This is my new go to when I don't have a lot of time.
I keep veggies chopped and in the fridge that can either be used for this recipe or to add to salads. It's all in the preparation.
I also choose small sweet potatoes so I don't overeat. Enjoy!
Tahini Sweet Potato
Add all ingredients to a highspeed blender and blend until smooth. Store unused portions (if any) in fridge.
Sweet Potatoes: Scrubbed and pricked and roasted whole for about 45 minutes at 400 degrees.
Red pepper – diced
Zucchini – diced
Cannellini beans - drained and rinsed (or black beans or pinto beans)
Green onion - chopped
Avocado - cubed
**You can put any vegetables and super foods on this**
Slice roasted sweet potatoes down the middle and gently squeeze ends to open. Top with a desired amount of toppings and drizzle with tahini sauce. Enjoy!
DOWNLOAD PDF RECIPE: Tahini Sweet Potato
Inspired by Sue at Kind Living Yoga
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