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Admittedly we’ve been doing a few white bean recipes lately, but they’re so good… and we have so many of them. Truth is we went to the Commercial Costco one day and they have huge bags of beans and lentils at a great price. If you have such a Costco in your town then I strongly suggest checking it out. Two things that we really like about this recipe. It tastes good and it’s super easy to make. There are only a handful of ingredients and not much chopping. Compared to a lot of veggie recipes this is one that you can whip up in no time… well relatively speaking.

I suggested that this feeds two people but the reality is that it could easily feed 4. Depends on how big the potatoes are and how hungry your family is. All that to say, try this one and you won’t be disappointed.

White Beans Spinach and Sundried Tomatoes on Baked Sweet Potato
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White Beans Spinach and Sundried Tomatoes on Baked Sweet Potato

Course: MainCuisine: Vegan, Gluten FreeDifficulty: Easy
Servings

2

servings
Prep time

15

minutes
Cooking time

1

hour 
Total time

1

hour 

15

minutes

Ingredients

  • 2 Large sweet potatoes

  • 1 small red onion, chopped

  • 3 Cloves of garlic, minced

  • 2 Big handfuls of fresh spinach

  • 2 Cups of white beans

  • 1 tsp of smoked paprika

  • 1/2 tsp of cayenne pepper

  • 1/4 tsp of nutmeg

  • 1/4 cup of sundried tomatoes, chopped

  • For The Sauce

  • 1/4 cup of tahini

  • 1/8 tsp of garlic powder

  • 1 tsp of maple syrup

  • Juice of 1/2 a lime

  • 1/8 tsp of salt

  • Warm water to thin the sauce as needed

Directions

  • Preheat your oven to 400° F.
  • Poke a few holes in each potato, wrap them in foil and bake for 60 mins. or until baked through. If the potatoes are really big you can cut them in half, then wrap in foil and bake.
  • While the potatoes are baking, heat a frying pan over medium heat. Add the onion, garlic and sundried tomatoes and cook until the onion is soft. Add the paprika, cayenne, nutmeg, beans and spinach and continue to cook until the spinach wilts.
  • Season with salt and pepper to your preferred taste.
  • In a small bowl whisk together the tahini, garlic powder, maple syrup, lime juice and salt. Stir in a little warm at a time until the sauce becomes thin enough to pour.
  • When the potatoes are done, place on a plate and slit down the middle (or just use half a potato if you already cut them in half). Gently mash up the insides a little with a fork and then top with the bean mixture and drizzle with a generous helping of tahini sauce.

Notes

    White Beans Spinach and Sundried Tomatoes on Baked Sweet Potato
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