Not really. What happened next is that I ate them. That’s all. Not too surprising really, but I thought now was as good a time as any to jump on the ridiculous post title wagon train.
Next week: Twenty Five Things You Didn’t Know Could Be Done With Kale. Number Seven Will CHANGE YOUR LIFE!
But seriously, I eat some or another combination of grains, green, sweet potato and avocado pretty much every week. Usually I throw everything in a rice bowl. Sometimes I even put an egg on top. While I was muching my favored lunch recently I wondered if there might be a fancier way to combine all of these ingredients.
It turns out, there totally is. Stuffing it all into a baked potato makes it SUPER fancy, fancy enough to serve to company, or to take photos of for your blog. WIN!
Twice Baked, Thrice Stuffed Sweet Potatoes
Makes four servingsIngredients
- 2 large sweet potatos
- 1/2 cup quinoa, cooked
- 1/2 cup black beans, cooked
- 2 cups chopped kale
- 2 teaspoons cooking oil
- 2 teaspoons soy sauce, tamari, or liquid aminos
- 1 egg (optional – can be left out for a vegan version)
- 1 avocado
- 1 lime
- salt and pepper, to taste
Directions
- Start off by baking the sweet potatoes. You can do this the old fashioned way, by poking holes in them with a fork, then roasting them in a 450 degree oven for all eternity an hour or so (on a lined baking sheet), OR you can cheat and do it my lazy way. Poke some fork holes in the sweet potato then nuke it in the microwave for about 3 – 5 minutes on each side. Either way, you’ll want to cook it until it is just about fork tender.
- Cook your quinoa according to package directions (making sure to rinse it first). You’ll only need a little bit, so you can make a mini batch, or make a bigger batch and save the rest for later. The beans should also be cooked at this point, or if you are using canned beans, simply rinsing them will be fine.
- Heat the cooking oil in a large skillet, then saute the chopped kale until it becomes tender. This should take about five minutes, maybe a little longer if you prefer your kale extra cooked. Sprinkle the soy sauce or amino over the kale, toss, then add the quinoa and black beans to the pan. Toss everything together until the quinoa and beans are heated through. Remove the mixture from the heat.
- Scoop the flesh from the sweet potatoes into a bowl, being careful not to rip the skins. (You don’t have to get every little bit.) Puree the flesh with the egg, then add a few pinches of salt and pepper.
- Reduce the oven temperature to 400. Place the empty potato skins back on the lined baking sheet. Scoop Fill half of the skin with sweet potato mixture, and half with the quinoa kale mixture. Stuff the skins really well, packing everything down and heaping plenty of filling on top.
- Bake the skins for 20 to 30 minutes, or until the sweet potatoes have browned a little on top. Meanwhile, slice the avocado.
- Remove the potatoes from the oven, and let them stand for about five minutes. Top each potato half with 1/4 of the sliced avocado and a squirt of lime juice. Serve immediately.
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