by Alex London-Gross, MPH, CHES
Sweet potatoes are one of my favorite vegetable-based carbohydrates. They are packed full of vitamins and fiber, and are incredibly versatile. Stuffing them with dark greens and chickpeas makes for a satisfying side dish or meal. I like the additional protein from chickpeas and Greek yogurt makes the base a little creamy without making it too heavy.
Adding little bits of cheese on top helps to cut calories while still lending to a traditional stuffed potato flavor. Any leftovers make a great lunch the next day and can easily be reheated in a microwave.
- 2 medium sweet potatoes
- ½ bunch of kale (about 3-4 large stems)
- 1 can chickpeas, drained and rinsed
- ¼ cup Greek yogurt
- 2 oz. goat cheese or feta
- salt and pepper to taste
Preheat the oven to 350F. Wash the sweet potatoes and pierce with a fork in several places. Cook the sweet potatoes in the microwave for about 8 minutes, until they are soft to the touch.
While the sweet potatoes cook, remove the stems from the kale and chop into bite sized pieces. Add to a medium pot and steam over medium high heat for 5 minutes. Once the sweet potatoes are cooked, cut in half length wise and scoop out the inside “meat” into a large mixing bowl. Save the skins. Add the steamed kale, Greek yogurt, and drained chickpeas. Mix well to combine. Season with salt and pepper to taste.
Stuff the sweet potato skins with the mixture and place on a rimmed baking sheet. Bake for 15 minutes. Remove from the oven and crumble the cheese on top, bake for an additional 10 minutes.
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