Kale adds vitamin C and additional beta-carotene to the stuffing for sweet potatoes, while tofu contributes protein. For extra fiber, eat the skins. Round sweet potatoes work best; if you use oblong potatoes, trim along the top of each lengthwise instead of cutting off the top quarter.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Preheat oven to 375°F. Bake sweet potatoes on a parchment-lined baking sheet until tender but not completely cooked through, 55 to 70 minutes (depending on size). Remove from oven. When cool enough to handle, slice off the top quarter of each sweet potato; discard. Scoop out flesh, leaving a 1/2-inch-thick shell. Coarsely chop half of the flesh; reserve remaining flesh for another use.
Step 2
Heat oil in a large skillet over medium-high. Add onion, garlic, rosemary, 1 teaspoon salt, and the crushed red pepper flakes; cook, stirring occasionally, until onion is softened, about 3 minutes. Add kale; cook, tossing occasionally, until kale has wilted, about 5 minutes. Stir in chopped sweet potato, tofu, and the water. Cook, stirring, until filling is heated through, about 1 minute.
Step 3
Return sweet potato shells to baking sheet. Spoon filling into shells, dividing evenly. Cover with parchment, then foil, and bake until heated through, about 30 minutes. Remove from oven. Serve immediately.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 334
Step 6
Saturated Fat: .9g
Step 7
Unsaturated Fat: 4.2g
Step 8
Cholesterol: 0mg
Step 9
Carbohydrates: 63g
Step 10
Protein: 8.2g
Step 11
Sodium: 650mg
Step 12
Fiber: 9.5g
