Hi everyone!
How stoked are you when a healthy Plant-Based meal is even MORE delicious than some of your favorite not-so-healthy foods? Answer – TOTALLY stoked!!
We’ve been having so much fun going Whole Food Plant-Based this year – no joke. I mean, aside from feeling REALLY good, dropping a couple lbs (I’m definitely not mad about that) AND knowing how much good we’re doing for our insides…. the meals we’ve been whipping up are FREAKING GOOD!
Maple-Tahini Sweet Potato
This Maple-Tahini Sweet Potato meal is the epitome of warm, cozy comfort food – except healthy and Plant-Based. We baked a fiber-rich sweet potato, sliced it length-wise, then spooned a mixture of wild-rice, onion, mushroom, black beans and dried cherries into the middle.
We finished it with a drizzle of Maple-Tahini Sauce, made with (you guessed it….) no-sugar maple syrup, tahini, balsamic vinegar & cinnamon. Sprinkle a few pumpkin seeds (protein, omega-3, omega-6) on top for crunch and depth of flav-ahhh.
MAKE AHEAD
Who wants to cook from scratch every freaking day? NOT me! My M.O. is cook once – have it for 2 or 3 meals. We don’t mind having the same thing 2, maybe 3 nights in a row IF we really like it. And we LIKE!
- Bake all 4 Sweet Potatoes at the same time. Store in fridge then reheat when ready to eat.
- OR you can par-bake them (bake half-way). Store, then bake the rest of the way when ready to eat if you don’t like the idea of reheating.
- This recipe makes enough Wild Rice & Maple Tahini for several servings, so store both in airtight containers and just assemble.
This recipe makes a couple nights of dinner. I use the extra time to chill on the countertop with an empty Starbucks cup.
Maple-Tahini Sweet Potato | PLANT-BASED
Ingredients
- 4 sweet potatoes
- 1/2 cup, wild rice prepared according to bag instructions
- 1/2 yellow onion, diced
- 1 cup mushrooms, sliced
- 1/2 cup dried cherries, no sugar added
- 1/2 cup canned black beans, drained and rinsed
- 1 tsp olive oil
- 2 TB pumpkin seeds, unsalted
Maple-Tahini Sauce
- 1/4 cup tahini
- 1-2 TB no-sugar maple syrup
- 1/2 tsp cinnamon, ground
- add water 1 tsp at a time, until it’s a drizzly consistency
Instructions
- Heat oven to 425-degrees. Poke holes in the sweet potatoes, place on a baking sheet and bake for about 50-minutes to 1-hour, or until they’re fork tender.
Rice Mixture
- Heat a non-stick frying pan over medium heat, add 1 tsp olive oil.
- Saute onions & mushrooms until onions are translucent and mushrooms tender.
- About 3-minutes. Add-in beans, rice and dried cherries, mixing through to warm.
- Remove from heat & set aside.
Maple-Tahini Sauce
- In a small bowl, whisk together all tahini ingredients. It will be very thick.
- Add water, a little at a time and whisk until it’s a drizzly consistency.
Assemble
- Split the sweet potato lengthwise, down the middle and pull apart slightly.
- Spoon a bit of the rice mixture into the slit, drizzle a bit of the Maple-Tahini over the top.
- Sprinkle a teaspoon or so of pumpkin seeds on top.
- Enjoy your healthy plant-based dinner!
