Vegan Stuffed Sweet Potatoes

Vegan Stuffed Sweet Potatoes - A healthy dinner idea loaded with beans, veggies, and drizzled in rich olive oil and tahini sauce! 

Baked Sweet Potato
4 sweet potatoes
Sweet Potato Toppings
2 tablespoons Carapelli Extra Virgin Olive Oil plus more for finishing the dish
3-4 garlic cloves minced
10 ounces frozen chopped spinach defrosted and excess water removed
14 ounces canned great northern beans rinsed and drained
1/4 teaspoon ground nutmeg
Coarse kosher salt and freshly ground black pepper
1/4 cup sun-dried tomatoes
Tahini Sauce
1/4 cup tahini
1/8 teaspoon garlic powder
1/8 teaspoon salt
Warm water

Baked Sweet Potato
Preheat the oven to 400ºF.
Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.
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