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Indian Stuffed Sweet Potato

August 30, 2016

Indian Stuffed Sweet Potato


Serves 2

2 medium sweet potatoes

1 cup chopped cauliflower

1/2 cup chopped onion

1 cup cooked garbanzo beans

1/2 cup chopped tomato


2 tbs Shirley Bar Living Ethiopian Tahini

1 clove garlic

1 tbs dried cilantro 

1 tsp curry powder

1/2 tsp ground coriander 

1/2 tsp sea salt

1/4 tsp ground ginger

1/4 tsp cumin

Pinch of cayenne pepper

Extra tahini for garnish

Place sweet potatoes into a covered casserole dish with a few tablespoons of water. Bake in a preheated oven at 375 degrees F. for about 30 minutes or until soft. While potatoes are baking, steam (or water sauté) the cauliflower and onions until soft. Remove from heat and set aside until ready to use. Remove potatoes and let sit for 5 minutes to cool. Slice the sweet potatoes in half lengthwise. Scoop some of the cooked sweet potato out, leaving about 1/4 inch layer of potato in the skin. Place the potato mixture into a blender along with the last nine ingredients. Blend until smooth. Pour mixture into a medium-sized bowl and add the beans, tomato, cooked cauliflower and onion. Mix well to combine. Scoop a generous amount of mixture into each sweet potato skin and place back into oven on a baking sheet for about 10 minutes (at 375 degrees F). Remove and drizzle with tahini and a squeeze of lime juice before serving.



Created by plant-based chef, Kristine Keating.

Instagram account: @kristi.keating 

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