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Mushroom & Kale Stuffed Sweet Potato

Ingredients

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

Directions

  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!

Notes

~ 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.

If you’d like Betsy’s help, just fill out our nutrition questionnaire and we will be in touch to schedule you 📞

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