Nutrition per serving may change if servings are adjusted.
1 large sweet potato, scrubbed
¾ cup chopped kale
1 cup canned black beans, rinsed
¼ cup hummus
2 tablespoons water
Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes.
Meanwhile, wash kale and drain, allowing water to cling to the leaves. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes.
Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2 tablespoons water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato.
472 calories;7 g fat(1 g sat); 22 g fiber; 85 g carbohydrates; 21 g protein; 202 mcg folate; 0 cholesterol; 20 g sugars; 0 g added sugars; 35,810 IU vitamin A; 55 mg vitamin C; 191 mg calcium; 7 mg iron; 489 mg sodium; 1,673 mg potassium
Vitamin A (716% daily value), Vitamin C (92% dv), Folate (50% dv), Iron (39% dv)
Carbohydrate Servings: 5½
Exchanges: 4 starch, 1½ lean protein, ½ carbohydrate, ½ medium-fat protein