Stuffed Sweet Potatoes with Pumpkin Seeds and Pomegranate
This hearty and healthy recipe is a perfect side dish for any meal! Great for anyone who is vegan or paleo.
Share
Ingredients
4 small sweet potatoes
3/4 cup sprouted pumpkin seeds
1/2 cup mint
1/2 cup parsley
1 pomegranate
1 tsp olive oIl
For the Tahini lemon Sauce
1/4 cup tahini
1 lemon, juiced
1 garlic clove, finely minced
3 tbsp water
sea salt to taste
Servings4
Prep Time
5 minutes
Cook Time
45 minutes
Total Time
50 minutes
How to Make It
Turn your oven to 400 degrees. Prick the sweet potatoes 5-6 times each with a fork then set them on the baking sheet. Place them into your oven (no need for your oven to preheat first) and bake them for 45-60 minutes, or until they are soft. Remove them from the oven and set them aside to cool slightly.
While the sweet potatoes are baking, prepare the topping. Place the pumpkin seeds, mint, parsley, and pomegranate in a medium-sized bowl, drizzle with the olive oil and toss to combine.
Whisk the Tahini Lemon Sauce ingredients in a small bowl adding enough water so it is the consistency of honey.
When the sweet potatoes are cool enough to handle, cut through the skin in a T shape. Gently mash the insides then pile the walnuts and herbs on top and drizzle with some Tahini Lemon Sauce.
