I have started a new thing in our house, it’s Meatless Monday. Not to say I don’t eat meat that DAY, but just not for dinner. I find also by picking something meatless it’s tends to run into something healthy. Last Monday I chose these stuffed sweet potatoes. They were easy very tasty and I can speak for both of us on saying we were full, satisfied and went to bed with lighter feeling belly, which is always a good thing!
I chose this theme for Monday cause everyone knows Tuesday Is ALWAYS for Tacos. Hope this inspires you to pick that one day to do something good and different.I swear after you do it once it tends to set in as a tradition .
This is the recipe I used but traded the Kale with Spinach
Stuffed Sweet Potatoes with Beans and Greens
4 sweet potatoes
2 tablespoons olive oil
1 shallot, diced
1 garlic clove, minced
1 (4-inch) sprig fresh rosemary
1/4 teaspoon red pepper flakes
1 1/2 cups (or 1 can) cooked and drained white beans
6 cups kale, trimmed and sliced into ribbons
Juice of 1/4 lemon
Salt and freshly ground black pepper
Preheat oven to 400°F.
Scrub the sweet potatoes and prick them in a few places with a fork. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
Start the beans and greens about 15 to 20 minutes before the sweet potatoes are done.
In a wide, deep saucepan with a cover, heat the olive oil over low-moderate heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic, rosemary sprig, and red pepper flakes and cook, stirring, for about a minute. Add the beans and cook for 5 minutes, stirring occasionally. Add the kale, cover the pan, and cook, stirring occasionally, for about 5 minutes or until the kale is soft. Remove the rosemary sprig, stir in the lemon juice, and season to taste with salt and pepper.
To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.
Next week: Meatless Monday- Stuffed Poblano Peppers