joyoushealth.comAvocado Black Bean Stuffed Sweet Potato
Mains & SidesDairy Freegluten-freeKid FriendlyVeganVegetarian
This totally plant-based stuffed sweet potato is a complete meal because you've got protein, good fat and tons of fibre. It is fulfilling and delicious.
Ingredients
- 2 sweet potatoes peel on, preferably organic
- 1 avocado cubed
- 3 tbsp frozen peas thawed
- 3 tbsp frozen corn thawed
- 1/4 cup cooked black beans
- Juice from 1 lemon
Dressing
- 3 tbsp tahini paste sesame seed paste
- 2 tbsp extra-virgin olive oil
- 4-5 tbsp water to desired consistency
- Pinch sea salt
- Garnish with chopped fresh cilantro or parsley
Instructions
- Preheat oven to 400F. Line a sheet pan with parchment paper.
- Using a fork, poke multiple holes into each sweet potato. Place sweet potatoes on to sheet pan. Bake for approximately 1 hour or until sweet potatoes are soft.
- Meanwhile, in a small bowl, add cubed avocado, thawed peas, corn and black beans. Squirt with some lemon and mix together. Set aside until potato is ready to be stuffed.
- To make the dressing, combine tahini, extra-virgin olive oil, sea salt and lemon to a bowl and whisk. Add desired water as needed.
- Remove sweet potatoes from oven and carefully cut a slice in the top of each potato lengthwise. Using your hands, (you might need to let it cool slightly) squeeze the outside of the potato and create a little pocket for the mixture.
- Spoon avocado black bean mixture into pocket of sweet potato, evenly divided. Top with cilantro or parsley. Enjoy right away!
Find this recipe and more at https://www.joyoushealth.com/27497-blog-stuffed-sweet-potato-three-ways/