Description
Savory sweet potato boats filled with black bean, corn, and kale. A healthy and delicious weeknight meal.
Ingredients
Scale
- 2 large sweet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 1 bunch kale, stems removed and chopped
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup vegetable broth
- 1/2 cup shredded cheddar cheese (or vegan cheese alternative)
- Optional toppings: sour cream, salsa, avocado, cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Wash and scrub sweet potatoes. Pierce each several times with a fork.
- Place sweet potatoes directly on the oven rack and bake for 45-60 minutes, or until easily pierced with a fork.
- Let sweet potatoes cool for 10-15 minutes.
- While sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and cook for 1 minute until fragrant.
- Add red bell pepper to the skillet and cook for 3-5 minutes, until slightly softened. Add kale and cook until wilted and tender (5-7 minutes), stirring frequently.
- Add black beans and corn to the skillet. Stir in chili powder, cumin, and smoked paprika. Season with salt and pepper. Cook for 2-3 minutes.
- Pour in vegetable broth and bring to a simmer. Cook for 5-7 minutes, or until the broth has reduced slightly and the filling has thickened.
- Slice cooled sweet potatoes in half lengthwise. Carefully scoop out some of the flesh, leaving about 1/2 inch around the edges.
- Add the scooped-out sweet potato flesh to the skillet with the filling. Stir well to combine.
- Spoon the filling evenly into the sweet potato boats.
- Sprinkle with shredded cheddar cheese (or vegan cheese alternative).
- Optional: Bake the filled sweet potatoes for 5-10 minutes, or until the cheese is melted and golden brown. You can also broil them for a minute or two for extra browning.
- Garnish with your favorite toppings (sour cream, salsa, avocado, cilantro) and serve immediately.
Notes
- Spice it up! Add a pinch of cayenne pepper or a dash of hot sauce to the filling for a spicier kick.
- Add protein. Ground turkey, chicken, or sausage can be added to the filling for extra protein. Cook the meat before adding it to the skillet with the onion and garlic.
- Use different vegetables. Feel free to substitute other vegetables for the kale and bell pepper. Spinach, mushrooms, zucchini, or carrots would all be delicious additions.
- Make it vegan. Use vegan cheese and sour cream alternatives to make this recipe vegan.
- Meal prep friendly. You can bake the sweet potatoes and prepare the filling ahead of time. Store them separately in the refrigerator and assemble them just before baking.
- Freezing instructions. You can freeze the filled sweet potato boats for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. To reheat, bake them in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.
- Prep Time: 20 minutes
- Cook Time: 60 minutes