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Recipe: Quick and easy dinner

Posted on Apr. 24, 2015 ( comments)
loaded chipotle baked potato

Take back comfort food with this satisfying weeknight meal. One cup of vitamin rich Lacinato kale provides more than 100 percent of your daily value of vitamins K and A while also boasting cancer fighting compounds.

Plan your prep time ahead so that the baked sweet potatoes will be done just as the vegetable and black bean saute are finishing up.

Chipotle-loaded sweet potatoes with avocado, black beans and kale

4 sweet potatoes or yams
4 cups chopped Lacinato Kale
1 12-ounce jar black beans
1 chipotle pepper in adobe sauce, chopped
1 shallot, minced
2 cloves garlic, minced
2 teaspoons vegetable broth
1 lime, quartered
Freshly ground cracked pepper
1 avocado, sliced
2 tomatoes, diced
Fresh cilantro and green onions to garnish

Preheat oven to 350 degrees. Position racks in top and bottom thirds.

Wash potatoes thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 holes all over the potatoes. Wrap in foil and place potatoes directly on rack in middle of oven. Place a baking sheet on lower rack to catch drippings.

Meanwhile, in a large skillet over high heat, add 2 teaspoons broth, garlic and shallot. Sauté until translucent.

Add kale, black beans and cook over medium heat 3-5 minutes. Stir in chipotle chili. Remove from heat and set aside.

Bake sweet potatoes for 1 hour or until skin feels crisp but flesh beneath is soft. Slice an X across the top of the potatoes; squeeze ends towards each other creating a pocket. Smother with sautéed greens, beans, cilantro, green onions, avocado, tomatoes and fresh squeezed lime juice.

Posted in: Recipes

About The Author

julie-cyr-headshot Julie Cyr

Fueled by a passion for health and wholeness, Julie brings years of experience as a nutrition educator, elite fitness trainer, and sought after public speaker on topics related to fitness, nutrition, and body image. Not one to sway with popular diet trends, she remains loyal to the belief that whole foods source locally and eaten consciously offer the fuel our bodies need to live the “Good Life.”

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