Twice Baked Sweet Potato with Kale and Cannellini Beans

A healthy but satisfying and flavorful stuffed potato. Perfect for dinner for one without leftovers but can easily be scaled up for a crowd.

1 sweet potato
2 1/2 cups of kale, washed and cut
1/4 cup cooked cannellini beans, rinsed and dried
1/4 dry quinoa
1 1/2 teaspoons tomato paste
1 clove of garlic, minced
1/4 yellow onion, diced
2 tablespoons slivered almonds, dry roasted and coarsely chopped (see cooking note)
1 tablespoon extra virgin olive oil
1/4 teaspoon dried oregano
crushed red pepper flakes, to taste
grated parmesan cheese or nutritional yeast (optional topping)

View the full recipe at SimplyRavenous →