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Plant-Based Lunch: Green Goddess Stuffed Sweet Potato

Written by Caroline DiNicola Fawley
Plant-Based Lunch: Green Goddess Stuffed Sweet Potato

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

  1. Preheat oven to 350
  2. Microwave or bake sweet potatoes until soft, then slice in half the long way
  3. Heat the beans (with the liquid from the can) on the stovetop until the constancy becomes thick and starchy
  4. Stir into the cooked beans 1 TBSP of lemon juice, ½ TBSP of turmeric, and black pepper
  5. Blend together dressing ingredients until smooth
  6. Scoop out ¼ of the sweet potato from each half, leaving a gouge to stuff the skins with filling
  7. Mix the sweet potato that has been scooped out with the bean mixture, the sliced cherry tomatoes, and a few TBSP of the dressing
  8. Stuff bean mixture into sweet potato halves, and bake on 350 for 15 minutes
  9. 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
  10. Enjoy!

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