Stuffed Sweet Potato Skins with White Bean and Guacamole. Healthy vegan comfort food at its finest. Simple ingredients for a flavour rich dish you can enjoy as a main meal, or as a side dish.
Turn oven to 400F/200C. Using a fork, poke small holes in the sweet potatoes going all the way round, about 1-inch apart. Line the baking tray with parchment paper, and place the sweet potatoes on top. Bake for 40 minutes, or until cooked through.
Mash the avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop the green onion.
To make the citrus tahini dressing: combine the tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you've reached desired consistency, (I used about 2 tbsp).
Cut the sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with the green onion, and drizzle with citrus tahini dressing.
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Notes
Citrus tahini dressing will keep in fridge for up to one week.Nutritional information is a rough estimate.