Vegan Stuffed Sweet Potatoes with Spinach and White Beans
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Vegan Stuffed Sweet Potatoes with Spinach and White Beans

A healthy baked sweet potato recipe stuffed with spinach and white beans
Course Main Course
Cuisine American
Keyword healthy stuffed sweet potato, stuffed sweet potatoes, vegan baked sweet potato toppings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4
Calories 418
Author Lindsay Moe

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.

Tahini Sauce

  • In a small bowl stir together tahini, garlic powder, and 1/8 teaspoon salt. Add warm water a little bit at a time, stirring in completely, until the desired consistency is reached, and it becomes a pourable sauce.

Stuffed Sweet Potatoes

  • Cut a slit down the middle of the sweet potatoes and use a fork to fluff up the inside. Divide the spinach and bean mixture and sun-dried tomatoes evenly over the sweet potatoes, then drizzle with tahini sauce and additional extra virgin olive oil.

Video

Nutrition

Calories: 418kcal | Carbohydrates: 57g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 223mg | Potassium: 1345mg | Fiber: 12g | Sugar: 8g | Vitamin A: 26815IU | Vitamin C: 12.3mg | Calcium: 216mg | Iron: 5mg