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Stuffed Sweet Potatoes with White Bean and Guac

Name: Stuffed Sweet Potatoes with White Bean and Guac
Ingredients: 1 lemon, juiced; pinch sea salt; 4 sweet potatoes (275g each); 2 avocados (175g each); 2 green onions; 2 cups white beans; signature citrus tahini dressing; 2 tbsp tahini; 1 lemon, juiced; pinch sea salt; water; to thin (I used about 1 tbsp)

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Eating You Alive

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Ingredients

1 lemon, juiced
pinch sea salt
4 sweet potatoes (275g each)
2 avocados (175g each)
2 green onions
2 cups white beans
signature citrus tahini dressing
2 tbsp tahini
1 lemon, juiced
pinch sea salt
water
to thin (I used about 1 tbsp)

Preparation

Turn oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and place sweet potatoes on top. Bake for 40 minutes, or until cooked through
Mash avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop green onion
To make the citrus tahini dressing: combine tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you've reached desired consistency, (I used about 1 tbsp)
Cut sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with green onion, and drizzle with citrus tahini dressing

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