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Stuffed Sweet Potatoes W/garlic Tahini Drizzle
Prep Time: 00:10
Cook Time: 00:60
4 medium sweet potatoes
12 oz tomato puree
handful of sliced mushrooms
1/2 onion, diced
2 large handfuls of spinach
1/2 cup frozen corn
1/2 cup frozen peas
4 cloves of garlic
1 tbsp tahini
3 tbsp water
1/2 juice of lemon
pinch of salt
1Preheat oven to 400F
2Place washed sweet potatoes on a non-stick baking tray and place in the oven for 45 minutes to an hour, until fork tender
3While they are baking, add onions and 1/2 of the minced garlic to a sauce pan with water and sauté until onions are translucent
4Add the mushrooms, spinach, corn, peas and tomato purée and heat until spinach has wilted down
5Prepare the Tahini sauce by adding Tahini, water, lemon juice, salt & remaining minced garlic to a bowl and whisk together; add more water if you want it more runny, and less water for a thicker sauce
6Once potatoes are done, cut in half but not all the way through, and fill with the tomato filling. drizzle the Tahini sauce on top & top with avocado & more garlic if desired!
7Spritz with lime juice to top it off and they're ready to serve!
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