Stuffed Sweet Potatoes

The Abundant Garden: Growing Quality Kids Through Gardening by Kinderfarmhomeschool.com

Stuffed Sweet Potatoes: an activity for children of all ages. This recipe is not only very yummy but also healthy! Sweet potatoes are super nutritious, packed with beta-carotene, vitamins C, B6 and fiber.

*Recipe adapted from the Oh She Glows Cookbook by Angela Liddon.

  • Ingredients for sweet potatoes: 
    • 4 medium sweet potatoes, washed and dried
    • 1-2 tbsp extra virgin olive oil
    • I cup diced sweet onion
    • 4 medium cloves garlic, minced
    • 1 bunch kale, chopped and de-stemmed
    • 1/2 tsp chili powder
    • 1/2 tsp cumin
    • Fine sea salt and freshly ground pepper to taste
    • 1 cup of water
    • 1 cup dry quinoa
    • 2 14 oz can black beans, drained and rinsed or 3 cups cooked black beans
    • fresh lime juice
    • 4 green onions thinly sliced
  • Ingredients for avocado dressing:
    • 1 cup fresh cilantro
    • 2 small garlic cloves
    • 3 small – medium avocados, pitted
    • 8 tsp fresh lime juice
    • 1 tbsp water
    • 1/2 tsp fresh sea salt or to taste
  • Preheat oven to 400 degrees F (200 degrees C). Line baking sheet with a silpat or parchment paper.
  • Using a fork, prick several holes into each sweet potato. Place potatoes in oven and bake for about 45-60 minutes, or until tender.
  • In a food processor or high-speed blender, blend together garlic and cilantro until minced. Add the rest of the ingredients(avocado, lime juice, water and sea salt) and process until mostly smooth and creamy. Set aside.
  • Add water to a small saucepan. Bring water to a boil. Add quinoa to the pot. Cover and return to a boil, then reduce to simmer for 10-12 minutes or until liquid is evaporated. Then fluff quinoa with a fork. Set aside.
  • While the potatoes are still baking, heat olive oil over medium heat in medium saucepan. Add the onion and garlic and saute for 3-5 minutes.
  • Stir in the chili powder and cumin.
  • Add kale and stir. Add 1/4 cup water, cover and let cook for 3-5 minutes.
  • Remove cover, reduce heat to low, and cook for another 10-15 minutes, or until kale is desired texture, adding more water as needed.
  • Season with salt and pepper to taste.
  • Add black beans to quinoa.
  • Once the sweet potatoes are cooked, cut sweet potatoes in half lengthwise, then score the flesh in a crisscross pattern. Use a fork to gently fluff the insides.
  • Sprinkle some sea salt and pepper to taste.
  • Top with sautéed kale, beans with quinoa, and cilantro avocado dressing.
  • Garnish each with green onion and a sprinkle of lime juice.
  • Serve immediately while hot.