Recipe Info Stuffed Sweet Potato Skins with Quinoa, Black Beans, and Feta
Here’s a simple, healthy, and hearty way to enjoy sweet potatoes—stuffed with cumin-laced quinoa, black beans, steamed kale, and cheese, then topped with scallions and cilantro. It’s perfect...
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Cooking tools:
- Steamer basket
- Double boiler
- Microwave
- Oven
- Stove
- Saucepan
- Baking sheet
- Aluminum foil
- Spoon
- Chef's knife
- Cutting board
Ingredients
- 3, ,medium orange- or yellow/white-fleshed California sweetpotatoes (about 12 ounces each), halved lengthwise
- 1/4, Cup ,quinoa
- 1, Tablespoon ,ground cumin
- , ,salt
- 3, Cups ,shredded kale or baby kale leaves
- , ,pepper
- 1, Cup ,drained black beans
- 4, Ounces ,feta cheese, crumbled (about 1 cup)
- 2, ,scallions, sliced
- 2, Tablespoons ,chopped fresh cilantro
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