Hummus Stuffed Sweet Potatoes are a very filling meal that is also super healthy, packed with tons of greens, and are tasty to boot. These potatoes are topped with broccoli, spinach, and kale. It’s a green superfood nation! If you aren’t a fan of kale or spinach, feel free to substitute any other green – like a swiss chard – or skip them all together. After all, there is still broccoli!
Even if you aren’t a fan of kale or spinach, we highly recommend you try these Hummus Stuffed Sweet Potatoes with them anyway! Your greens are sautéed in so much ginger and garlic that they barely taste like kale and spinach! And if it’s the texture you don’t like the hummus helps to mask that. Make these your own, but they won’t disappoint as is!
Now, we didn’t add this to the recipe, but we love to top these stuffed sweet potatoes with a drizzle of Sriracha. It’s a personal preference for us – Sriracha goes on anything and everything – so why not! If you don’t like the flavour or the heat, they’re definitely delicious without.
So the next time you need a super healthy, iron-filled dinner, try making these Hummus Stuffed Sweet Potatoes.
Hummus Stuffed Sweet Potatoes
Ingredients
- 4 Large Sweet Potatoes
- 2 tbsp Olive Oil
- 2 tbsp Ginger Freshly grated
- 3 cloves Garlic Peeled & chopped
- 1 head Broccoli Florets
- 1 cup Kale Remove from stem
- 1 cup Spinach
- 1 cup Garlic Hummus
- Paprika For garnish
Instructions
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Preheat oven to 425F.
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Prick the sweet potatoes all over with a fork and wrap in tinfoil. Place on a baking tray and into the oven.
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Bake for 1 hour - when done, potatoes should be soft when pricked. If they're not, place back in oven and back for 10 minutes longer.
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While the potatoes are cooking, roughly chop the kale and spinach. Set aside.
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In a large pan over medium heat, add olive oil. Once hot add in the ginger and broccoli and saute for 3-5 minutes. Next add in the spinach and kale and saute for an additional 3-5 minutes until wilted. Add in the garlic and saute for 1 additional minute. Remove from heat.
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Once potatoes are cooked, allow 10 minutes to cool. Carefully cut potatoes down the middle lengthwise like you would a baked-potato. Cut potatoes ¾ of the way through and then using a fork mash the insides ensuring not to break the potato.
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Next top each potato with ¼ cup hummus, ¼ of the green mixture and a sprinkle of paprika.
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Serve and enjoy!
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