Vegan Sweet Potato Skins with Kale
A recipe for vegan Sweet Potato Skins with an Indian twist. The skins are stuffed with kale and onions and drizzled with some cashew cinnamon cream.
Servings: 8 servings
Calories: 152kcal
Ingredients
- 4 medium sweet potatoes, skins scrubbed thoroughly under running water. Pat the sweet potatoes dry with a kitchen towel.
- 1 cup baby kale, finely chopped (another green would also work perfectly here-- try spinach, regular kale, watercress, leeks or mixed spring greens)
- 2 teaspoon olive oil
- 1 small or half a medium onion, minced
- 2 cloves garlic, minced
- 2 teaspoon grated ginger
- ¼ cup chopped cilantro
- 1 teaspoon garam masala
- ¼ teaspoon cayenne
- Salt and ground black pepper to taste
- Juice of half a lemon
For the cinnamon cashew cream
- ¼ cup cashew nuts or pieces
- ¼ cup almond or other nondairy milk
- ¼ teaspoon ground cinnamon
- A pinch of cayenne
Instructions
- Place the sweet potatoes on a baking sheet. Sprinkle with salt and ground black pepper and coat with a teaspoon of the olive oil.
- Bake in a preheated 450-degree Fahrenheit oven for 40 minutes. Remove and set aside to cool.
- Heat the remaining teaspoon of oil in a saucepan. Add the onions and garlic and ginger. Sprinkle some salt. Saute over medium heat until the onions turn translucent, about four to five minutes.
- Add the cayenne and garam masala. Stir to coat the onions, then add the chopped kale and cook, stirring, 2-3 minutes or until the kale has wilted and is tender.
- Add the coriander leaves and lemon juice, mix well, then turn off the heat. Check seasoning and add more salt if needed.
- Cut each sweet potato down the middle, lengthwise. Scoop out half of the flesh with a spoon and place in a bowl. Mash the sweet potato mixture, then add the cooked kale mixture to it and mix well.
- Scoop back the mashed sweet potato and kale mixture into each of the sweet potato halves.
- Place the sweet potato skins back on the baking sheet and bake in a preheated 450-degree oven for 15 minutes for the skins to crisp up.
- Serve hot, drizzled with some cinnamon cream. To make the cinnamon cashew cream, place all the ingredients in a blender and whiz until you have a really smooth cream.
Nutrition
Calories: 152kcal | Carbohydrates: 25.4g | Protein: 2.5g | Fat: 5.1g | Fiber: 4g | Vitamin A: 1000IU | Vitamin C: 33mg | Calcium: 10mg | Iron: 1.8mg