Baked and Stuffed Sweet Potatoes with Lemon-Tahini Sauce

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Happy Pi Day, peeps n creeps of the internet. Rather than harassing you with some kind of pie or perhaps a math pun I will instead post vegan food and write something sassy about it. There comes a time in vegandom when you realize you are no longer a normal person and instead get questioned/made fun of for things like eating hummus with a spoon, hoarding kale, asking yourself “is jam an okay thing to eat straight?,” and eating lentils for six days in a row. Don’t listen to the haters, cuz as some very wise 3LW once told us, they gon’ hate. Being a vegan is about acknowledging your strangeness and embracing it. If accepting granola as one of my food groups is wrong, I don’t want to be right.

Here’s a dish that is some good, clean vegan fun.*
*can be enjoyed by non-vegans too**

**if they know what’s up


Baked and Stuffed Sweet Potatoes with Lemon-Tahini Sauce

Recipe for 1 potato. Multiply recipe for desired # of tates.

  • 1 sweet potato, baked (400° for an hour or so)
  • 1/3 cup uncooked quinoa
  • 1/2 medium carrot, chopped
  • 1/2 medium onion, chopped
  • 1/2 teaspoon salt
  • pepper to taste
  • 1/4 cup chopped kale
  • juice of 1/2 lemon
  • 2 Tablespoons tahini
  • 2 teaspoons maple syrup or honey

1. Heat a small pot over medium heat and add chopped onions with a splash of olive oil. Cook, stirring, until the onion are translucent, 4-5 mins. Add the quinoa, carrots, and salt plus about 2/3 cup water. Bring to a boil then reduce to a simmer for 10-12 minutes. Keep an eye on the pot and add a bit more water if necessary. Remove from heat and set aside 5-10 more minutes, until fluffy.

2. In a small bowl, whisk together the lemon and tahini plus a dash of salt.

3. Assemble your tate! Take pre-baked potato and cut a slit down the middle. Pile on the quinoa mixture, kale, and top with the lemon-tahini sauce. Add salt and pepper to taste.


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