Bean-Stuffed Sweet Potatoes - 3 Guiding Stars
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This easy meal is the perfect, simple end to any chilly day. It’s a wonderful option for a nicely balanced vegetarian or vegan meal.


  • 4 sweet potatoes
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 1 fresh rosemary sprig
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 cups no-salt-added white beans
  • 6 cups kale, trimmed and sliced into ribbons
  • Juice from1/2 lemon


  1. Preheat oven to 400 Degrees Fahrenheit. Clean and prick potatoes. Bake until soft all the way through.
  2. Twenty minutes before the potatoes are done, heat the oil. Add the shallots and cook until soft. Add the garlic, rosemary and pepper flakes. Cook until fragrant.
  3. Stir in the beans and cook for 5 minutes. Add the kale until soft. Remove the rosemary, stir in the lemon juice, and season to taste with salt and pepper.
  4. Slice the potatoes lengthwise and open up the middle. Divide the greens mix evenly between the potatoes and serve hot.
Nutritional analysis per serving: Calories 270; Total Fat 8g (10% Daily Value); Saturated Fat 1g (5% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 110mg (5% DV); Total Carbohydrate 43g (16% DV); Dietary Fiber 9g (32% DV); Total Sugars 7g; Includes 0g Added Sugars (0% DV); Protein 8g; Vitamin D 0% DV; Calcium 10% DV; Iron 15% DV; Potassium 15% DV; Vitamin K 150% DV; Vitamin A 120% DV; Copper 70% DV.
Recipe by Guiding Stars at
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796