Careme

Ingredients

• Organic Japanese Sweet Potato 2 medium $2.54
• Organic Dino Kale 1 bunch $2.99
• Organic Baby Bella Sliced Mushrooms, 8 OZ 1 pack $3.99
• Organic Red Onion 1 small $2.99
• Organic Red Bell Pepper 1 $3.99
• Organic Anaheim Pepper 1 $4.99
• Organic Serrano Pepper 2 $4.99
• Organic Garlic, 3 CT 3 cloves $2.89
• Organic Cilantro 2 tablespoons chopped $2.19
• Lime 1 $0.59
• Pantry: olive oil 2 tablespoons
• Pantry: cumin 1 teaspoon
• Pantry: smoked paprika 1 teaspoon
• Pantry: salt to taste

Instructions

1. Preheat oven to 425°F. Prick 2 medium sweet potatoes all over, rub lightly with oil, and roast directly on the rack or on a sheet pan for 35 to 45 minutes until tender.
2. While they roast, strip and chop 1 bunch kale. Slice 1 small red onion, 1 red bell pepper, 1 Anaheim pepper, and 2 serranos. Mince 3 garlic cloves.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and peppers; cook 4 minutes.
4. Add garlic, 1 teaspoon cumin, 1 teaspoon smoked paprika, and a pinch of salt. Stir 30 seconds.
5. Add 1 pack sliced baby bella mushrooms and cook until browned, about 4 minutes.
6. Add chopped kale and a splash of water. Cook until wilted and tender, 3 to 4 minutes. Finish with juice of half the lime.
7. Split the roasted sweet potatoes and fluff the insides with a fork. Fill generously with the spicy vegetable mixture.
8. Top with 2 tablespoons chopped cilantro and extra lime wedges.
9. Plate each stuffed sweet potato on its own plate, slightly opened so the colorful filling shows clearly.