Stuffed Sweet Potato with Beans and Greens
Prep time
Cook time
Total time
Your beloved baked (sweet) potato taken to the next healthified level
Created for you by:
Recipe type: Entree
Yield: 4
  • 4 organic sweet potatoes
  • 2 tablespoons olive oil or ghee
  • ½ red onion, diced
  • 1 garlic clove, minced
  • ¼ teaspoon red pepper flakes, sambal olek or 1 tsp of your favourite hot sauce
  • 1 can, organic cooked and drained beans of choice or 1 pound lean free-run organic protein of choice
  • 6 cups greens, trimmed and sliced into ribbons
  • Juice of ¼ lemon
  • Sea salt to taste
Optional Add-ons:
  • Hemp seeds – protein bonus
  • Toasted sunflower or pumpkin seeds
  • Fresh sprouts
  • Tahini cream dressing
Make It Like So
  1. Preheat oven to 400°F.
  2. Scrub the sweet potatoes and prick them in a few places with a fork.
  3. Place them on a baking sheet and bake until soft all the way through, about 45 minutes to 1 hour.
  4. While sweet potato is baking, heat olive oil on a medium pan and add the onion and garlic. Cook until soft.
  5. Add the beans and cook for 5 minutes, stirring occasionally.
  6. Remove from heat and stir in your greens (the heat will wilt them). Add your lemon juice, red pepper flakes and sea salt to taste.
  7. Remove sweet potatoes from oven. To serve, slice each sweet potato through the middle, top with beans + greens mix, drizzle with dressing and add any of your extras.
Recipe by Meghan Telpner at