Loaded Sweet Potato (Tempeh, Kale & Cannellini Beans)

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt adds creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are high in protein and fiber, while chickpeas are often less expensive.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers offer a milder spice at a lower cost.

Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).

Wash the sweet potatoes and pat them dry.

Place the sweet potatoes on a baking tray and poke a few holes with a fork.

Bake the sweet potatoes for about 60 minutes, depending on their size.

Grate 100 grams of tempeh and slice 2 small onions.

Saute the onions and tempeh in 2 tablespoons of grapeseed oil for about 5 minutes on medium heat.

Season with 1/3 teaspoon salt and 1/4 teaspoon red pepper flakes.

Press 1 clove of garlic into the pan and add 400 grams of crushed tomatoes, 2 tablespoons of tomato paste, 200 grams of cannellini beans, and 100 grams of frozen kale.

Check if the sweet potatoes are done by poking a knife through them; if it goes in very soft, they are ready.

Cut the sweet potatoes lengthwise and load them with the filling.

Mix equal parts of hemp seeds and nutritional yeast to sprinkle on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens