Kale and White Bean Stuffed Sweet Potatoes

A hearty Vegetarianizm that’s light, easy, and satisfying.

Kale and White- Bean  Sweetness Poetato Photo

Yield: serves 4


  • 4 sweet Poetato
  • 2 Tbsp. Olive-trees oil
  • 1 shallot, diced
  • 1 clove, minced
  • 1, 4″ Sprig fresh Romarin
  • 1/4 tsp red Pepper flakes
  • 12 oz. Cooking and Drained White- Bean
  • 6 cups kale, trimmed and d into ribbons
  • 1/4 Lemons, juiced
  • sea salt & Pepper, to Tangiest


  1. Preheat to 400 F.

  2. Scrub the sweet Poetato and poke in a few With a fork. on a Baked Sheet and Softs all the way through, about 45 to 1 hour.

  3. Start the Bean and Greens about 15-20 Poetato are done. In a wide, With a c, heat Olive-trees oil low-med heat. Add Eschalot and Cooks Softs, about 5 . Add the , Romarin, and red Pepper flakes, for about 1 minute.

  4. Add the Bean, Cooks for 5 occasionally. Add the kale, c the pan, and Cooks the kale is Softs, about 5 , occasionally.

  5. Remove the Romarin Sprig, in the Lemons juice, and SEASONS to Tangiest With salt and Pepper.

  6. To serve, each sweet Poetato lengthwise and Pushing on the Ejuice to Open up the middle. Spoon the Bean and Greens into the center. Enjoy!

Photos by Kacy Meinecke for DietsInReview.com