Ingredients

• chili (I use my leftover pumpkin chili)
• small to medium sized sweet potato, washed and patted dry
• lemony tahini dressing, vegan cashew tzatziki, or dairy-free sour cream
• green onions, sliced
• curly leaf kale, torn from stems into bite-sized pieces and washed
• salt
• garlic powder

Method

1. Preheat oven to 400°F. Prick washed and dried sweet potatoes a few times (carefully) with a fork. Place in the oven for 50-60 minutes, until the thickest part is fork tender – this will depend on size and how in season they are.
2. While potatoes are baking, prepare topping (lemony tahini dressing, vegan cashew tzatziki, or OhSheGlows sour cream), place chili in a pot or microwave safe bowl to reheat, and slice green onions.
3. Place still wet kale into a frying pan with a lid. Heat over medium to medium-high heat until vibrant in colour. Mix in a pinch of salt and a pinch of garlic powder (per serving) and replace lid. Cook for 2 more minutes or until tender.
4. Once sweet potatoes are done cooking, slice from tip to tip to open. Mash the insides with a fork and season if desired. Top with kale, heated chili, creamy topping of choice, and green onions.

Notes:

1. Chives or minced onions are a great substitute for green onions… as always, use the flavours that you prefer and have on hand!
2. If you do not want tender kale, you can also make chili kale chips for added texture. Since topping the chips with chili would also take away their crunch, I recommend serving them on the side if you choose this route.
3. I tend towards not seasoning the sweet potatoes as they are already very flavourful and all of the toppings are well seasoned.