Here’s a simple, healthy, and hearty way to enjoy sweetpotatoes—stuffed with cumin-laced quinoa, black beans, steamed kale, and cheese, then topped with scallions and cilantro. It’s perfect for both a weeknight dinner and for game day with the gang.
Stuffed Sweetpotato Skins with Quinoa, Black Beans, and Feta
Serves 3 to 6
3 medium orange- or yellow-fleshed California sweetpotatoes (about 12 ounces each), halved lengthwise
1/4 cup quinoa
1 tablespoon ground cumin
3 cups shredded kale or baby kale leaves
1 cup drained black beans
4 ounces feta cheese, crumbled (about 1 cup)
2 scallions, sliced
2 tablespoons chopped fresh cilantro
- Preheat the oven to 375°F.
- Arrange the sweetpotatoes cut side down on a foil-lined baking sheet and bake until tender, 30 to 40 minutes. Turn the sweetpotatoes cut side up and set aside until cool enough to handle (leave the oven on).
- While the sweetpotatoes are baking, cook the quinoa according to package directions, adding the cumin to the saucepan along with the quinoa. Remove from the heat, add salt to taste, and set aside covered to keep warm.
- Also while the sweetpotatoes are baking, in a steamer, double boiler, or microwave oven, steam the kale until tender. Remove from the heat and set aside uncovered to prevent overcooking.
- Scoop out the sweetpotatoes, leaving about 1/2-inch of flesh inside each skin (save the scooped flesh for another use). Arrange the skins cut side up on the baking sheet and sprinkle with salt and pepper. Top with the quinoa, beans, kale, and cheese and bake until the sweetpotatoes are heated through and the cheese is browned, about 10 minutes.
- Sprinkle with the scallions and cilantro and serve.
Recipe courtesy of The Fresh Beet