Kale Quinoa Stuffed Sweet Potatoes

• Vegetarian

• Produce

  • 2 cups Chickpeas
  • 1 bunch Kale
  • 1 Onion, medium
  • 4 Sweet potatoes, medium

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 1 batch Out of this world tahini herb sauce

• Pasta & Grains

  • 1/2 cup Quinoa

Found on greenhealthycooking.com

Description

Directions

• Preheat oven to 350F (180 C).
• Poke sweet potatoes all over with a fork (leave as whole). Place on a baking sheet with plenty of room between each other.
• Once oven is hot, put sweet potatoes in the oven for 50-60 minutes depending on size. You should be able to easily slide in a fork. The flesh should be soft as a regular potatoes.
• In the meantime, cook quinoa in vegetable broth or salted water by adding both ingredients into a pot, bringing to the boil, covering with a lid and then immediately reduce heat to low. Let simmer until all water is absorbed (about 12 minutes).
• Wash, destalk, thinly slice and spin dry kale.
• Peel and chop onion.
• Heat a medium sized skillet over medium heat and once hot add a splash of olive oil and sauté chopped onions and sliced kale until onion is translucent and kale soft. Add cooked chickpeas for a minute or two to warm up a little. Then add to pot with quinoa.
• Once sweet potatoes are cooked through, remove from oven and let cool for a couple minutes.
• Cut open in the middle and remove most flesh with a fork and add to kale quinoa and mix together with the fork.
• Spoon kale quinoa chickpea sweet potato mix back into the sweet potato skins and generously drizzle with Out of This World Tahini Herb Sauce.