Sweet Potato Skins w/ Tahini Miso Gravy

Sweet Potato Skins w/ Tahini Miso Gravy

This is a one stop shop of a meal thats equally packed with tons of nutrients, bold flavors and doesn't require to much labor in the ol' kitchen. Perfect for the nights that you want to stay low key but still have beautiful satisfying meal. Think sweet potato skins fully loaded with protein packed black beans, fresh herbs, green onions all drizzled with a creamy tahini miso gravy. Super win. 

Sweet Potato Skins w/ Tahini Miso Gravy

serves 3

inspired by the rawsome vegan cookbook (link below)

Ingredients:

  • 3 large sweet potatoes/yams, washed and scrubbed
  • 1 bunch cilantro or herb of choice, chopped
  • 4 green onions, chopped, green and white parts
  • 1 can organic black beans
  • 1 tablespoon black sesame seeds (you will soon find I top everything with these babies bc they really add another depth of beauty and taste is always complimenting)
  • siracha, if you like a little heat

tahini miso gravy

  • 1/3 cup clean water
  • 4 tablespoons tahini 
  • 2 1/2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons miso paste (I use white miso, but feel free to use what you have on hand)
  • 2 tsp maple syrup
  • 2 small garlic cloves
  • 1 tsp peeled ginger chunk 

Directions:

  1. preheat oven to 375 Fahrenheit
  2. wash and clean sweet potatoes/yams, and use a fork to create holes around the sweet potato
  3. bake in oven for 60 minutes, flip 1/2 way through.
  4. while baking, make your gravy by combining all ingredients into a food processor or blender. Set aside
  5.  wash and chop your cilantro, green onions, set aside
  6. drain and rinse black beans, set aside
  7. assembly, once your sweet potatoes cooked thoroughly (test to make sure first) cut in half and place on plate. Use a fork to soften the flesh in order to pile on your toppings. Top with black beans, green onions, cilantro and black sesame seeds. Drizzle tahini miso gravy and serve along side some siracha for some extra heat. 

From Evergreen Kitchen to yours, Enjoy!

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