April 29, 2013

Radish Top Pesto Stuffed Sweet Potato (with Black Beans, Red Pepper, and Shiitakes)

Okay, well, as you can tell by the photo, this sweet potato is stuffed with more than just that simple radish top pesto I made the other day. (See, I told you it was good for lots of things!) There’s all sorts of delicious, nutritious goodness stuffed in there – specifically black beans, shiitake mushrooms, and red bell peppers. It’s a filling, healthy, meatless mish-mash of flavor. Perfect for a quick little meal, or a side dish – whichever you prefer.

Never stuffed a sweet potato before? Well, don’t you fret – it’s not hard. In fact, this version of a stuffed sweet potato is just one of many (and exists merely as a result of my desire to utilize the available produce hanging out in my fridge). Hallie over at Daily Bites made a Broccoli and Walnut Stuffed Sweet Potato a while back, Gena from Choosing Raw has a super-healthy Kale and Quinoa version, and Kate from Eat, Recycle, Repeat shared a Bacon, Mushroom and Onion version as well as a sweet Chestnut, Apple and Coconut version over at Paleo Parents. Clearly, we love our sweet potatoes out there in the blogosphere!

Personally, I am partial to my version topped with my radish top pesto. That fresh, creamy pesto added a lovely flavor and texture that married all of the other ingredients together wonderfully. Back in the day, I would have reached for cheese as an easy way to achieve that result – now, it’s liberating to find new ways to combine flavors and textures and still satisfy the way cheese used to. I would be lying if I said there weren’t days when I miss cheese, but with flavors like this, those days are few and far between.

Next time you’re looking for an easy meal idea, try stuffing a sweet potato! This version, with smoky beans, sweet bell pepper, and the rich umami of the mushrooms, topped with pesto, is definitely a win in my book.

Print Recipe

Radish Top Pesto Stuffed Sweet Potato (with Black Beans, Red Pepper, and Shiitakes) (gluten-free, vegan, grain-free)

2 large sweet potatoes, baked until tender (bake in 375 degree oven for about 40-50 minutes)

1 T olive oil

8 oz fresh shiitake mushrooms, sliced

1 red bell pepper, diced

1-2 cloves garlic, minced

1 14 oz can black beans (I like Eden Organic), drained

1 t ground cumin

Salt and pepper to taste

Radish Top Pesto

Bake sweet potatoes. While they are baking, add olive oil to a skillet over medium heat. Add mushrooms and bell pepper. Saute until the mushrooms soften, about 3-4 minutes. Add garlic and sauté another minute or until garlic is cooked through. Season with salt and pepper to taste. Remove from heat and set aside.

In a small saucepan, heat black beans over medium-low heat, adding ground cumin, and salt and pepper to taste. Stir occasionally until warmed through.

Once sweet potatoes are baked through, cut a slit in each sweet potato. Open enough to expose a good amount of the flesh inside. Season with a bit of salt, and then top with mushroom-red pepper mixture and black beans. Finally, top with a healthy dollop of radish top pesto.

Serves 2.

2 Responses to “Radish Top Pesto Stuffed Sweet Potato (with Black Beans, Red Pepper, and Shiitakes)”

  1. Yummmm! What a great looking sweet potato! Love your radish top pesto – I have some daikon radish leaves that need a home right now too. Perfect timing :)

  2. Oh my! This sounds so yummy. I think I would happily eat both of them. Pete loves shitake mushrooms though so I guess I’d have to share :)

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