3 California Sweetpotatoes, cut in half

1 1/2 cups black beans, drained and rinsed

1 1/2 cups cooked quinoa with 2 TBS cumin

2 cups kale, steamed

6 oz feta cheese

Scallion and cilantro for garnish (optional)

Serves: 3


  • Preheat your oven to 375. Place sweetpotato halves cut side down on a foil-lined baking sheet, and bake for about 30-40 minutes, or until soft. Remove from oven and let cool enough to handle.
  • Scoop most of the sweet potato out of each skin and reserve the flesh for tomorrow’s snack (or make sweetpotato mash!) 
  • Load up your skins. Start with adding 1/4 cup quinoa to each skin along with 1/4 cup black beans, 1/3 cup kale and then top it with 1 oz of feta on each. 
  • Place them back in the oven and cook until cheese melts. You could also broil if  you need to speed things up a bit.

Recipe courtesy of The Fresh Beet

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