Mexicali Stuffed Sweet Potatoes

Mexicali Stuffed Sweet Potatoes

Danielle Schroeder - “These potatoes are no side dish – they’re filling enough to be the entire meal. Ever since I made the choice to go veggie, this recipe has been a staple in our household. A well-balanced meal that is both vegetarian and vegan-friendly, it always pleases even my most skeptical of dinner guests (including my best friend who grew up on a cattle farm, and that is a hard sell!). The tangy tahini dressing adds a tremendous flavor.” Danielle hails from Ontario, Canada. When she’s not number-crunching as a financial analyst for the Financial Reporting Authority, she spends her free time scuba diving.SERVES 2

  • 2 sweet potatoes
  • ½ cup cooked black beans
  • ¼ 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 1 hour or until tender.

While potatoes are baking, blend together the zesty tahini dressing. 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 open, mash each side with a fork and sprinkle on a little sea salt and pepper to season.

Load on the toppings: 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.