White Bean and Kale Pesto Stuffed Sweet Potatoes

Name: White Bean and Kale Pesto Stuffed Sweet Potatoes
Cuisine: European, Italian, Mediterranean
Ingredients: 3 medium sweet potatoes, halved lengthwise; 14 oz (1 can) Great Northern beans, drained and rinsed; 1/2 cup oil-packed sundried tomatoes; 2 tbsp minced fresh parsley; 1 tbsp olive oil; 5 Tbsp kale pesto

3 steps

Kale Pesto recipe is listed in this group, serve potatoes with a side salad. One serving of this meal delivers a whopping 35 grams of fiber!

Updated at: Thu, 17 Aug 2023 14:14:14 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories798.8 kcal (40%)

Total Fat20.2 g (29%)

Carbs124.8 g (48%)

Sugars10.6 g (12%)

Protein34.9 g (70%)

Sodium301.7 mg (15%)

Fiber33.7 g (120%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

3sweet potatoes

medium, halved lengthwise

14 ozGreat Northern beans

drained and rinsed

½ cupoil-packed sundried tomatoes

2 Tbspfresh parsley

minced

1 Tbspolive oil

5 Tbspkale pesto

Instructions

Step 1

Preheat the oven to 400 F

Step 2

Wash and scrub each sweet potato; slice in half lengthwise. Drizzle a small amount of olive oil over the cut side of each potato, then place cut side down onto a rimmed baking tray. Bake at 400 F for 40-50 minutes or until easily pierced with a fork. Remove and cool slightly.

Step 3

Add the white beans to a mixing bowl along with the sundried tomatoes, , olive oil, and pesto. Stir to incorporate. Pile the white bean mixture on top of each baked potato half and serve, sprinkled with nutritional yeast.

View on Adapted from Healthy Little Vittles

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