A healthy baked sweet potato recipe stuffed with spinach and white beans
Ingredients
Baked Sweet Potato
4 sweet potatoes
Sweet Potato Toppings
2 tablespoons Carapelli Extra Virgin Olive Oil plus more for finishing the dish
3-4 garlic cloves minced
10 ounces frozen chopped spinach defrosted and excess water removed
14 ounces canned great northern beans rinsed and drained
1/4 teaspoon ground nutmeg
Coarse kosher salt and freshly ground black pepper
1/4 cup sun-dried tomatoes
Tahini Sauce
1/4 cup tahini
1/8 teaspoon garlic powder
1/8 teaspoon salt
Warm water
Instructions
Baked Sweet Potato
Preheat the oven to 400ºF.
Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.
Toppings
While the sweet potatoes are baking, prepare the toppings.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.
Full Reading: https://theliveinkitchen.com/vegan-stuffed-sweet-potatoes-with-spinach-and-white-beans/
Ingredients
Baked Sweet Potato
4 sweet potatoes
Sweet Potato Toppings
2 tablespoons Carapelli Extra Virgin Olive Oil plus more for finishing the dish
3-4 garlic cloves minced
10 ounces frozen chopped spinach defrosted and excess water removed
14 ounces canned great northern beans rinsed and drained
1/4 teaspoon ground nutmeg
Coarse kosher salt and freshly ground black pepper
1/4 cup sun-dried tomatoes
Tahini Sauce
1/4 cup tahini
1/8 teaspoon garlic powder
1/8 teaspoon salt
Warm water
Instructions
Baked Sweet Potato
Preheat the oven to 400ºF.
Pierce the sweet potatoes a few times all over with a fork. Wrap each one tightly in a square of aluminum foil, then place on a foil lined baking sheet and bake for 60 minutes or until the sweet potatoes feel soft when gently squeezed. Remove from the oven, unwrap, and allow to cool enough to handle.
Toppings
While the sweet potatoes are baking, prepare the toppings.
In a large skillet, heat 2 tablespoons olive oil over medium heat. Add the garlic and cook, stirring, for 2 minutes or until a pale blonde color. Add the spinach and beans. Season with nutmeg, salt, and pepper, to taste. Stir until heated through.
Full Reading: https://theliveinkitchen.com/vegan-stuffed-sweet-potatoes-with-spinach-and-white-beans/
