Tahini Stuffed Purple Sweet Potatoes
Purple sweet potato stuffed with kale, golden beets and chicken with a lemon tahini drizzle.
Servings Prep Time
2people 10minutes
Cook Time
1hour
Servings Prep Time
2people 10minutes
Cook Time
1hour
Ingredients
Instructions
  1. Stab the potatoes and then wrap them in foil. Place in the oven at 400F and bake for about 45 minutes. When this is more than halfway cooked through you can start with the rest of the meal.
  2. Start by peeling the beet and then cubing it up along with the chicken. Place in a baking pan, drizzle with some coconut oil and bake for about 15 minutes.
  3. Lightly toss the kale in some coconut oil too and then continue to bake everything for another 10 minutes.
  4. Remove everything from the oven and slice the sweet potatoes down the center. Fill them with kale, then top with the chicken and beets. Sprinkle lightly with some pepper and sea salt.
  5. Mix some tahini (roasted garlic flavor recommended) with water and a little agave. Drizzle over the stuffed sweet potatoes.
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