Loaded Sweet Potatoes with Chipotle Lime Tahini Sauce

Stuffed Sweet Potato with Black Beans and Avocado from Christina Cavanaugh

Loaded with cumin-scented black beans, fresh sprouts, avocado and topped with a chipotle lime tahini sauce, this is a Meatless Monday (or any day) meal that’s packed with flavor and nourishing ingredients. Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition.

Makes: 2 large or 4 smaller servings

2 large sweet potatoes
15-to 16-ounce can black beans, drained and rinsed
Pinch of ground cumin
Sprouts, any variety, as desired
1 medium firm, ripe avocado, peeled and sliced
Cilantro leaves, as desired

Sauce:

¼ cup extra virgin olive oil
¼ cup water
1 clove garlic
2 tablespoons tahini
1 lime, juiced
1 to 2 chipotle peppers in adobo sauce (these are very spicy!)
Sea salt to taste

Wash sweet potatoes and prick with a fork a couple of times, place on a baking dish lined with foil or parchment paper and cook on 400 degrees F for 45 minutes to 1 hour or until tender in the middle.

Once the sweet potatoes are done, place the black beans in a small sauce pan, add cumin and warm over low heat.

Meanwhile, combine for the sauce in a food processor. Blend until well combined.

Construct sweet potatoes by cutting in half, adding a scoop of black beans, avocado slices, sprouts and cilantro. Drizzle with sauce and enjoy!