Sweet Potatoes Stuffed with Spinach and Beans

Sweet Potatoes Stuffed with Spinach and Beans – Fully Vegan and healthy
Ingredients:

Baked Sweet Potato

• 4 Medium size Sweet Potatoes

this For later use

Spinach and Beans Filling

• 2 Tbps Virgin Olive Oil
• 1 x 500g bag frozen chopped spinach
• 3 Tsp minced store-bought garlic, or fresh if you have
• 1 x 398 ml tin of Navy Beans
• 1 x 398 ml tin of Pinto Beans
• ¼ Tsp ground nutmeg
• Salt and freshly ground black pepper to taste
• ¼ cup finely snipped Mediterranean Sun-dried Tomatoes
• I used scissors to snip it into small pieces, as it’s so much easier to do than to cut with a knife

Tahini Sauce

• ¼ cup Organic Fair Trade Sesame Tahini
• A large pinch of Garlic powder
• As well as a large pinch of Salt
• Warm water – NOT boiling water

Method

Baked Sweet Potato

• Heat the oven to 400F.
• Wash/scrub and pierce the sweet potatoes with a fork several times.
• Take each and wrap it in aluminum foil, place on a foil-lined baking sheet, and bake for 1-1½ hours or until soft.
• Remove, unwrap, and allow to cool in order to handle.
• While you’re baking the sweet potatoes, you need to prepare the filling.

Filling

• In a large frying pan, add and heat 2 Tbsp olive oil over medium heat.
• Cook the garlic by stirring it for 2 minutes until lightly colored.
• Add the spinach (defrosted and excess water removed) and all the beans.
• Spice with nutmeg, salt, and pepper to taste.
• Mix and stir until well heated.

Sesame Tahini Sauce

• In a small glass bowl whisk together tahini, garlic powder, and salt.
• Add warm water bit by bit, stirring until it becomes a pourable sauce.
• Set aside to drizzle over the dish once done.

How to finish off and stuff your Sweet Potatoes

• Cut it open down the middle (lengthwise) and slightly fluff the inside flesh with a fork.
• Divide the filling and cut up sun-dried tomatoes evenly over the sweet potatoes.
• If you have extra, just add it to the size of your plate to be enjoyed on its own.
• Now drizzle with tahini sauce and if desired some additional extra virgin olive oil over the sweet potatoes.

Prepared, tried, and tested Esme Slabs

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