This spin on a stuffed sweet potato is colourful and flavourful with the addition of hummus inside and out. If you bake some extra sweet potatoes one night you will have a head start on this recipe.
3cupsRed Swiss Chardchopped, (you can also use green or rainbow)
1/2cupGreen Beanschopped
1/2cupYellow Beanschopped
Pinch hot pepper flakes
1/8tspSaltdivided
1/2cupChickpea Hummusdivided
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.