It’s already November, which means it’s time for stuffing! Every Thanksgiving, I heap piles of stuffing on my plate. It is hands down my favorite side dish. This year I will be skipping the turkey, and happily indulging in all my favorite sides. Wahoo! Since there are so many delicious alternatives to stuffing a Turkey, I wanted to celebrate the month by sharing with you some new weeknight recipes that are stuffed full of goodness. Happy gobbling!
My first stuffed recipe combines baked sweet potatoes and a delicious sautéed kale filling. It doesn’t get healthier than that! It’s nice and hearty too, perfect for chilly fall nights.
Kale & Tempeh Bacon Stuffed Sweet Potatoes
4 large sweet potatoes
1-7 ounce package tempeh bacon
1 medium onion, chopped
4 cloves garlic, minced
1 large bunch of kale, finely chopped
Extra virgin olive oil for the pan
2 tablespoons vegan butter
- Roast the sweet potatoes on a parchment covered sheet pan at 400 degrees F, for about an hour, or until very soft when poked with a fork.
- About 15 minutes before the potatoes are done, start the kale stuffing. In a large skillet, drizzle a little olive oil. Crumble the tempeh bacon and sauté until it is browned and a little crispy. Remove from the pan and set aside.
- Add the chopped onion to the pan. Sprinkle with salt and pepper. Saute until the onion is soft and beginning to brown. Add in the garlic and cook until it is fragrant and starting to become golden in color. Add in the kale and salt well. Add the vegan butter at this time. Toss filling together and cook until the kale is soft and wilted. Add in the crispy tempeh bacon.
- Cut the sweet potatoes in half lengthwise. Fill with kale stuffing and serve.
Note: Kale can be very bitter if it doesn’t have enough salt or if it is under cooked.