Stuffed Sweet Potatoes w/ Tahini Dressing

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This recipe makes two servings.

Sweet Potato & Stuffing

• 2 sweet potatoes

• 1 tbsp extra virgin olive oil

• ¼ cup diced white onion

• 4 ounces white mushrooms, chopped

• 1 cup extra firm tofu, chopped

• ¼ tsp ground cumin

• ¼ tsp onion powder

• ¼ tsp salt

• Pinch of ground black pepper

Tahini Dressing

• ¼ cup tahini

• 1 tbsp maple syrup

• 1 tbsp lemon juice

• 1 clove garlic

• ¼ tsp salt

• Pinch of ground black pepper

Sweet Potato & Stuffing:

1. Preheat the oven to 350°F.

2. Place the sweet potatoes in the preheated oven and bake for 40 to 45 minutes or until they are soft.

3. Meanwhile, add the oil to a large skillet and heat over medium-high heat. Add the onion and mushrooms and sauté for 10 minutes. Add tofu, cumin, onion powder, salt, and pepper and cook for another 5 minutes. Set aside.

4. Cut the top off the long side of the sweet potatoes and scoop out the centers as best you can. Place the centers in a medium bowl. Add all but ⅓ cup of the tofu-mushroom mixture from the skillet into the bowl. Mix well. Stuff the sweet potato mixture back into the shells. Place back in the oven at 350°F to heat through for 15minutes.

Tahini Dressing:

1. During this time, mix all the tahini sauce ingredients together with 3 tbsp water. Set aside.

Assembly:

1. Remove the potatoes from the oven and place them on a serving dish.

2. Drizzle tahini sauce over the stuffed sweet potatoes and sprinkle the remaining tofu-mushroom mixture over the top.