Kale and Cranberry Stuffed Sweet Potatoes [Vegan]

• Vegetarian
• Gluten free

• Produce

  • 1/2 cup Cranberries, dried
  • 1 clove Garlic
  • 1/2 Grapefruit, Juice and zest of
  • 1 cup Kale, tightly packed
  • 1/2 15.5-ounce can Kidney beans
  • 1/2 Lime, Juice of
  • 4 Sweet potatoes

• Condiments

  • 1 tbsp Tahini

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1/4 cup Walnuts

• Dairy

  • 1 cup Yogurt, Vegan

Found on onegreenplanet.org

Description

Ingredients

• 4 sweet potatoes
• 1 cup of tightly packed kale
• Juice of 1/2 a lime
• 1/2 cup of dried cranberries
• 1/2 15.5-ounce can of kidney beans
• 1/4 cup of walnuts
• 1 cup of vegan yogurt
• 1 tablespoon tahini
• Juice and zest of 1/2 a grapefruit
• 1 clove of garlic
• Salt and pepper, to taste

Directions

• Preheat oven to 355°F. Wash sweet potatoes, place them on a baking tray, and use a fork to pierce a few holes into potatoes. Roast them for about 45 minutes or until fork tender. In a bowl mix together soy yogurt, tahini, grapefruit juice and zest, crushed garlic, salt, and pepper. Prepare your toppings. Remove kale stems then tear into small pieces. Add leaves to a bowl with lime juice and a pinch of salt and massage them together for 2-3 minutes. Rinse and drain beans, toast the walnuts and chop them into small pieces. Slice open sweet potatoes and stuff them with soy yogurt mixture, cranberries, kale, beans, and walnuts.
• Preheat oven to 355°F.
• Wash sweet potatoes, place them on a baking tray, and use a fork to pierce a few holes into potatoes. Roast them for about 45 minutes or until fork tender.
• In a bowl mix together soy yogurt, tahini, grapefruit juice and zest, crushed garlic, salt, and pepper.
• Prepare your toppings. Remove kale stems then tear into small pieces. Add leaves to a bowl with lime juice and a pinch of salt and massage them together for 2-3 minutes. Rinse and drain beans, toast the walnuts and chop them into small pieces.
• Slice open sweet potatoes and stuff them with soy yogurt mixture, cranberries, kale, beans, and walnuts.