Stuffed Sweet Potato with Kale, Chickpeas, and Creamy Sesame Sauce - Slender Kitchen
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Stuffed Sweet Potato with Kale, Chickpeas, and Creamy Sesame Sauce

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353
Calories 
63g
Carbs 
7g
Fat 
12g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

Now that it's a bit colder, I find myself reaching for soups and stuffed potatoes instead of salads and wraps.  There is just something more comforting about a heartier lunch when it's chilly outside.  This simple stuffed sweet potato is packed with flavor and nutrition from quickly sauteed kale, garlic, onions, and chickpeas.  Then everything is topped with a creamy sesame sauce made with tahini and lemon juice.  It's easy to make ahead of time if you need to pack your lunch.  Just bake (or microwave) the potatoes, saute the kale and chickpeas, and whisk together the sauce.  Then pack each item separately and assemble at work.

Prep Time

Stuffed Sweet Potato with Kale, Chickpeas, and Creamy Sesame Sauce

20
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

1
  • 1 U sweet potato
  • 2 cups kale, chopped (Lacinto or curly)
  • 1/3 cup canned chickpeas, drained and rinsed
  • 1/4 cup onion, sliced thin
  • 1 U garlic clove, minced
  • 1/4 tsp. paprika
  • 1/4 tsp. cumin
  • 1/4 tsp. chili powder (optional)
  • 1 tbsp. lemon juice
  • 1/2 tbsp. tahini
  • 1/2 tbsp. water
  • Salt and pepper

Nutritional Facts

Serving Size: 
1 stuffed potato
Amount Per Serving
Calories 353
Calories from Fat 67
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 339mg
15%
Total Carbohydrate 63g
21%
Dietary Fiber 8g
34%
Sugars 6g
Protein 12g

Directions

  1. Cook the sweet potato in the oven or microwave. To cook in oven, preheat the oven to 400 degrees. Pierce potato with knife or fork and wrap in foil. Bake for 40-45 minutes until tender. To microwave, pierce with knife or fork. Microwave for 4-7 minutes until tender.
  2. Meanwhile spray a pan with cooking spray. Add the kale and onion. Cook for 4-5 minutes, adding 1-2 tbsp. of water if it begins to stick. Add the garlic and chickpeas. Cook 2-3 minutes until kale is tender. Add the paprika, cumin, chili powder, salt, and pepper.
  3. Stir together the tahini, lemon juice, and water. Season with salt and pepper. Top the potato with kale and chickpea mixture and drizzle sauce on top.
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Stuffed Sweet Potato with Kale, Chickpeas, and Creamy Sesame Sauce
† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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