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Mushroom & Kale Stuffed Sweet Potato


2 Sweet Potato (medium, pierced with a fork)
1 tbs Extra Virgin Olive Oil
1/2 Yellow Onion (chopped)
1 cup Mushrooms (sliced)
1 cup Kale Leaves (chopped)
1 tbs Nutritional Yeast


  1. Preheat the oven to 400ºF (204ºC) and place each sweet potato on a baking sheet. Bake for 40 to 45 minutes, or until cooked through.
  2. About 10 minutes before the sweet potatoes are done cooking, heat the olive oil in a skillet over medium heat. Add in the onions and mushrooms and cook for 5 minutes or until soft. Add the kale and nutritional yeast and cook for another 3 minutes or until the kale is cooked down.
  3. Once the potatoes are cooked through, slice them down the middle and top with the mushrooms, kale and onion mix. Enjoy!


~ Leftovers: Refrigerate in an airtight container for up to four days.
~ Serving size: One serving equals one stuffed sweet potato.
~ Meal Prep: Cook the sweet potatoes ahead of time for a quick weeknight meal.
~ No Kale: Use spinach or Swiss chard instead.
~ Additional toppings: Top with pumpkin seeds or sunflower seeds.

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