Prep Time: 15 minutes | Cook Time: 60 minutes | Total Time: 75 minutes

Submitted By: Lesley Levinski

Ingredients:

• 3 large sweet potatoes

• 1 can of cooked black beans

• 1 red pepper, chopped

• 1 yellow onion, chopped

• 3 garlic cloves, minced

• 1 cup of broccoli florets

• 2 large kale leaves, chopped fine

• ½ avocado

• 8 cherry tomatoes, cut in half

• 1 tsp cumin

• 1 tsp chilli powder

• 1tsp red pepper flakes

• Salt and pepper to taste

• Crumbled feta

• Sprinkle of pine nuts

Optional Ingredients:

Jalapeno peppers, corn, squash, zucchini, whatever you would like to add! 🙂  

Directions:

1. Preheat the oven to 450 degrees F.
2. Wash the sweet potatoes, then stab with a fork a few times and place in the preheated oven. You may want to put tin foil or a baking sheet underneath so the juices from the potatoes doesn’t drip onto the bottom of the oven. Bake potatoes for approximately 40 minutes, or until soft in the middle.
3. While the potatoes are cooking; drain and rinse black beans and set aside.
4. In a wok or large saucepan, add the olive oil, minced garlic, diced onion and spices. Saute for a minute or two, then add black beans, chopped red pepper and broccoli florets. Cover and steam for 5 – 8 minutes.
5. Once potatoes are cooked, cut down the centre to create a cavity. Stuff with bean and vegetable mixture.
6. Top with cherry tomatoes, avocado, feta cheese and pine nuts.

Recipe notes:

Sweet potatoes are a starchy carb and can be rather filling. Cut these potatoes in half for a lighter meal if you wish 🙂