Baked Sweet Potatoes are a real favourite around our house, and combining them with beans and spinach turns them into a delicious complete WFPB meal.
Stuffed Sweet Potato with Beans (Serves 2)
- 2 ½ small, sweet potato or yam
- 15 ounce can garbanzo beans, drained and rinsed if salted
- ¾ lime, juiced
- 1 teaspoon curry powder
- ¼ teaspoon turmeric
- ¾ teaspoon ginger powder
- 7 ½ cups spinach
- ¼ cup walnuts, chopped
- Ground black pepper to taste
- Small pinch of sea salt (optional, replace with 1 teaspoon sumac)
Wash sweet potato or yam, prick with fork, and bake at 425 until tender (40 to 50 minutes). Slice sweet potatoes in half and make a cut down center to open potatoes for stuffing.
Drain the garbanzo beans. Toss the beans with lime juice, curry powder, turmeric and ginger powder and sea salt or sumac. Bake on parchment paper for 20 minutes until crispy.
Put washed spinach in a steamer and steam until wilted and soft.
Stuff sweet potato with the beans and a handful of spinach. Top the potato with chopped walnuts and black pepper to taste.