Black Bean Stuffed Sweet Potatoes with Spiked Tahini


  • 2 large sweet potatoes (regular ones are awesome too), scrubbed
  • 2 cups purple cabbage, shredded thin
  • 1 can black beans, rinsed and drained
  • 1/3 cup water
  • 3 tablespoons tahini
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 3 green onions, sliced thin
  • Sea salt


Preheat oven to 350˚F (175˚C). Slice the sweet potatoes in half lengthwise and place on a parchment-lined baking sheet, cut-side down. Bake for 45-60 minutes, depending on the size, until they are gently bubbling and are fully tender.

While the potatoes are cooking, prepare your topping and make the spiked tahini. Sprinkle some sea salt on your minced garlic and mash with a fork until you get a paste. Place the garlic paste in a small mixing bowl and add the water, the tahini, the apple cider vinegar, the maple syrup, and the ginger. Whisk until well-combined. It is is too thick, add more water or apple cider vinegar.

When the sweet potatoes are cooked, remove from the oven, let cool slightly. When cool enough to handle, mash the center of each of them to make a little room for the toppings. Top the potatoes with the black beans, the cabbage and the green onions. Drizzle generous amounts of spiked tahini and devour. Bon appétit!

Keywords: sweet potatoes, tahini, black beans, potatoes

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