Ingredients
Units
Scale
- 3 large sweet potatoes, halved lengthwise
- 14 oz (1 can) Great Northern beans, drained and rinsed
- 1/2 cup oil-packed sundried tomatoes
- 1/2 cup sliced kalamata olives
- 2 tbsp minced fresh parsley
- 2 tbsp minced fresh cilantro
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp salt
- tahini, (for garnishing)
Instructions
- Preheat the oven to 400 F
- Wash and scrub each sweet potato; slice in half lengthwise. Drizzle a small amount of olive oil over the cut side of each potato, then place cut side down onto a rimmed baking tray. Bake at 400 F for 40-50 minutes or until easily pierced with a fork. Remove and cool slightly.
- Add the white beans to a mixing bowl along with the sundried tomatoes, olives, parsley, cilantro, lemon juice, olive oil, coriander, cumin, and salt. Add any other mix-ins you desire. Stir to incorporate. Pile the white bean mixture on top of each baked potato half and serve drizzled with tahini.
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 50 minutes
- Cuisine: American
Nutrition
- Serving Size: 6 people