Twice Baked Sweet Potatoes

From Eat Our Feelings

00:30
00:40
01:10

Ingredients

  • For Sweet Potatoes:

  • 3 medium-large sweet potatoes
  • 1-2 cups, chopped kale
  • 1 yellow onion, small dice
  • 2 cloves of garlic, minced
  • 1 cup cooked adzuki beans (or other canned/cooked bean of choice)
  • 1/3 cup, sunflower seeds
  • 1/3 cup, raisons
  • approximately 1 tbsp coconut oil
  • salt, to taste

  • For Pickled Cabbage:

  • 1/2 head of purple cabbage, sliced into thin strips
  • 2 cups, apple cider vinegar
  • 1 cup, water
  • 1/3 cup salt
  • 1 cinnamon stick
  • 2 tsp, coriander seeds

  • For Tahini Sauce:

  • 1/4 cup, tahini
  • 2 tsp of tamari or soy sauce
  • juice of 1 lime
  • 1 pinch, cayenne
  • 1-2 tbsp chopped or minced cilantro
  • water, to thin sauce to desired consistency (about 2 tablespoons)

Directions

  1. For Sweet Potatoes:
  2. 1. Preheat oven to 400. On a baking sheet, bake the sweet potatoes, whole, for about 30 minutes, or until soft enough to easily pierce the flesh with a fork. Cut potatoes in half, length-wise, and let cool slightly.
  3. 2. Over medium heat, sautee onions in coconut oil with a sprinkle of salt. When they are translucent, add garlic, stirring, then kale. Cook for a minute or two, stirring frequently, until kale is just softened, but not browned. Set aside in bowl.
  4. 3. Using a spoon, scoop the flesh of the potatoes, leaving enough for the skin to hold it's adorable boat-shape (you don't want limp, floppy, boats). Put the scooped flesh into the bowl with the kale. To that mixture, add sunflower seeds and raisons. Mix thoroughly, and add salt to taste.
  5. 4. Refill the sweet potato skins with the kale mixture. Bake for another 20 minutes, or until lightly golden. Top with beans, tahini sauce, and pickled cabbage.
  6. For Pickled Cabbage:
  7. 1. Place thinly sliced cabbage in a heat-safe bowl.
  8. 2. In small pot, combine vinegar, water, salt, cinnamon, and coriander, and bring to a boil. Pour over cabbage. Let sit until room temperature, and store in fridge.
  9. For Tahini Sauce:
  10. 1. Combine all ingredients, and whisk together.
  11. 2. Drizzle over sweet potatoes (or other things. good on other things, too)
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