鹰嘴豆泥酿红薯Stuffed Sweet Potato with Hummus Dressing

甜薯用叉子戳插，放入微波炉加热至煮熟，约7至10分钟。Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes.

洗净羽衣甘蓝并沥干水份，叶子上的水份不必沥干。把羽衣甘蓝放入锅中，盖上锅盖用中火煮，过程中搅拌一到两次直至变干。加入黑豆，如果锅干，可以加一汤匙或两汤匙水继续煮，不时搅拌1至2分钟直到熟透。Meanwhile, wash kale and drain, allowing water to cling to the leaves. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes.

红薯表皮对半剖开，铺上羽衣甘蓝与黑豆。将鹰嘴豆泥与2汤匙水混合，根据喜好的浓稠度调整水量，最后淋在甜薯上。Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2tbsp water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato.