STUFFED SWEET POTATOES WITH TAHINI DRESSING
SERVES 2 PORTIONS
FOR THE SWEET POTATOES AND STUFFING
2 sweet potatoes
1 tbsp coconut oil
1⁄4 cup diced white onion
113g (4oz) white mushrooms, chopped
1 cup Slow Cooker Versatile
Seitan Balls, chopped
1⁄4 tsp ground cumin
1⁄4 tsp onion powder
1⁄4 tsp salt
Pinch of ground black pepper
FOR THE TAHINI SAUCE
1⁄4 cup tahini
1 tbsp maple syrup
1 tbsp lemon juice
1 clove garlic
1⁄4 tsp salt
Pinch of ground black pepper
NUTRITIONAL VALUES
Calories: 137kcal
Fat: 10.5g (4.9g S.Fat)
Carbs: 5.9g
Protein: 5.3g
Sugar: 2.3g
Sodium: 249mg
METHOD
SWEET POTATOES AND STUFFING:
Preheat the oven to 350°F (180°C, or gas mark 4).
Place the sweet potatoes in a preheated oven for 40 to 45 minutes, or until soft.
Meanwhile, heat the oil in a large skillet over medium- high heat. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the seitan, cumin, onion powder, salt, and pepper. Place aside.
Cut the top of the sweet potatoes off the long side and scoop out the centres as best you can. In a medium bowl, combine the centres. Fill the bowl with all but 1/3 cup of the seitan-mushroom mixture from the skillet. Combine thoroughly. Fill the shells with the sweet potato mixture. Return to the oven for 15 minutes at 350°F (180°C, or gas mark 4) to heat through.
TAHINI SAUCE: During this time, combine all the tahini sauce ingredients with 3 tbsp water. Place aside.
ASSEMBLY: Take the potatoes out of the oven and place them on a serving dish. Drizzle the tahini sauce over the stuffed sweet potatoes and top with the remaining seitan- mushroom mixture.
Place the sweet potatoes in a preheated oven for 40 to 45 minutes, or until soft.
Meanwhile, heat the oil in a large skillet over medium- high heat. Sauté the onion and mushrooms for 10 minutes. Cook for 5 minutes more after adding the seitan, cumin, onion powder, salt, and pepper. Place aside.
Cut the top of the sweet potatoes off the long side and scoop out the centres as best you can. In a medium bowl, combine the centres. Fill the bowl with all but 1/3 cup of the seitan-mushroom mixture from the skillet. Combine thoroughly. Fill the shells with the sweet potato mixture. Return to the oven for 15 minutes at 350°F (180°C, or gas mark 4) to heat through.
TAHINI SAUCE: During this time, combine all the tahini sauce ingredients with 3 tbsp water. Place aside.
ASSEMBLY: Take the potatoes out of the oven and place them on a serving dish. Drizzle the tahini sauce over the stuffed sweet potatoes and top with the remaining seitan- mushroom mixture.
