After the greasy pizza, nachos and beer ingested during March Madness, we’re ready for The Fresh Beet’s Stuffed Sweetpotato Skins. Baked sweetpotato halves served with black beans, quinoa, kale, feta, and cilantro make for a delicious nutritious snack packed with vitamins, protein, and fiber. 

Serves 3

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)


  1. 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.
  2. Scoop most of the sweet potato out of each skin and reserve the flesh for tomorrow’s snack (or make sweetpotato mash!) 
  3. 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. 
  4. Place them back in the oven and cook until cheese melts. You could also broil if  you need to speed things up a bit.

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