Maple-Tahini Sweet Potato | PLANT-BASED

Mains |

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!

  1. Bake all 4 Sweet Potatoes at the same time. Store in fridge then reheat when ready to eat.
  2. 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.
  3. 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

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Prep Time 40 minutes
Baking time 1 hour
Course Main Course, Side Dish
Cuisine Plant-Based, Vegetarian
Servings 4

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!

Notes

Enjoy your healthy plant-based dinner!
Tried this recipe?Let us know how it was!

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