Stuffed Sweet Potato with White Bean and Guacamole
Stuffed Sweet Potato with White Bean and Guacamole. Healthy vegan comfort food at its finest. Simple ingredients for a flavour rich dish you can enjoy as a main meal, or as a side dish.
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Servings: 6 servings
Ingredients
- 4 sweet potatoes - 275g each
- 2 avocados - 175g each
- 1/2 lemon - juiced
- pinch sea salt
- 2 green onions
- 2 cups white beans
- Signature Citrus Tahini Dressing
- 2 Tbsp tahini
- 1/2 lemon - juiced
- pinch sea salt
- water - to thin (I used about 2 Tbsp)
Instructions
- 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.
- Mash avocado in a bowl with lemon juice and a pinch of sea salt.
- Finely chop green onion.
- 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).
- Cut sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with green onion, and drizzle with citrus tahini dressing.
Notes
- Citrus tahini dressing will keep in fridge for up to one week.
- Find even more of Hannah's delicious recipes on TwoSpoons.ca
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