Kitchen Sink Sweet Potatoes

 
 

2 SERVINGS

50 MINUTES

 

INGREDIENTS

  • 2 sweet potatoes

  • 1 can chickpeas

  • 2 cups baby kale

  • 1 cup plain greek (or sheep) yogurt

  • nut and seed mix

  • 2 TBS olive oil

  • flaky salt

  • 1 tsp chinese 5 spice

  • 1 tsp shishimi togarishi

DIRECTIONS

  1. Preheat the oven to 350

  2. Scrub the sweet potatoes and rub with olive oil

  3. Bake sweet potatoes for 50 minutes or until easily pierced with a knife

  4. Lightly sautee the baby kale with olive oil. Remove from heat when it is just wilted.

  5. Cut each sweet potato in half and coarsely mash, still in the skin.

  6. Top sweet potato with sauteed kale, chickpeas, and 1⁄2 cup yogurt. Garnish with the nut and seed mix, add chinese five spice power and sprinkle with flaky salt and shishimi togarishi.

Each serving has 27 g protein, 53 g carbohydrates and 16 g fiber.

 
 
 
RecipesMeredith Dunnrecipes