Baked sweet potatoes are anti-inflammatory and can be customized for different tastes.Stuffed Sweet Potato with Hummus Dressing is loaded with anti-inflammatory ingredients.This recipe can be tailored to different tastes and hunger levels.<\/p>\n
Research suggests that consuming plant-based foods with anti-inflammatory properties, such as those found in the Mediterranean diet<\/a>, can improve heart and brain health and promote longevity. One of my favorite foods that fits into that category is sweet potatoes. I enjoy sweet potatoes many different ways, but this recipe for Stuffed Sweet Potato with Hummus Dressing<\/a> has become one of my family\u2019s favorite go-to dinners.\n<\/p>\n Sweet potatoes are a pretty amazing food<\/a>\u2014and I\u2019m not just saying that because I\u2019m a dietitian. I appreciate that they\u2019re 100% edible (no waste!) and also that, while they\u2019re deliciously sweet, they can be enjoyed with savory ingredients too. And let\u2019s not forget their bright orange hue, which is always impressive. As a chef, I appreciate their versatility and range of use; as an RD, I value their nutritional properties, which boost health and protect against disease.\u00a0\n<\/p>\n Sweet potatoes are one of many foods with anti-inflammatory properties<\/a>. Fatty fish, legumes and other vibrantly hued vegetables (like the kale that\u2019s also in this recipe) also offer protective benefits against chronic inflammation. While forms of acute inflammation<\/a> are normal and necessary for healing, inflammation over a long period of time that becomes chronic can be damaging to body tissues and cause disease. One way to prevent chronic inflammation is by consuming anti-inflammatory foods<\/a> found in the Mediterranean diet, which include plants, olive oil, legumes and fish.\n<\/p>\n This recipe is one of my favorite ways to enjoy three delicious anti-inflammatory foods: sweet potatoes, kale and black beans. The recipe begins with cooking the sweet potatoes in the microwave (if you’ve got more time, you can also bake them in the oven<\/a>). While they\u2019re cooking, you prepare the kale, first cleaning it and then cooking it along with a can of black beans. Once everything is cooked, it\u2019s time to assemble the dish. The sweet potatoes are split open, topped with the kale and bean mixture, then drizzled with a simple sauce made with hummus and a bit of water.\u00a0\n<\/p>\n <\/p>\n Stuffed Sweet Potato with Hummus Dressing<\/p>\n <\/a><\/p>\n How to Customize It <\/p>\n For me, this recipe is just the base for a variety of iterations. For example, I love using dried spices and fresh herbs<\/a> in my cooking, so I\u2019ll often add those. If I\u2019m using dried ground spices, I\u2019ll add a bit of extra-virgin olive oil to the saucepan and cook them for a minute or so before adding the kale and beans. I love the addition of chili powder, ground cumin and smoked paprika, but I also enjoy ground turmeric, cloves and cardamom. If I use leaves of dried herbs, like oregano or thyme, I\u2019ll add those at the same time as the kale, because they benefit from a bit of hydration to help release flavor. As for fresh herbs<\/a>, like cilantro and parsley, I\u2019ll finely chop and add them as a garnish.\u00a0\n<\/p>\n The toppings are often something I\u2019ll mix and match, swapping in another leafy green, like spinach for the kale and another type of legume, like chickpeas<\/a>, for the black beans. If I have leftover cooked veggies, I\u2019ll add those and, since I enjoy heat, I almost always add a dash of some kind of hot sauce. Pickled veggies also add the perfect crunchy, zesty bite to finish things, so I\u2019ll often add pickled red onions<\/a>, which I almost always have on hand. For a bit more plant-based protein, I\u2019ll add nuts or seeds. Some of my favorite additions are chopped walnuts and pumpkin seeds. Or if you aren’t trying to keep it vegetarian and want more protein, feel free to add some shredded chicken or chili as a topper<\/a>.\n<\/p>\n One tasting tip I would add is to season the sweet potato before topping it. After splitting the potato open, I like to mash the flesh with the back of a fork and then add a bit of salt and pepper before mixing it together and then topping. This ensures that each bite is full of flavor. If you\u2019re concerned about sodium<\/a>, keep the salt addition small and opt for no-salt-added canned beans (and rinse them before adding them to your potato). Another option is to add some hummus to mix in and use for flavor, but a squeeze of lemon juice is also delicious. Adding a drizzle of prepared pesto or chimichurri is another easy way to add more flavor to the dish. A teaspoon or two are all you need.\n<\/p>\n The Bottom Line <\/p>\n