(or Beet Greens, Collard Greens or 2 Kale leaves, chopped)
Greek yogurt, plain, 2% M.F.
(or Fermented Cream Cheese (optional))
Soy sauce, tamari
2 tbsp hulled
Hemp seeds, shelled
2 green onion (stem)
Green onion, scallion, ramp
Wash and scrub sweet potatoes and trim off ends. Prick the potatoes with a fork and place in a microwave safe, glass bowl or baking dish and add water, about ¾ way up the potatoes. Microwave, covered, on high for 10 minutes or until the potatoes are soft and cooked through.
While the potatoes are cooking, melt the coconut oil over medium-high heat and add the greens. Cook, stirring frequently until they are wilted, about 3 minutes. Turn off heat and set aside.
When the sweet potatoes are cooked, slice them in half, open faced on 2 plates. Make a “channel” down the centre of the potato, to hold the filling. Drizzle maple syrup over sweet potatoes. Add hummus and cream cheese/yogurt. Spoon half the greens mixture over each potato and drizzle with tamari. Divide green onions and hemp hearts between the two plates. Serve immediately while warm.
For an added protein bonus, add a couple of scrambled, fried or eggs over easy!