Vegan loaded sweet potato

Perfectly satisfying, whole30 compliant vegan dinner!

  • 4 medium sweet potatoes
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced
  • 1 bunch kale, chopped
  • Salt and pepper to taste
  • 1 can black beans, drained and rinsed
  • Green Goddess Dressing to serve (Recipe to follow)
  1. Preheat oven to 375 degrees. Line baking sheet with parchment paper.
  2. Using a fork, poke multiple holes into sweet potatoes. Place potatoes in oven and bake for about 45-60 minutes, or until tender.
  3. In the meantime, heat olive oil over medium-high heat in medium saucepan. Add garlic and cook for 60 seconds, or until fragrant. Add kale and toss to coat. Add 1/4 cup water and cover for 3-5 minutes. Remove cover, toss kale, reduce heat to low, and cook for another 10-15 minutes, or until kale is desired texture, adding more water as needed. Season with salt and pepper to taste.
  4. Cut sweet potatoes in half lengthwise. Top with sautéed kale, beans and Green Goddess Dressing.
Green goddess dressing
  • 1/3 cup tahini (or creamy almond butter)
  • 1 to 2 tbsp chopped parsley
  • 1/2 + cup chopped green onion (or 1/2 c chopped red onion)
  • 1 tbsp sesame seed
  • 2 tbsp tamari sauce (Use Coconut aminos for Whole 30 compliant)
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice (1/2 a lemon squeezed)
  • 1/4 to 1/2 tsp sea salt and black pepper each (to taste)
  • 1 tsp minced garlic or 2 garlic cloves
  • 1/3 cup coconut milk or almond milk (see notes for this)
  • 1/4 cup olive oil or avocado oil
  • Thinner consistency option – to make thinner dressing add in 2 tbsp water or a bit more oil.
  • Thicker option – For EXTRA thick add in 1/3 of ripe avocado.

  1. Place everything but the oil in a food processor. Pulse or thin out. Then keep the food processor running and add in your oil slowly. Add more onion or salt at the end if desired.
  2. notes for dressing it’s best to use a coconut drinking milk or almond milk so it doesn’t thicken to much in the fridge. But if you use coconut milk from a can, it still tastes great, just thickens in the fridge.
  3. You would need to mix it up or add water or oil to thin it out. Thicker option -> For EXTRA thick add in 1/3 of ripe avocado.
  4. This makes anywhere from 2/3 to 1 cup.


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