Dressed to the Nines Sweet Potato
Shared with permission from Meghan Telpner's The UnDiet Cookbook. Copyright Meghan Telpner.
Servings: 4
Ingredients
- 4 organic sweet potatoes
- 2 tablespoon avocado oil coconut oil
- ½ red onion diced
- 1 garlic clove minced
- one 14 oz can organic beans of choice drained and rinsed
- 6 cups greens trimmed and sliced into ribbons
- 2 tablespoon fresh lemon juice
- ¼ teaspoon Make-Your-Own Sambal page 206 in The UnDiet Cookbook, red pepper flakes, or your favorite hot sauce Sea salt
- Optional Add-ons
- Hemp seeds protein bonus
- Toasted sunflower or pumpkin seeds
- Fresh sprouts
- Tempeh bits prepared as with TLT Deluxe Sandwich, page 83 in The UnDiet Cookbook
- Tahini Dressing page 194 in The UnDiet Cookbook
Instructions
- Preheat the oven to 400°F.
- Scrub the sweet potatoes and prick them in a few places with a fork (this gives them room to breathe as they bake). Place them on a baking sheet and bake until soft all the way through, 45 minutes to 1 hour.
- While the sweet potatoes are baking, heat the olive oil in a medium pan and add the onion and garlic. Cook until soft. Add the beans and cook for 5 minutes, stirring occasionally.
- Remove from the heat and stir in your greens (the heat will wilt them). Add your lemon juice, sambal, and sea salt to taste.
- Remove the sweet potatoes from the oven. To serve, slice each sweet potato through the middle and top with beans + greens mix and your optional add-ons.
Nutrition
Calories: 303kcal
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