Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kale and Cranberry Stuffed Sweet Potatoes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Units Scale
  • 4 sweet potatoes
  • 1 cup of tightly packed kale
  • 1/2 lime, juice
  • 1/2 cup of dried cranberries
  • 1/2 can of kidney beans
  • 1/4 cup of walnuts
  • 1 cup of soy or almond yogurt
  • 1 tbsp tahini
  • 1/2 grapefruit, juice + zest
  • 1 clove of garlic
  • salt, pepper


Instructions

  1. Preheat oven to 180°C.
  2. 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.
  3. In a bowl mix together soy yogurt, tahini, grapefruit juice and zest, crushed garlic, salt and pepper.
  4. Prepare your toppings. Remove kale stems then tear into small pieces. Add leaves to a bowl with juice of lime and a pinch of salt and massage them together for 2-3 minutes. Rinse and drain beans, toast walnuts and chop them into small pieces.
  5. Slice open sweet potatoes and stuff them with soy yogurt mixture, cranberries, kale, beans and walnuts. Enjoy!
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Main
  • Cuisine: Vegan