These delicious plant based kale stuffed sweet potatoes are a tasty way to get your veggies for dinner. They are nourishing, healthy and filling.
Stuffed with protein rich black beans, iron rich kale, beneficial mono-saturated fatty avocados and omega rich hemp hearts. They are drizzled with a super yummy green tahini dressing.
I’m adding these to my college meal tab since they are so easy and I think my son and his room mates would love these. I know I like to keep the kitchen appliances down for college recipes, but you will need a food processor or blender to make this dressing. But come on, if your’e in college, most likely you have a blender or can get hold of one, haha.
If you’re on a budget, skip the hemp hearts, and it will still be delicious. You could also substitute something like sunflower seeds.
Let me tell you a little bit about tahini. It is basically crushed sesame seeds, just like peanut butter is crushed peanuts. When purchasing tahini, look for it in a glass jar. Then you can just re-seal it and place in the fridge for the rest of the semester for other recipes. I’ve bought in in a tin before, but I think its easier to mix and reuse if it’s in glass, but that’s up to you.
Tahini can be a bit messy mixing it up for the first time. There is about 1/2 inch of oil that has naturally separated, and risen to the top, and it needs to be mixed back in. What I like to do is use a strong fork and mix the oils up until its all blended well. This will be easier once you have used some of the tahini in the jar and have more room to blend.
Preheat oven to 400 degrees. Wash the sweet potatoes and let dry. Pierce with a fork a couple times, rub with a bit of oil, and put on a sheet pan in the oven for 40-60 minutes depending on how large your potatoes are. They are done when you can insert a knife or fork easily to the middle of the potato. Once they are cool enough to handle, slice them in half and set aside. (If you have a microwave you can also cook them up this way. You'll have to do a quick online search on how to cook them this way since I don't microwave.)
Make the dressing by adding parsley and water to a blender or food processor and blend until smooth. You will need to scrape the sides down a couple times. Then add the tahini (see notes above), lemon juice, minced garlic, salt and sugar. Blend until smooth. Add more water 1 teaspoon at a time if you want it thinner. Add more salt or sugar if needed to desired taste. Set dressing aside. (dressing will last 1 week in the refrigerator sealed in a container. If you want, double the dressing so you have it for other salads later in the week.)
Wash your kale well and pat dry. Take a knife and cut the kale off either side of the stem. You can also run your hand down the stem from the base of it and take the leaves off the stem that way as well. Throw away your stems. Chop your kale in large bite size pieces. They will cook down, so size isn't a big deal. You will learn after experience how coarsely or finely you like your kale.
In a large sauté pan, heat oil over medium heat and add chopped onions. Cook for about 3 minutes. Stir in minced garlic and cook another minute. Add kale and water. Put a lid on your pan and leave for about 2-3 minutes.(use a metal pizza pan if you don't have a lid). The water will steam and cook the kale down. Take the lid off (careful, it will be hot if using a pizza pan) and stir every few minutes until kale had reduced in size and is soft. Keep the lid off for this, just toss and let the water evaporate a bit. I like to use tongs to do this. Salt and pepper to taste. Set aside.
Rinse and drain your black beans. Slice your avocados and set both aside. If you are meal prepping this meal, or won't be eating it all at once, wait to slice your avocados until you are going to eat them because they brown once they are sliced and exposed to air.
To assemble, put one or 2 potato halves on a plate. Top with warm kale mix, drained black beans, avocado slices and sprinkle with hemp hearts. Drizzle with a generous amount of dressing and serve.