Smoky Beet Stuffed Sweet Potatoes with Spiced Tahini Lime Sauce
What to do
Preheat the oven to 190°c and line a baking tray with parchment. Coat the sweet potato halves with the cooking oil spray and season on both sides. Place them flesh down on the tray and bake for 25 to 30 minutes until tender.
Meanwhile, make the tahini sauce by stirring all the ingredients together, adding the water 1 tbsp at a time to adjust consistency and set aside.
To serve, heat the beans in a saucepan and season with salt and pepper. Place the baked sweet potatoes on plates or one large platter. Top with the tahini sauce, black beans, smoky beets, avocado, tomatoes, spring onions, chillies, and coriander. Sprinkle over crumbled cheese, squeeze with lime, and enjoy!
What you’ll Need
Ingredients
1 (180g) pack Love Beets Smoky Shredded Beets
3 medium sweet potatoes, cut in half lengthways
Cooking oil spray, for greasing
1 (425g) can black beans, rinsed and drained
1 tomato, diced
2 spring onions, sliced
2 ripe avocados, diced
1 jalapeño or chilli, sliced
Handful fresh coriander leaves
100g Feta cheese, crumbled
1 lime, cut into wedges for serving
Salt and pepper to season
Spiced Tahini Lime Sauce
120g smooth tahini
120ml fresh lime juice
2 tbsp extra-virgin olive oil
1 tbsp maple syrup or honey
½ tsp sea salt
¼ tsp cinnamon
¼ tsp cumin
1-2 tbsp water
