Ingredients
- 4 Sweet Potatoes scrubbed
- 1 tbsp Canola Oil
- 4 cloves Garlic minced
- 3 cups Red Swiss Chard chopped, (you can also use green or rainbow)
- 1/2 cup Green Beans chopped
- 1/2 cup Yellow Beans chopped
- Pinch hot pepper flakes
- 1/8 tsp Salt divided
- 1/2 cup Chickpea Hummus divided
- Pinch Fresh Ground Pepper
Instructions
- Place sweet potatoes in 400 F (200 C) oven for about 45 minutes or until tender; set aside.
- Meanwhile, heat oil in nonstick skillet and cook garlic over medium heat for 30 seconds. Add Swiss chard and beans; saute for 4 minutes or until chard is wilted. Stir in hot pepper flakes, half of the salt; set aside.
- Make a slit in each sweet potato and gently scoop out some of the inside leaving a good 1/2 inch (1 cm) thick wall. Mash with a fork and stir in half of the hummus and remaining salt and pepper. Spoon back into sweet potatoes and top with greens and remaining hummus.
Nutrition Facts
Stuffed Sweet Potatoes
Per
286 g
Calories
260
% Daily Value*
Fat
7
g
11
%
Saturated Fat
0.5
g
3
%
Carbohydrates
50
g
17
%
Fibre
9
g
38
%
Sugars
17
g
19
%
Protein
8
g
16
%
Sodium
315
mg
14
%
Vitamin A
2000
IU
40
%
Vitamin C
16.5
mg
20
%
Calcium
40
mg
4
%
Iron
1.4
mg
8
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe developed by Emily Richards
