Stuffed Sweet Potato with White Bean and Guacamole
Healthy, Vegetarian, Weeknight
Ingredients
4 sweet potatoes (275g each)
2 avocados (175g each)
1 lemon, juiced
pinch salt
2 green onions
2 cups white beans
Signature Citrus Tahini Dressing
2 tbsp tahini
1 lemon, juiced
pinch sea salt
water, to thin (I used about 1 tbsp)
Directions
Turn oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and place sweet potatoes on top. Bake for 40 minutes, or until cooked through.
Mash avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop green onion.
To make the citrus tahini dressing: combine tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you've reached desired consistency, (I used about 1 tbsp).
Cut sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with green onion, and drizzle with citrus tahini dressing.
Notes
Citrus tahini dressing will keep in fridge for up to one week.
Nutrition
Calories: 368kcal | Carbohydrates: 59g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 251mg | Potassium: 1259mg | Fiber: 14g | Sugar: 9g