Description
Sweet potatoes get a savory makeover with turkey sausage, beans, and kale. A hearty, healthy weeknight dinner.
Ingredients
Units
Scale
- 5 sweet potatoes (5 sweet potatoes) sweet potatoes
- 5 turkey sausage links (5 turkey sausage links) turkey sausage links
- 1 can (237 ml) garbanzo beans (chickpeas)
- 1 red bell pepper (1 red bell pepper) red bell pepper
- 2 cups (473 ml) kale leaves (2 cups) kale leaves
- Low fat cheddar or whatever cheese you wish to use
- Salt and pepper
- Olive oil
Instructions
- Bake sweet potatoes at 400°F (204°C) for 45 minutes, or until fork-tender. Let cool completely.
- Preheat oven to 350°F (177°C).
- Slice the sweet potatoes and scrape out some of the inner flesh.
- Place a saute pan over medium heat with olive oil.
- Add turkey sausage to the hot pan and break it up with a spatula; cook until no longer pink.
- Add kale, red pepper, and beans; cook until the kale wilts.
- Spoon the sausage and vegetable mixture into the sweet potatoes.
- Place the stuffed sweet potatoes on a baking sheet and top with cheese.
- Bake for 15 minutes, or until heated through and the cheese is melted.
Notes
- For easier cleanup, line your baking sheet with parchment paper.
- Substitute Italian sausage for turkey sausage for a richer flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave or oven.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato
- Calories: 400
- Sugar: 15
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 25
- Cholesterol: 50