Healthy Recipe: Stuffed Sweet Potatoes with Beans & Greens


Stuffed Sweet Potatoes with Beans & Greens

Recipe by Charity Ferreira | Photo by Erin Kunkel

Celebrate sweet potato season by roasting and stuffing them full of protein-rich quinoa and free radical-fighting kale. They make a satisfying meatless main, but you could serve them as a side dish next to a holiday roast. And you can make all of the components ahead of time, and even stuff the sweet potatoes up to a few hours ahead. Just warm them up in the oven before serving.


4 red-skinned sweet potatoes
3 tablespoons olive oil
2 cloves garlic, minced
1 bunch dinosaur or lacinato kale leaves, ribs removed, sliced into 1/8-inch (3-mm) strips
Salt and freshly ground pepper
1 cup (7 oz/220 g) cooked white beans, rinsed and drained
1½ cups (6 oz/185 g) cooked quinoa (white, red, or a combination)
1 tablespoon fresh lemon juice
2 teaspoons chopped fresh sage leaves
1 teaspoon fresh thyme leaves
¼ teaspoon ground cumin


Preheat the oven to 400°F (200°C). Scrub the sweet potatoes and prick each a few times with a paring knife. Place them directly on the oven rack and bake until soft when pierced with a paring knife, 45 minutes to 1 hour, depending on their size. Remove from oven and let cool, about 10 minutes.

While the sweet potatoes are cooling, in a large frying pan over medium heat, heat 1 tablespoon of the olive oil. Add the garlic and stir until fragrant but not brown, about 1 minute. Add the kale leaves and sprinkle with salt and pepper. Cook, stirring frequently, until the kale is bright green and wilted, 4 to 5 minutes. Stir in the beans and cook just until heated through.

Slice open each sweet potato lengthwise and squeeze to open the center. Scoop out some of the flesh from the center, leaving about ½ inch (12 mm) of potato in the skins. Place the sweet potato skins on a baking sheet.

Roughly chop the scooped-out sweet potato flesh and place in a large bowl. Add the kale mixture, quinoa, lemon juice, sage, thyme, cumin, and remaining 2 tablespoons olive oil. Season to taste with salt and pepper and mix gently to coat. Spoon the mixture evenly into the sweet potatoes, mounding it on top. Return to the oven to warm for about 10 minutes before serving.

Makes 4 servings

Nutrition Facts (per serving)

Calories 391
Protein 13 g
Total fat 13 g
Saturated fat 2 g
Carbs 60 g
Fiber 11 g
Sugar 6 g
Sodium 150 mg

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