Spinach-Stuffed Sweet Potatoes
Yield: Serves 1
  • For the sweet potato:
  • 1 medium sweet potato
  • 1/2 tablespoon coconut oil
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne
  • 1 cup baby spinach
  • 1 cup torn (deribbed) kale leaves
  • 1/4 avocado, diced
  • Thinly-sliced scallions, for garnish
  • Chopped cilantro, for garnish
  • For the turmeric dressing:
  • 1 1/2 teaspoons tahini
  • 1/4 teaspoon turmeric
  • Juice of 1 lemon
  • 1 teaspoon coconut oil, melted
  • 1/2 garlic clove, minced
  • Kosher salt, to taste
  1. Preheat the oven to 350°F.
  2. Wash any dirt off of the sweet potato, then prick all over with a fork. Wrap in tinfoil then roast on a quarter-sheet pan for 45 minutes-1 hour, or until tender.
  3. Meanwhile, make the dressing: whisk together all dressing ingredients until emulsified. Season to taste with salt.
  4. Once the sweet potato is tender, take it out of the oven. Cut the sweet potato in half
  5. Heat the coconut oil in a large skillet over medium-high heat. Add the spinach, kale, salt, and cayenne, tossing to coat in the melted oil. Cook, stirring frequently, until the greens are wilted, but still bright in color.
  6. Top each half of the sweet potato with half of the cooked greens, diced avocado, scallions, and cilantro. Drizzle with dressing and eat immediately.
Recipe by A Modest Feast at http://www.amodestfeast.com/2016/09/19/spinach-stuffed-sweet-potato/