Stuffed Sweet Potato with Hummus Dressing

This a quick, delicious, and filling recipe that will nourish you for hours. It’s also low calories!

Ingredients

1 large sweet potato
¾ cup chopped kale
1 cup canned black beans, rinsed
¼ cup hummus
2 tablespoons water
Oyster mushrooms

Directions

Microwave the sweet potato on High for 7 to 10 minutes, or until cooked through.

2. While the sweet potato is cooking, wash the kale and let some water cling to the leaves. Place the kale in a medium saucepan, cover, and cook over medium-high heat. Stir once or twice until wilted. Add the beans and a tablespoon or two of water if the pot is dry. Continue cooking uncovered, stirring occasionally, until the mixture is steaming hot, about 1 to 2 minutes.

2. In a separate skillet, sauté oyster mushrooms (or any mushrooms you prefer) in vegan butter with red wine, salt, pepper, and a little garlic.

Split the cooked sweet potato open and top with the kale and bean mixture and add the mushrooms. Mix hummus with 2 tablespoons of water in a small dish, adding more water if needed to reach the desired consistency. Drizzle the hummus dressing over the stuffed sweet potato and enjoy!