We are always looking for ways to power-pack our meals with nutrients. This meal is a winner. Nearly all of the ingredients are nutrient-rich foods! Sweet potatoes are high in vitamin A and vitamin C, white beans are a great non-meat (and cheap!) source of protein, and a heaping scoop of kale and broccoli knock out two servings of dark green veggies, rich in a number of vitamins and minerals.
As always, the number one test of any of my recipes is how well the Dodge men like it! Dr. Dodge grew up with a pretty unadventurous diet and definitely loves a basic meal of roast chicken, quinoa and broccoli. Though our three year old doesn’t eat gluten, soy, or dairy, he still has obvious preferences – he adores bacon and simply won’t eat beets anymore! Both of these guys inhale this meal, so I know it’s a keeper!
4 large sweet potatoes
1/4 cup coconut oil
2 cloves of garlic
1/4 tsp crushed red pepper flakes
1.5 cups (or one can) cooked great northern white beans
1.5 cups diced broccoli
2 cups/1 bunch kale
2 tsp lemon juice
salt and pepper to taste
Cook sweet potatoes – I like to bake them in the oven at 400°F for 1 hour, with a few holes poked in the skin. When the potatoes are 15-20 minutes from being done, start the stuffing. In a deep skillet, add coconut oil and pressed garlic, sautee garlic for a few minutes. Add red pepper flakes and broccoli, sautee for five minutes. Add beans and kale, sautee for another 5 minutes. Add lemon juice, salt, and pepper. Add 1-1 1/2 cup of kale, broccoli, and bean stuffing to each sweet potato, and enjoy!