Fall

Stuffed sweet potatoes with avocado and kale salad

March  2, 2020
Photo by Tasty and Frenchy
Author Notes

This vegan recipe is perfect for lunch or dinner. Simple to make with just a few ingredients. —Tasty and Frenchy

  • Prep time 15 minutes
  • Cook time 45 minutes
  • Serves 2
Ingredients
  • 2 sweet potatoes
  • 1 avocado
  • 1 red bell pepper
  • 4 handfuls kale
  • 1 teaspoon chili flakes
  • 1/2 teaspoon cumin powder
  • 1 tablespoon lemon juice
  • salt and pepper
In This Recipe
Directions
  1. Start by cooking the sweet potatoes. Stab a knife or fork everywhere on the potatoes. And place in the oven for 45 minutes at 400°F.
  2. During this moment, sauté some kale and bell pepper with olive oil in a pan for 10 minutes. Salt and pepper.
  3. Mashed the avocado with a fork, add chili flakes, cumin powder, lemon juice and some salt and pepper.
  4. When the sweet potatoes are ready, place them in a plate and open them in the middle. Place some avocado mashed and the mix of kale and bell pepper all around.

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