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Stuffed sweet potatoes, with tahini dressing
Vegetarian, dairy free, gluten free.
The perfect vegetarian main course for christmas day.
1 sweet potato per person as a main course.
Cooking time: 1 hour and 15 minutes
3 small sweet potatoes (about 350 grams each)
1 tbsp olive oil:
For the dressing:
⅓ cup smooth tahini
1 tbsp maple syrup
juice of a lemon
pinch of salt
⅓ cup water
For the filling:
1 x 400g tin of chickpeas, rinsed and drained
½ x 400g tin of black beans, rinsed and drained
½ red onion sliced
1 small handful of coriander leaves, chopped
1 tsp aleppo peppers (or ¼ tsp cayenne pepper)
pinch sea salt flakes
pinch freshly ground pepper
1 tbsp of tahini dressing
Roast the sweet potato -Brush sweet potatoes lightly with olive oil. Roast in the oven for 65 - 75 minutes at 170 degrees. Once out of the oven, scoop out about 3 - 4 tablespoons worth of sweet potato (save this for making sweet potato mash to serve on the side).
Make the dressing - Combine tahini, maple syrup, lemon, and salt in a bowl and whisk together. Slowly incorporate the water, you may find that you need slightly more than ⅓ cup to make it have a dressing like consistency.
Make the filling - Toss all ingredients together and combine well. Serve any leftover filling on the side.
Assemble - Scoop filling into the sweet potatoes, drizzle with tahini dressing and serve.
The sweet potatoes can be cooked a day in advance. Simple reheat in a low oven, then add filling and dressing to serve. Sevre on some finely sliced red cabbage, with a sprinkle of sesame seeds.
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