Ingredients

The following ingredients have 4 Servings
  • 2 sweet potatoes
  • ½ cup cooked black beans
  • 1/4 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)
  • 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

Instruction

  • Preheat oven to 400°F. Pierce potatoes with a fork several times and bake for about one hour or until tender.
  • While potatoes are baking, blend together the zesty tahini dressing in a blender. 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 the sweet potatoes open, mash each side with a fork and sprinkle on a little sea salt and pepper to season.
  • 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.