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    Home » Recipes » Vegan Recipes

    Loaded Sweet Potatoes with Chipotle Lime Tahini Sauce

    Published: Apr 24, 2014 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    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!

    Stuffed Sweet Potato with Black Beans and Avocado from Christina Cavanaugh

    • Enjoy more of VegKitchen’s sweet potato recipes.

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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