14
Jan
INGREDIENTS
3 sweet potatoes
2 medium onions chopped
2 medium red bell peppers chopped
1 cup sliced mushrooms
5oz baby spinach
1 avocado sliced
10 cherry tomatoes
2 tbs olive oil
salt and pepper
For the tahini dressing:
2 tbs tahini
2 tbs water
2 tbs fresh lemon juice
2 tbs soy sauce
1 clove garlic minced
DIRECTIONS
Preheat the oven to 400F, put the potatoes in a baking pan, poke the potatoes with a fork several times and bake for about an hour or until tender.
Blend all the tahini dressing ingredients together (with a blender or a fork) and set aside.
In a medium skillet, fry the onions first with 2 tbs of olive oil, add the cut peppers, and when they are a little soft, add the mushrooms, mix, and in the end add the spinach, add salt and pepper, mix, and remove from heat.
Remove the potatoes, cut them open, mash each side with a fork and sprinkle a little salt and pepper on top. Put the onions, peppers, mushrooms and spinach mix on top, slice the avocado into thin pc and put on top, cut the cherry tomatoes into half and put next to the avocado. Drizzle a little tahini dressing on each potato and serve.