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Smoky Beet Stuffed Sweet Potatoes w/ Spiced Tahini Lime Sauce

Prep Time: 10 min // Cook Time: 30 min Servings: 6

What to do

  1. Preheat the oven to 375F and line a baking sheet with parchment. Place the potatoes halves on the sheet tray and spray with cooking oil spray to coat both sides. Season with salt and set flesh side down.
  2. Bake for 25 to 30 minutes until tender.

Meanwhile, make the tahini sauce:

  1. Stir together the tahini, lime juice, olive oil, and maple syrup. Add the salt and spices and taste to adjust seasonings. Add the water 1 tablespoon at a time to adjust for consistency and set aside.
  2. To serve, heat the beans in a small sauce pot over low heat and season with salt and pepper. Place the baked sweet potatoes on plates or one large platter. Top with the tahini sauce, black beans, smoky beets, tomatoes, green onions, chilis, and cilantro. Sprinkle over crumbled cheese, squeeze with lime, and enjoy!

What you’ll Need


3 medium sweet potatoes, cut in half lengthwise

Cooking oil spray, for greasing

¼ tsp sea salt

Spiced Tahini Lime Sauce

¼ cup smooth tahini

¼ cup fresh lime juice

2 tbsp extra-virgin olive oil

1 tbsp maple syrup or honey

½ tsp sea salt

¼ tsp cinnamon

¼ tsp cumin

1/8 tsp cayenne pepper (optional)

1-2 tbsp water


1 (15oz) can black beans, rinsed and drained

1 (6.5oz) package Love Beets Smoky Shredded Beets

1 Roma tomato, diced

2 green onions, sliced

1 jalepeño or serrano chili, sliced

¼ cup fresh cilantro leaves

½ cup Cotija cheese (or other Mexican style cheese), crumbled

1 lime, cut into wedges for serving