Affordable, wholesome, and easy to prepare, sweet potatoes topped with lemony kale and white beans makes a delicious meal any day of the week; perfect for meal prep.
Preheat oven to 350 degrees. Wash and dry sweet potatoes. Prick the tops a few times with a fork. Place on a baking sheet and bake until soft, about 45 to 60 minutes depending on size.
Preheat a sauté pan over medium heat. Add the oil, if using. Add the shallot and cook for approximately 2 minutes, stirring occasionally. Add the garlic, lemon zest, and salt, and cook for 1 minute. Add the kale, beans, and red pepper flakes and continue to cook, stirring occasionally, 2 to 3 minutes, or until the kale is wilted and deep green. Add the lemon juice. Taste for seasoning and adjust as necessary. Remove from heat.
Allow sweet potatoes to cool slightly. Top each one with the kale and bean mixture and pumpkin seeds. Or if this is meal prep, allow everything to cool. Store the potatoes and bean mixture separately in the refrigerator for up to 4 days.