Black Bean Stuffed Sweet Potatoes
These stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They're easy to whip up and make for a nutritious vegetarian weeknight meal.
Servings: 2 potatoes
- 2 sweet potatoes
- ½ cup cooked black beans
- 1/4 cup onion chopped
- ½ cup yellow or red bell pepper chopped
- ½ cup mushrooms sliced
- 5 ounces baby spinach
- 10 cherry tomatoes
- ½ avocado sliced
- 2 spring onions green part only, chopped
- fresh cilantro to taste
- sriracha or hot sauce to taste
Zesty Tahini Dressing
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar or water
- 2 Tablespoons lemon juice
- 2 Tablespoons Bragg's liquid aminos (tamari or soy sauce would work too)
- 4 Tablespoons nutritional yeast
- 1 clove garlic
Preheat oven to 400°F. Pierce potatoes with a fork several times and bake for about one hour or until tender.
While potatoes are baking, blend together the zesty tahini dressing in a blender. Set aside.
Sauté onion, mushrooms and peppers in a skillet until soft, about 3 minutes or so. Add in spinach and cook until just wilted. Remove from heat.
Remove potatoes from oven, cut the sweet potatoes open, mash each side with a fork and sprinkle on a little sea salt and pepper to season.
Start with the sautéed onion and spinach mixture, then add black beans, tomatoes, avocado, spring onion and cilantro. Drizzle desired amount of zesty tahini dressing over each potato. Serve immediately.
Serving: 1potato | Calories: 476kcal | Carbohydrates: 80g | Protein: 26g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Sodium: 967mg | Fiber: 20g | Sugar: 13g