Over the next few days, I’ll be sharing my favorite anti-inflammatory comfort foods with you. Today, I’m sharing a recipe for stuffed sweet potatoes with avocado-tahini cream. Follow me and save the recipe. You’ll need (for 2 servings):
– 2 medium sweet potatoes
– 1 jar of chickpeas
– Cherry tomatoes
– 1 red onion
– 1 clove of garlic
– Parsley
– 1 handful of spinach
– Spices: paprika, oregano, thyme, salt, chili flakes
– Olive oil
For the dressing:
– 4 tbsp plant
-based yogurt
– 1/2 avocado
– 1 tbsp tahini
– 1 handful of parsley
– 1 clove of garlic
– Juice of 1/2 lemon
– Salt Instructions:
1️⃣ Wash the sweet potatoes, rub them with olive oil, and prick them with a fork.
2️⃣ In a baking dish, combine the chickpeas, cherry tomatoes, spices, garlic, and olive oil.
3️⃣ Bake at 180°C (350°F) – the filling for about 40 minutes and the sweet potatoes for about 1 hour, until everything is soft.
4️⃣ Add chopped parsley and finely diced red onion to the baked vegetables and mix well.
5️⃣ Blend all the sauce ingredients until smooth and creamy.
6️⃣ Cut open the baked sweet potatoes, lightly mash the insides with a fork, fill with the filling, and top with avocado-tahini cream.
#glutenfree #vegan