Pomegranate Stuffed Sweet Potatoes
These vibrant vegan sweet potatoes are baked to perfection and generously filled with fragrant fresh herbs and crunchy toasted walnuts. Each potato is then lavished with a creamy, zesty tahini lemon sauce, transforming a simple side into a stunning main dish. Perfect for any meal, these flavorful stuffed sweet potatoes offer a delightful blend of sweetness and savory notes.
Price per Serving
Instructions
- 1
Turn your oven to 400°F (200°C). Prick the potatoes (4 sweet) 5-6 times each with a fork. Place them on a baking sheet and bake for 45 minutes, or until they are soft. Remove them from the oven and set aside to cool slightly.
- 2
While the sweet potatoes are baking, prepare the topping. In a medium-sized bowl, combine the chopped toasted walnuts (0.75 cup), chopped mint (0.5 cup), chopped parsley (0.5 cup), and seeds (1 pomegranate). Drizzle with the olive oil (1 tsp) and toss to combine.
- 3
Whisk the tahini (0.25 cup), juice (1 lemon), finely minced garlic (1 clove), and [sea salt] in a small bowl. Add water (3 tbsp) until it reaches a honey-like consistency.
- 4
When the sweet potatoes are cool enough to handle, cut through the skin in a "t" shape. Gently mash the insides, then pile the herb-walnut mixture on top and drizzle with some tahini lemon sauce.
Nutrition Facts
Per portion
Macronutrients
Micronutrients
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