Southwest Stuffed Sweet Potatoes

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A post shared by Hannah Sunderani | TWO SPOONS (@twospoons.ca)

Southwest Stuffed Sweet Potatoes

on

Thank you very much, Two Spoons for sharing this delicious recipe! This healthy and delectable, protein-packed, vegetarian recipe is flavorful, with just the right amount of spice.

Ingredients Needed:

  • 4 sweet potatoes
  • 1 tbsp. neutral oil (optional)
  • 2 avocados
  • 1/2 lemon, juiced
  • pinch sea salt
  • 2 green onions
  • 2 cups white beans
 Tahini Dressing
  • 2 tbsp. tahini
  • 1/2 lemon, juiced
  • pinch sea salt
  • water, to thin (I used about 2 tbsp.)

Instructions:

  1. Turn oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and place sweet potatoes on top. Bake for 40 minutes, or until cooked through.
  2. Mash avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop green onion.
  3. To make the citrus tahini dressing: combine tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you’ve reached desired consistency, (I used about 2 tbsp).
  4. Cut sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with green onion, and drizzle with citrus tahini dressing.

Related Article: Sumptuous Vegan Potato Omelette

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