Ingredients
- Sweet Potato & Filling
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4
sweet potatoes
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1 bunch
kale, washed and centre stem removed
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1 handful
cherry tomatoes, halved
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4 tablespoons
hemp hearts, divided
-
2
avocados, diced
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1 tablespoon
olive oil
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1 pinch
Maldon Sea Salt
- Spicy Miso Tahini Dressing
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3 tablespoons
Tahini
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1 tablespoon
Miso
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1
lemon, juiced
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2 tablespoons
sriracha
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3 tablespoons
water
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pepper, to taste
Directions
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Preheat oven to 400?F. Pierce sweet potatoes with a knife to allow steam to escape
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Place on a baking sheet and bake for 45-60 minutes (depending on potato size). Potato should be tender and easily pierced with a knife
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Drizzle kale with olive oil and maldon sea salt. Massage until leaves are tender. set aside
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Combine tahini, miso, lemon juice, sriracha, and water into a blender and blend until smooth and creamy. Add pepper or more hot sauce as desired.
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When potato is cooked split down the centre almost all the way through, creating a pocket to stuff your other ingredients in
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Fill each potato with kale, cherry tomatoes, avocado, and hemp hearts. Top with as much sauce as desired.
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