This meal is creamy, zesty, and spicy, and each component adds an amazing textural element, which is so important when foregoing meat and cheese. Like, so important.
This is a sweet potato stuffed with southwestern sautéed kale, tomato corn salsa, black beans, and avocado. This recipe is so filling, so easy to whip up, and also healthy af. I mean, I purchased my veggies from Walmart and baked my potato in the microwave, so mine may have been a little less healthy, but I have student loans and a busy schedule and no time for judgment. Here you're getting a massive dose of omega-3's, vitamins A and C, B6, protein, fiber, and potassium, to name a few. This basically translates into glowing hair, skin, and boosted immunity.
Another great thing about this stuffed sweet potato concept is that it’s exceptionally versatile. Topping options are endless. Feta/sundried tomato/sauteed broccoli, or chickpea/raisin/lentil, or caramelized onion/roasted tomato/poached egg…… So anyway, if you wanna get your lil southwestern potato party pants on, here’s what you gotta do:
Ingredients (serves 2):
• 2 sweet potatoes (scrubbed)
• 1/3 to 1/2 cup canned black beans
• 1 avocado
• 2-3 cups raw curly kale
• 1 tbsp olive oil or coconut oil
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• dash of garlic powder
• dash of paprika
• salt and pepper to taste
• Half large red onion (diced)
• 2 medium tomatoes (chopped)
• Juice of 1 lime
• Half cup corn kernels (frozen and thawed or fresh)
• 1-2 green jalapeño (seeded and diced)
• Half cup chopped, fresh cilantro
• 1/2 tsp salt, or to taste
Notes: these measurements will yield about 1 cup of salsa
chopped green onion, pepitas (did you know these are pumpkin seeds? because I just found out a few months ago), cheese of choice
Bake the potatoes:
-Oven method (approx 45-60 min): Preheat to 400 degrees. With a fork, pierce the skin of your potatoes all over. Place the potatoes on a lined baking sheet, and bake until tender.
-Microwave method (approx 8-10 min): With a fork, pierce the skin of your potatoes all over. Place on a microwave safe plate and nuke (I hate that word) until tender. **caution, your plate will be HOT as HELL when done**
Make the salsa: Combine all of the salsa ingredients in a bowl. Allow everything to marinate while you’re baking the potatoes. The lime juice and salt are going to soften up the onions and help all of the flavors come together
Kale: Heat oil in a skillet over medium high heat. Once hot, add the kale and seasonings. Stir every so often, until soft.
Beans and avocado: Rinse beans and season with a dash of garlic powder and chili powder. Slice avocado
Once your potato is cool enough to touch, slice it down the middle and top with kale, beans, salsa, avocado.
Hi! I'm Shantal.