Veggie stuffed sweet potatoes make the perfect hearty, veg-friendly meal. Enhance the flavor with a drizzle (or more!) of my simple-but-amazing creamy tahini sauce!
Anyone else a fan of sweet and savory? I love honey roasted nuts in salads, or a sweet balsamic drizzle on caprese, or pineapple on pizza (YEAH, I said it.). This dish combines the sweetness of the potato with a savory, nutty tahini sauce, topped with delicious sautéed veggies.
Sweet potatoes are a great source of Vitamin A. In fact, one medium sweet potato will provide more than 300% of your daily need for Vitamin A! Vitamin A is important for eye health and cell growth. Vitamin A is a fat soluble vitamin, meaning your body needs fat consumed with Vitamin A-containing foods in order to absorb it. So don’t skip out on the olive oil or tahini sauce!
Tahini is a paste made from sesame seeds. Tahini comes from Middle Eastern cuisine, which you may recognize from it’s role in hummus or baba ganoush. It can give sauces and dressings a nutty, creamy boost. I think of it as peanut butter, but made with sesame seeds.
I’ve found the air fryer makes the BEST sweet potatoes. The skin gets nice and crisp, while the inside of the potato melts into creamy goodness. The sweet potatoes can be cooked in a conventional oven, but will take a little bit longer. I prefer my sweet potatoes
I topped my potatoes with crispy chickpeas (recipe coming soon!). Feel free to top with any savory, crunchy toppings, like roasted nuts and seeds. If you’re looking for additional protein, you can easily add sausage, rotisserie chicken, tempeh, or any protein you’d like. Whether you’ve tried tahini before or not, let me know what you think of it in this sweet potato recipe!
Veggie Stuffed Sweet Potatoes with Tahini Drizzle
- 2 whole sweet potatoes
- 3 tbsp olive oil
- 4 cups raw spinach, or 2 cups frozen spinach
- 1/4 medium white onion, sliced
- 1 bell pepper, sliced
- 1/4 cup tahini
- 1 clove garlic, minced
- 2 tbsp coarse grain mustard
- 3 tsp honey, or maple syrup if vegan
- 1 tsp soy sauce
- 1-3 tbsp water
- 1/4 cup roasted crispy chickpeas, or any roasted nut/seed
Preheat oven or air fryer to 400 degrees. Poke sweet potatoes 10-15 times each with knife or fork, rotating poking to allow for even cooking. Rub each sweet potato with 1 tbsp olive oil.
Bake sweet potatoes in air fryer for 40 minutes or in oven for 1 hour or until fork tender.
While potatoes are cooking, heat remaining 1 tbsp olive oil over medium-low heat and sauté spinach, onion, and bell pepper until cooked, about 10 minutes.
Whisk together tahini, garlic, mustard, honey, and soy sauce. Gradually add water until desired consistency is achieved.
Halve sweet potatoes and top with sautéed veggies and drizzle with tahini sauce. Top with crispy chickpeas (recipe coming soon!) or your favorite roasted nut or seed.