This is one of the tastiest dinners ever. And it’s super easy to make. What more can you ask for?
By Robin Runner
I bought the most beautiful sweet potatoes, well actually “yams” at the Farmer’s Market. I had some fresh hot turkey sausage from the market I went to on Saturday and those two were a match made in dinner heaven. I added a few veggies and beans and we had one of the tastiest dinners that was super easy to make. What more can you ask for?
- 5 sweet potatoes, washed and poked
- 5 turkey sausage links (casing removed)
- 1 can of garbanzo beans (chickpeas) low sodium, drained and rinsed well
- 1 red bell pepper, diced
- 2 cups of kale leaves, washed with the hard stem removed
- Low fat cheddar or whatever cheese you wish to use
- Salt and pepper
- Olive oil
- First, bake your sweet potatoes in the oven at 400 degrees for about 45 minutes or until you are able to poke with a fork. Remove from the oven and let cool completely. Preheat oven to 350 degrees. When your ready slice the potato and scrape out some of the inner flesh (reserve for another recipe or eat it straight up as a snack). Dogs love sweet potatoes too! In the meantime, place a saute pan over medium heat with a touch of olive oil. Once hot, place the turkey sausage in the pan breaking it up with a spatula. Cook until no longer pink. Add the kale, red pepper and beans and cook through (the kale will wilt a bit). Then spoon this mixture into each of your sweet potatoes. I place them on a lined baking sheet and top with a little bit of cheese. Bake for about 15 minutes until heated throughout and the cheese is nicely melted.
- You can substitute any other beans that you have on hand if you don’t have garbanzo. You can also use spinach instead of kale. Ground turkey or beef would work instead of turkey sausage. Have fun with this recipe. It’s super easy and vitamin packed – great weeknight meal because you can easily make ahead and bake right before dinner.
Robin Runner is the blogger behind www.kneadtocook.com. She grew up around two of her greatest inspirations, her Italian grandmother and her aunt. Both believed in farm to table foods, purity in nature and love as the main ingredient for anything on their menu. Today, Robin is a strong advocate of farming and buying local ingredients, as well as composting to help repurpose food scraps into rich soil for our garden.