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Stuffed Sweet Potato with Hummus Dressing

  • 15 m
  • 20 m
Katie Webster
“Hearty yet simple to prepare, this stuffed sweet potato with black beans, kale and hummus dressing is a fantastic 5-ingredient lunch for one!”


    • 1 large sweet potato, scrubbed
    • ¾ cup chopped kale
    • 1 cup canned black beans, rinsed
    • ¼ cup hummus
    • 2 tablespoons water


  • 1 Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes.
  • 2 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.
  • 3 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.
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