Dishing Up the Dirt

kale, mushroom and chickpea stuffed sweet potatoes

December 19, 2012

Good morning!

Photo1If you are anything like me, you have listened to way too much Mariah Carey holiday music, consumed too many eggnog lattes, and have eaten more than your body weight in pumpkin cookies, pumpkin scones, and pumpkin bread. (Oh yeah, and pumpkin spice lattes). The holiday season needs to end! Okay, I swear I didn’t mean that last part. I don’t want the season to end, I just need to work on my self-control.  I could start small, for example change my Pandora station, switch to black coffee, and maybe eat an apple somewhere in the meantime. All I know is that somethings gotta give.

Photo1We woke up this morning to another dusting of snow. It really does feel like Christmas around here. Naturally, I turned on my Mariah Carey holiday station, made an eggnog latte, and ate a slice of pumpkin bread. Help!Photo1

Thank god for my running partner. Henry got us out the door for a very snowy 5 mile run. At least someone has my best interest at heart. I am feeling a little more like myself now.

In keeping with the holiday spirit, I want to share this lovely stuffed sweet potato recipe with you all. It’s healthy, delicious, and very filling.  You’ll get stuffed with vitamin A, vitamin C, vitamin K, potassium, beta carotene, iron and all sorts of other healthy goodness. With a dinner like this, you will probably be too full to reach for a pumpkin cookie for dessert. No promises though!

IMG_1376These stuffed sweet potatoes were drizzled with a lemon-honey tahini dressing.  The sweet and the savory is so stinking good I can’t get enough.


IMG_1372Kale, mushroom and Chickpea Stuffed Sweet Potatoes with Lemon-Honey Tahini Dressing: Serves 2-4 people

For the lemon-honey tahini dressing:

5 tbs lemon juice

3/4 cup of tahini

3/4 cup of water (you may need to add more if dressing is to thick).

2 tbs honey

2 cloves of garlic, minced

dash of salt

With an immersion blender combine all the ingredients. If you don’t have one, mix vigorously with a whisk. Add more water if need be. Taste test and set aside.

For the sweet potatoes:

2 large sweet potatoes, scrubbed clean

4 cups of chopped kale, stems removed

2 cups mixed mushrooms

1 large yellow onion, finely chopped

2 cloves of garlic, minced

1 14 zo can of chickpeas, drained and rinsed

1 tbs olive oil

salt and pepper to taste

Preheat the oven to 400. Pierce each sweet potato several times with a fork. Bake in the oven for about 45-60 minutes. Potatoes are done when you can easily pierce them with a knife.

While the potatoes are baking make your filling.  In a large skillet saute’ the onions over medium heat in 1 tbs of olive oil. Cook for about 8 minutes.  Add the mushrooms. Cook for a few more minutes. Add garlic and kale.  Cook for about 5-8 minutes longer, stirring occasionally. Add the can of chickpeas, a dash of salt and pepper. Mix to combine. Reduce heat to low until potatoes are done. Make sure to stir often so the mixture doesn’t stick!

Once potatoes are done, slice each one in half. Scoop a healthy portion of the veggie mixture into the potato. Drizzle with lemon-honey dressing and enjoy!


Leave a Reply

14 thoughts on “kale, mushroom and chickpea stuffed sweet potatoes

  1. These look awesome and very filling. Thanks for another recipe that uses tahini, because the jar I got is huge!

  2. Carrie Link says:

    I have a huge love/hate with the eggnog lattes!

  3. Sweet potatoes are one of my favorite things in the world…they’re so convenient and delicious with almost anything. I love your stuffing – this looks like something I need for lunch this week. And that lemon-honey tahini dressing? YUM!

    1. drealieberg says:

      You should make these! The dressing is a must too!

  4. Beth says:

    You’ll be fine with everything you’re eating & drinking, esp with all that mileage you and Henry are racking up. But Mariah Carey? Sheesh! For the sake of your health and sanity – I beg of you – gotta pull the plug on that – stat! (Bah, humbug)

    1. drealieberg says:

      Beth, you are 100 percent right! The Plug needs to get pulled! Mariah Carey was great when I was 16, but at this point in my life, I owe it to Taylor and Henry to end the madness!!!

  5. […] Kale, Mushroom, and Chickpea Stuffed Sweet Potatoes (try with regular potato!) […]

  6. Maru Ryckman says:

    Good morning Andrea oh how I wish I was there to share your pumpkin spice coffee. I am now sitting down to my Irish cream coffee and wish you were here to share.

  7. Christian Kennedy says:

    Fantastic recipe! Hearty, filling, and completely satisfying. Look forward to trying more of your favorites as the year progresses. So glad my friend Alexa shared your blog with me. Happy New Year!

    1. drealieberg says:

      I am so glad your friend Alexa shared my blog with you! Welcome!

  8. Kat says:

    Perfect dinner on a snowy night – – filling and so delicious! Thank you!!

  9. MacNorman says:

    My niece, Alexa, shared your blog with me too. This recipe for sweet potatoes has been my special meal to myself for awhile now. I must learn some new “tricks” and attempt some of your other recipes. You are portraying a wonderful life on your farm through your blog that many of us are living with you vicariously


  10. Louise says:

    This is delicious! Thankyou! I’m beginning to cut out fish and dairy so things like this are perfect.

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