Mediterranean Stuffed Sweet Potatoes with Tahini Sauce and Cucumber Salad
With flavors borrowed from the Eastern Mediterranean salad, tabbouleh, these stuffed sweet potatoes are perfect for guests, or a simple weeknight meal. They are easy to make ahead and assemble when you're ready. And they're excellently packable lunches for work! They are awesome warm or cold, so no matter how you eat them, they're sure to be a hit!
Servings 6
Calories 359kcal
Ingredients
- 6 Medium Sweet Potatoes
For the Filling
- 2 tablespoon Olive Oil
- ¼ Red Onion chopped
- 1 Clove of Garlic minced
- ½ Red Bell Pepper chopped
- ½ Carrot shredded or chopped
- 1 ½ cups Riced Cauliflower (or finely minced cauliflower)
- 1 ½ cups Chickpeas (or 1 can, drained and rinsed)
- ¾ cup Parsley minced
- ½ cup Spinach minced
- 2 tablespoon Fresh Mint minced
- Juice of ½ Lemon
- Salt and Pepper to taste
For the Tahini Sauce
- ¼ cup Tahini
- ¼ cup Water
- Juice of ½ Lemon
- 1 Clove of Garlic minced
- 1 teaspoon cumin
- Pinch of Cayenne Pepper to taste
- Salt to taste
For Cucumber Salad Topping
- 1 Seedless cucumber quartered lengthwise, and chopped
- 1 Large Tomato chopped
- 2 tablespoon minced Red Onion
- Juice of ½ Lemon
- 2 teaspoon dried Dill
- Salt to taste
Instructions
- Preheat oven to 425 degrees F.
- Scrub the sweet potatoes with a brush and remove and extraneous roots. Place on a baking sheet, and pierce each one a few times with a fork or knife.
- Bake for about 60 minutes, until very soft.
While potatoes bake, make the filling:
- Heat oil in a large skillet. Add onion and garlic, and saute over medium-low heat until soft.
- Add peppers, and continue sauteing until they are soft. If you have chopped the carrots, add them with the peppers.
- Once the peppers are soft, add the riced cauliflower, carrots (if shredded), and chickpeas. Continue sauteing for a few minutes, until the cauliflower softens. Turn off the heat.
- Add the minced parsley, spinach, mint, and lemon juice to the skillet, and stir to combine. Taste, and add salt and pepper if needed.
To make the sauce:
- Combine all ingredients for the Tahini Sauce in a bowl and whisk to combine. Taste and add salt, pepper, or more cayenne if needed.
To make the Cucumber Salad:
- Combine all ingredients for the Cucumber Salad in a large bowl, and toss to combine. Add salt and pepper only if needed.
To assemble:
- Cut each sweet potato along the top lengthwise, cutting about ½ of the way down through, and most of the way across. Delicately pull the two sides apart a little.
- Using a fork, mash some of the sweet potato flesh, and hollow out a little bowl to put filling in.
- Spoon about ¼ cup (or however much you like!) of the filling into each sweet potato. You may have extra filling.
- Drizzle with Tahini Sauce, and top with Cucumber Salad.
- Devour!
Nutrition
Calories: 359kcal | Carbohydrates: 47.6g | Protein: 9.2g | Fat: 11.6g | Saturated Fat: 1.6g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 5.7g | Sodium: 104.7mg | Potassium: 931.4mg | Fiber: 9.8g | Sugar: 10.4g | Vitamin A: 5695.2IU | Vitamin C: 55.5mg | Calcium: 110.9mg | Iron: 3.9mg
