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Rainbow Loaded Sweet Potatoes BigOven - Save recipe or add to grocery list Yum
Loaded Sweet Potatoes are a quick and easy meal, packed with fiber, protein and a rainbow of antioxidants. No oil or sugar required--the savory tahini sauce is zesty and rich. Mix and match preferred vegetables. Use whatever you have!
Prep Time 10 minutes
Cook Time 45 minutes
Servings
potatoes
Ingredients
In the oven . . .
Tahini Sauce
In the skillet . . .
Prep Time 10 minutes
Cook Time 45 minutes
Servings
potatoes
Ingredients
In the oven . . .
Tahini Sauce
In the skillet . . .
Instructions
  1. Preheat oven to 375 degrees. Wash sweet potatoes and puncture with a fork to allow steam to escape. Place on a baking sheet. Bake for ~45 minutes. Check for doneness with a knife.
  2. Whisk all tahini sauce ingredients in a small bowl or measuring cup. Set aside.
  3. Add garlic, red cabbage and onion to skillet. Sauté for 3-4 minutes. Splash with water to avoid sticking. Add garbanzo beans and bell pepper. Spritz veggies with lime juice and sprinkle with paprika. Cook until desired tenderness is reached.
  4. Remove from heat. Toss in cilantro and green onion. Salt and pepper to taste.
  5. Remove sweet potatoes from oven. Slice longways. Scoop about half of the flesh from the skin. Add the extra potato to the veggie skillet. Chop and stir into the mix.
  6. Load the potato skins with the veggie mix. Drizzle the tahini sauce over the top. Serve warm.
Recipe Notes

Any desired vegetables can work in this recipe. Use what you have and adjust cooking time accordingly (Vegetables should soften, but still maintain a crunch and bright color.) Add greens (kale, spinach, arugula) cruciferous (broccoli, cauliflower, bok choy), zucchini, mushrooms, chili peppers, etc. Aim for a rainbow!

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