Tired of plain salads and steamed veggies? Try this stuffed sweet potato instead. Filled with sautéed greens, topped with sliced avocado, and drizzled with a tahini-turmeric dressing, it's a totally satisfying plant-based main or side.
Stuffed Sweet Potatoes
Yield: 1 serving
Active Time: 15 minutes
Total Time: 1 hour
For the sweet potato: 1 sweet potato 1/2 tablespoon coconut oil 1/2 teaspoon Himalayan salt 1 cup baby spinach 1 cup kale, de-ribbed 1/2 avocado, sliced Pinch cayenne 1 green onion, sliced Small handful cilantro, chopped
Cook the potato and stuffing
Preheat oven to 350 degrees.
Wash sweet potato well, then, using a fork, poke holes all around to release steam. Wrap in aluminum foil, then roast on a baking sheet until tender, about 40 minutes.
When almost ready, heat coconut oil and salt in a skillet over medium-high heat and stir in baby spinach and kale. Sauté until just wilted (greens should retain their bright color), then remove from heat.
Make the dressing
In small bowl, whisk together all of the ingredients. Thin with a bit of filtered water if necessary.
Assemble the dish
Cut sweet potato in half lengthwise and top with sautéed greens and sliced avocado. Sprinkle with cayenne, garnish with green onions and cilantro, and drizzle with dressing.
Few tools are as important in the kitchen as a good knife. Without one, chopping, slicing, and julienning ingredients would be virtually impossible. Equally important is keeping your knife sharp—use a dull blade and you’ll end up with nothing but bruised herbs and mangled meat on your cutting boa...