Greens & Beans Stuffed Sweet Potatoes
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Greens & Beans Stuffed Sweet Potatoes
Course: sides, vegetable, gluten free, pareveServings
6
servingsKosher Status
Pareve
This is a really beautiful way to serve one of my favorite veggies. Inspired by Instagram browsing and the need for a side dish that looks just as beautiful warmed back up as it did the first day.
Ingredients
3 Med. Sweet Potatoes
½ Onion, sliced
1 clove Garlic, diced
3 Handfuls or Mixed Greens or Spinach, roughly chopped (I used a spring mix)
½ can of Chickpeas, drained
Coconut oil for sauteing
- Spices
Cumin
Dried Garlic
Salt & Pepper
Touch of Cinnamon
Directions
- Cook the sweet potatoes (skin on) in an instant pot for 10 min of pressure, or boil for 30-40 min on the stove top. While those are cooking, saute the onions and garlic on med heat until the onions are soft. Once that is ready toss in the greens and cook them down for a few minutes. Now you can toss in the chickpeas and the spices (Cumin, Dried Garlic, Salt & Pepper and Cinnamon) so those flavors start to open, continue to cook for 2-5 min. Take off the heat.
- Preheat your oven to 400*F. Once the potatoes are soft they are ready to but cut in half, leaving the skin on. These are going to be your base. Using a fork carefully mash the inside of the potato without poking through the skin and leaving a small border not mashed around the edges for structure.
- Once lightly mashed, mix in some spices (Cumin, Dried Garlic, Salt & Pepper) in each potato, I sprinkled the spices directly into the potatoes and mixed it directly in the skins. Next let’s make room for those delicious beans & greens, create a well in the middle of each potato and go ahead and scoop the greens mixture into each potato evenly. It’s ok to mound this, it should be able to hold together. Lightly spray with canned coconut oil.
- Bake these for 10 min just to finish it off in the preheated oven at 400*.
Notes
- These rewarm really well so they are great for shabbat, holidays or even meal prep.