I can’t even put in the words how delicious this is, yet super simple. I just wish I have some more. If I knew, I would buy more potatoes, but since I live alone and I am always creating new recipes, I buy just enough for two servings maximum. That is the tough part about being recipe blogger lol. I almost never make same thing twice, unless I am cooking for my family too, which is not that often anymore. My daughter is pretty good cook and so is my son in law and I cook for all of us only occasionally.
Anyway, this sweet potato recipe is amazing, highly nutritious and satisfying. Please try it and let me know what you think, because I am really eager to get your feedback.
SUMMER SWEET POTATO SKINS
Baked Sweet Potato Skins with Edamame Beans & Cheeze Spinach Dressing (without the cheese)
VEGAN – GLUTEN FREE
INGREDIENTS
• Sweet Potatoes 2
• Edamame beans 1 cup (follow the cooking instruction on the package)
• Garlic 2 cloves minced
• Black pepper to taste
• Himalayan pink salt to taste
• Oil (olive or avocado)
• Scallions diced to garnish
PROCESS
• Preheat the oven to 400F.
• Make an incision on each potato and bake for 30 min.
• When ready, cut each potato in half and scoop out 1 tbs from the middle.
• Place each half on a baking sheet lined with parchment paper.
• Brush lightly with oil; add the garlic, salt and pepper.
• Set the oven to broil and bake for 10 more minutes.
• When ready, top with Edamame beans, dressing, scallions and serve.
FOR THE DRESSING
• Baby Spinach ½ cup
• Tahini ¼ cup
• Juice from 1 lime (you can add more if you like)
• Yellow organic mustard 2tsp (or mustard of your choice)
• Nutritional Yeast 1 tbs
• Himalayan Pink salt to taste
• Water ¼ cup (you may add more if needed)
Blend all in a blender
BON APPETIT 💚🍑🍓🍇
https://www.lenasveganliving.com/lenas-vegan-living-blog
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