This Green Goddess Stuffed Sweet Potato is one of the healthiest meals on the planet. Not only is this nutrient-dense sweet potato packed with leafy greens, but it’s seasoned with turmeric and black pepper which in combination work as a high powered antioxidant. Being full of minerals, vitamin C, beta carotene and fiber, this plant-based recipe will help your body to work hard, heal itself, and stay strong!
Category: Main Dish
Suitable for: Plant-Based, Vegan, Vegetarian
Prep Time: 25 minutes
Cook Time: 15 minutes
Yields: 4
Cooking Method: Oven
Ingredients
Stuffing:
1 can of Cannellini beans, in liquid
1 cup of sliced cherry tomatoes
1 TBSP lemon juice
1/2 TBSP turmeric
1 pinch of black pepper
Dressing:
1/4 cup of water
3 TBSP of tahini
2 TBSP of apple cider vinegar
1 TBSP of agave
1 clove of garlic
1 small pinch of sea salt
1/2 a lemon, juiced
1/2 cup of fresh parsley
1/2 cup of arugula
Topping:
1 handful of arugula
ground black pepper
Instructions
- Preheat oven to 350
- Microwave or bake sweet potatoes until soft, then slice in half the long way
- Heat the beans (with the liquid from the can) on the stovetop until the constancy becomes thick and starchy
- Stir into the cooked beans 1 TBSP of lemon juice, ½ TBSP of turmeric, and black pepper
- Blend together dressing ingredients until smooth
- Scoop out ¼ of the sweet potato from each half, leaving a gouge to stuff the skins with filling
- Mix the sweet potato that has been scooped out with the bean mixture, the sliced cherry tomatoes, and a few TBSP of the dressing
- Stuff bean mixture into sweet potato halves, and bake on 350 for 15 minutes
- Once baked, top with a handful of fresh arugula per half-potato, sprinkle with ground black pepper, and drizzle with the remaining green goddess dressing
- Enjoy!
