Ingredients
Units
Scale
- 4 sweet potatoes
- 1 cup of tightly packed kale
- 1/2 lime, juice
- 1/2 cup of dried cranberries
- 1/2 can of kidney beans
- 1/4 cup of walnuts
- 1 cup of soy or almond yogurt
- 1 tbsp tahini
- 1/2 grapefruit, juice + zest
- 1 clove of garlic
- salt, pepper
Instructions
- Preheat oven to 180°C.
- Wash sweet potatoes, place them on a baking tray and use a fork to pierce a few holes into potatoes. Roast them for about 45 minutes or until fork-tender.
- In a bowl mix together soy yogurt, tahini, grapefruit juice and zest, crushed garlic, salt and pepper.
- Prepare your toppings. Remove kale stems then tear into small pieces. Add leaves to a bowl with juice of lime and a pinch of salt and massage them together for 2-3 minutes. Rinse and drain beans, toast walnuts and chop them into small pieces.
- Slice open sweet potatoes and stuff them with soy yogurt mixture, cranberries, kale, beans and walnuts. Enjoy!
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Main
- Cuisine: Vegan