Super Stuffed Sweet Potatoes
4 small sweet potatoes, washed and scrubbed well
1 can black beans, drained and rinsed
1 tsp. smoked paprika
1 tsp. cumin
1/2 tsp. cinnamon
1 bunch of swiss or rainbow chard, leaves and stems chopped
1 ripe avocado, diced
salt and black pepper to taste
Cilantro for topping (optional)
dollop of sour cream/coconut yogurt for topping (optional)
red wine vinegar (optional)
hot sauce (optional)
Miso Tahini Drizzle:
1/2 cup tahini
2 tbsp white miso paste
1 tsp maple syrup
2 tsp. sriracha
1 tsp. vinegar (rice or apple cider)
1/4 cup lime juice, fresh squeezed
2 TBS water or more to thin to desired consistency
Using a fork, poke a few holes in the sweet potatoes, wrap in parchment or aluminum foil and roast on a sheet pan at 400 degrees until very soft. About 30 minutes. Unwrap and set aside to cool enough to handle.
To prepare the sauce, whisk all of the ingredients together in a small bowl. Taste and adjust seasoning if needed. Place in the refrigerator until ready to use. This makes a lot of sauce but trust us, you will want to put it on everything.
While the sweet potatoes are cooking, prepare the beans and the chard. In a small sauce pan, add the beans, cumin, smoked paprika, cinnamon, salt and pepper and simmer on low heat to warm. You can add a splash of water or vegetable broth if needed. Keep on low heat until you are ready to assemble.
For the chard, quickly sauté right before you assemble for about 3-5 minutes to retain the bright green color. Salt and pepper to taste. Add a splash of red wine vinegar to the chard to brighten them up after cooking.
Assemble the sweet potatoes! Take each potato and make an incision in the top and pop open so they are easy to stuff. Fill each potato with about 1/4 cup of black beans and a hearty portion of sauteed chard. Finish them off with diced avocado, a generous drizzle of the tahini sauce and chopped cilantro or parsley if desired.