Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Yield 4 portions

Ingredients

  • 4 Sweet Potatoes scrubbed
  • 1 tbsp Canola Oil
  • 4 cloves Garlic minced
  • 3 cups Red Swiss Chard chopped, (you can also use green or rainbow)
  • 1/2 cup Green Beans chopped
  • 1/2 cup Yellow Beans chopped
  • Pinch hot pepper flakes
  • 1/4 tsp Salt divided
  • 1/2 cup Chickpea Hummus divided
  • Pinch Fresh Ground Pepper

Instructions

  • Place sweet potatoes in 400 F (200 C) oven for about 45 minutes or until tender; set aside.
  • Meanwhile, heat oil in nonstick skillet and cook garlic over medium heat for 30 seconds. Add Swiss chard and beans; saute for 4 minutes or until chard is wilted. Stir in hot pepper flakes, half of the salt; set aside.
  • Make a slit in each sweet potato and gently scoop out some of the inside leaving a good 1/2 inch (1 cm) thick wall. Mash with a fork and stir in half of the hummus and remaining salt and pepper. Spoon back into sweet potatoes and top with greens and remaining hummus.
Nutrition Facts
Stuffed Sweet Potatoes
Serving Size
 
286 g
Amount per Serving
Calories
260
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
0.5
g
3
%
Sodium
 
390
mg
17
%
Carbohydrates
 
50
g
17
%
Fiber
 
9
g
38
%
Sugar
 
17
g
19
%
Protein
 
8
g
16
%
Vitamin A
 
2000
IU
40
%
Vitamin C
 
16.5
mg
20
%
Calcium
 
40
mg
4
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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