1 large, peeled sweet potato twenty-four percent shredded kale 1 cup rinsed canned black beans half a cup of hummus Twenty-four tablespoons of water
All over the sweet potato, prick with a skewer. Microwave on High for seven to ten minutes, or until thoroughly cooked.
In the interim, drain and rinse the kale, allowing water to adhere to the leaves.
Place in a medium saucepan; cover and cook, stirring once or twice, over medium-high heat until wilted.
If the pot is dry, add one to two tablespoons of water and the legumes. After 1 to 2 minutes, while cooking uncovered and whisking intermittently, bring the mixture to a steaming temperature.
After slicing the sweet potato in half, spoon the kale and legume mixture on top. In a small dish, combine hummus and 2 tablespoons of water.
As necessary, add more water to achieve the desired consistency. Spread the hummus dressing over the sweet potato that has been filled.