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)
- 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