Kale-Stuffed Sweet Potato Skins with Smoky Lime Crumble

Ingredients

• medium sweet potatoes4
• olive oil2 tablespoons
• garlic, minced3 cloves
• kale, stems removed and finely chopped4 cups
• cooked brown rice1 cup
• lime juice2 tablespoons
• smoked paprika1 teaspoon
• nutritional yeast1/4 cup
• breadcrumbs1/2 cup
• salt1 teaspoon
• black pepper1/2 teaspoon

Method

1. 1Heat the oven to 400°F and line a baking sheet with parchment.
2. 2Bake the sweet potatoes until very tender, about 30–35 minutes; cool just enough to handle.
3. 3Slice each potato in half lengthwise and scoop out most of the flesh, leaving a sturdy shell about 1/4 inch thick.
4. 4Mash the scooped sweet potato flesh with olive oil, lime juice, paprika, nutritional yeast, salt, and pepper.
5. 5In a skillet, sauté garlic briefly, then add kale and cook until wilted; stir in the brown rice and mashed sweet potato mixture.
6. 6Fill the skins generously with the kale mixture, then mix breadcrumbs with a little oil and sprinkle over the tops.
7. 7Bake 8–10 minutes more until the tops are crisp and the edges are lightly browned.

Tips

• Use small-to-medium sweet potatoes so the skins hold their shape better.
• For extra crunch, toast the breadcrumbs in a dry pan before topping.
• A spoonful of yogurt or plant yogurt on the side adds cool contrast.

Nutrition