• 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!