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Stuffed Sweet Potato Hummus Black Bean

A heartwarming dish featuring baked sweet potatoes stuffed with black beans, sautéed kale, and a creamy hummus dressing, perfect for comfort food lovers.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes Look for firm and smooth sweet potatoes.
  • 1 cup black beans (drained, low sodium)
  • 2 cups kale (chopped) You can substitute with spinach or Swiss chard.
  • 1/2 cup hummus Consider using roasted red pepper or garlic hummus for a twist.
  • 2 tbsp lemon juice Can be substituted with lime juice.
  • Water to thin Add gradually to achieve desired consistency.
  • Paprika Use cumin or chili powder for a bolder flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F and pierce each sweet potato with a fork several times.
  2. Place sweet potatoes on a lined baking sheet.
Baking
  1. Bake sweet potatoes for 45-50 minutes until tender.
Sautéing
  1. While the sweet potatoes are baking, heat olive oil in a skillet over medium heat and sauté the chopped kale for 2-3 minutes until wilted.
Preparing Dressing
  1. Mix hummus and lemon juice in a bowl, adding water gradually to achieve a pourable consistency.
Assembling
  1. Once sweet potatoes are baked, split them open and fluff the insides, topping with black beans and sautéed kale.
  2. Drizzle hummus dressing over the stuffed sweet potatoes and finish with paprika.

Notes

Store leftovers in an airtight container for up to 3 days, or freeze individual portions for up to 3 months. Reheat in a skillet or microwave until warmed through.