Roasted Sweet Potato Stuffed with Kale and Black Beans

Looking for some simple and delicious plant-based comfort food? Then you gotta try this dish! My Roasted Sweet Potato Stuffed with Kale and Black Beans is the whole package. It’s super tasty and easy to make yet looks fancy enough to feed to your friends.

I’ve done many things with the humble sweet potato:

But believe it or not, it never occurred to me to roast those bad boys and load them up with veg! And honestly, it’s gotta be one of the yummiest ways to serve sweet potato.

The bright orange sweet potato is choc full of beta carotene, Vitamin C and Magnesium, making them not only a cheap and filling veg but a super nutritious one too.

So now the only decision is, what to fill them with? As a home cook, I have a little trick when deciding what flavours go with what. I think about what I love to eat, plus what I have available in the fridge… and then throw them all together! That’s how I came up with this delicious combo.

Another sure-fire way to create a delicious and interesting veggie dish is to think about textures. I almost always sprinkle some roughly chopped nuts or seed on top of a dish or salad. This gives you a lovely crunch plus extra nutrients. It’s a win win!!

Notes on this dish:

You can use tinned black beans but freshly cooked ones are infinitely more tasty and have a much nicer texture.
The pickled red onion can be made in advance. In fact, the longer it sits in the apple cider vinegar the better. Pickled onion lasts a good couple of weeks in the fridge and has the most amazingly gentle, sweet and sour flavour. Please, please, please give it a go. You’ll be putting it on everything, I promise.

I absolutely love the bright coloured veggies in this dish – you just know it’s choc-full of nutrients. What’s more, it’s perfect for feeding a crowd because it’s filling and a little out of the ordinary. My Roasted Sweet Potato Stuffed with Kale and Black Beans is such a delightful yet dynamic veggie dish. Give it a go and let me know what you think. xx

Roasted Sweet Potato Stuffed with Kale and Black Beans

Serves 2

1 medium/large sweet potato (washed, scrubbed, and halved long-ways)

1/2 cup of cooked black beans

4 cups kale leaves (torn into bite-size pieces, washed and left to drain in a colander)

For the Pickled Red Onion:

1 large red onion

1/4 cup apple cider vinegar

1 tsp sea salt

To Serve:

My Creamy Tahini Dressing

1/4 cup roughly chopped dry roasted almonds

Method:

Start by pickling your red onion. Peel and halve the onion then slice the lot and pop it into a clean glass bowl or jar with a lid. Pour over the apple cider vinegar, add the salt and mix gently. Firmly put the lid on the jar or cover the bowl with cling-film and set aside. It needs to sit for at least a half an hour, but 1-2 hours is ideal. The longer the better.
Pre heat your oven to 200C. Line an oven tray with baking paper. Brush some olive oil on the inside of each sweet potato half. Place them face down (skin side up) onto the baking tray and prick the skin with a fork in a couple of spots.
Sprinkle over some sea salt and cracked pepper then put the sweet potato in the oven and roast for around 45 minutes or until the flesh is super soft.
While the sweet potato is in the oven you can get on with the kale. In a large fry pan add 1 tbs olive oil and gently heat. When the pan is hot throw in the kale and saute until reduced in size by half and some bits are slightly crunchy – around 5-7 minutes.
When each component is ready it’s time to plate-up. Place your roasted sweet potato halves onto a serving plate and gently make a small opening in the middle of the flesh. Now to stuff them: Start with your kale, then the black beans, pickled onion and finally, the roughly chopped almonds.
Drizzle the Tahini Dressing over the whole lot right before serving. Enjoy!!