sweet potato boat with creamy tahini dressing.

Potatoes really don’t get enough credit. Hash browns, home fries, chips, french fries, baked, steamed, fried, and then they even went SWEET. Dessert potatoes anyone?

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No matter what time of year, I cannot get enough sweet potatoes. When I first was transitioning into my vegan lifestyle I found myself eating lots of just plain roasted potatoes, and I suppose there’s nothing wrong with that! These starchy veggies are loaded with fiber, vitamin A and C, calcium, iron, and a few others.

Basically, they’re a nutritional powerhouse. But I was looking for ways to get even more!

It was as easy as pulling ingredients that are always stocked in my pantry and loading ’em up. This specific potato boat is filled with

black beans,

purple cabbage,

avocado,

and hemp seeds.

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And to bring in even more flavor, I made my favorite tahini dressing. This is my favorite to use for potatoes but is also delicious on green salads– and now that I think about it… probably pasta salad. Looks like I’m heading back to my “test kitchen” after this post.

Tahini is basically sesame seed butter. It’s found mainly in eastern mediterranean and middle eastern cuisine! You may recognize it as being a major component in hummus. Tahini is rich in minerals such as phosphorus, magnesium, potassium, and iron. And let’s not forget, it’s one of the best sources of calcium you can find–remind me again why we need to drink cow’s milk for strong bones?

As I say in practically every recipe post, get creative! If you would like an extra sweet treat, load your potato boat with banana, almond butter, nuts, and top with cinnamon–step aside oatmeal!

PRO TIP: when shopping always make sure you are reading labels! One, to make sure the product is vegan. Two, to make sure there are no yucky additives, basically don’t buy things with ingredients you can’t pronounce. As you can see here on my tahini jar, there is one ingredient. Sesame seeds!

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Let’s get Cookin’!

Sweet Potato Boat

1 large sweet potato or yam

1 C black beans, drained and rinsed, or cooked from dry

1/4 C purple cabbage, chopped

1 Tbls hemp seeds

1/4 avocado

1 1/2 Tbsp organic tahini

juice of 2 lemons

2 garlic cloves

2 tsp soy sauce, or tamari for a gluten-free option

1 tsp dijon mustard

1 tsp grainy mustard, optional

1 1/2 Tbsp nutritional yeast

salt and pepper to taste

  1. Roast your sweet potato for about 1 hour, or until squishy, at 425 degrees.
  2. Top with beans, cabbage, avocado, and hemp seeds.
  3. For the dressing, put all ingredients into a blender. Blend and stream in about a 1/4 C of water to make it a pourable consistency, scrape down the sides, and blend once more.
    1. If you don’t have a blender this can be mixed by hand as well! Just swap the garlic cloves for granulated garlic.
  4. Pour the dressing over your potato and dig in! Keep left over dressing in the refrigerator and use for salads or moreeeee potatoes!

Make sure it’s always made with love!

Hanna

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