There are many things I love about living alone, but cooking for one is not always one of them. Most of the time my recipes result in way too much for me to eat, unless I have the same thing every night of the week. And let’s be honest- leftovers are super good the first day and then increasingly monotonous. Especially when you are a foodie like me. Sometimes I just want a roommate to eat the rest of what’s in the fridge- even without asking! First World Problems, I know. Luckily, I have 2 solutions to this serious overflowing-tupperware-in-fridge dilemma. #1: friends and coworkers to bring the leftovers to. #2: creating recipes that can easily be prepared for one (or of course more!)
In this stuffed sweet potato recipe, for instance, you can easily roast just one potato and sauté only the amount of greens/onions you’d like for one. Or what I often do is make a whole bunch of the filling and save that, but only bake one potato at a time. Not only are the portions flexible in this recipe, but so are the fillings and accompaniments. I have made this sweet potato endless ways, and served it as an entire meal, as well as a side for roast chicken (see picture below). You can use any kind of leafy green, replace the onions with shallots, use a different type of bean, add goat cheese or feta, try different herbs, and even stuff a winter squash instead of potato.
This is my favorite version, as well as the healthiest of those I’ve created so far. I call it Cozy Superfoods Unite. The rosemary pairs perfectly with the sweetness of the potato, the roasted chickpeas add a nice crunch, and the balsamic glaze adds a sweet tang that brings it all together with a bite. Not to mention it’s a lovely and ambitiously-nutritious meal to impress your friends with! Bon appétit!
Ingredients (for 4):
- 4 sweet potatoes
- 1 can chickpeas, rinsed and drained
- 1 bunch kale, chopped
- 1 small yellow onion, thinly sliced
- 1 tbsp chopped fresh rosemary
- 1 cup balsamic vinegar
- 2 tbsp brown sugar
- olive oil
- salt & pepper
- Preheat oven to 400 degrees.
- Pierce sweet potato in various places with fork, and bake in oven for about an hour, turning halfway through.
- When potato is almost done, heat 1 tbsp olive oil in large skillet over med-low heat and add onions, rosemary, and salt and pepper. Stir occasionally until softened, about 15-20 minutes.
- Add kale and cover pan, letting the greens wilt. Stir well and cook until wilted, about 5 minutes.
- Meanwhile, heat balsamic vinegar and brown sugar over low heat in small saucepan. Stir frequently until reduced and thickened, about 20 minutes.
- Combine chickpeas with 1 tbsp olive oil, salt, and pepper, and place on baking sheet-
- In last minutes of potato baking, roast chickpeas in oven for 10-15 minutes, stirring once during. (You can also do this quickly right after potato is out of oven- it will stay warm.)
- Place sweet potato on a plate and cut in half, leaving lots of room for stuffing.
- Scoop kale and onion mixture, enough to fill the sweet potato. Add a couple handfuls of chickpeas, and then drizzle with balsamic glaze. (Add cheese, if desired.) Sprinkle with salt and pepper.