This recipe treats sweet potatoes as a taco of sorts (aka 'potacos!'). Slice your potatoes lengthwise and roast until tender. Then dress them up with whipped tahini, black beans cooked in aromatics, a herbaceous salsa verde, and picled onions for a satisfying vegetarian lunch or dinner option.
Ingredients:
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Recipe for 2 people
Base:
- 2 sweet potatoes, cut lengthwise
- 1 cup cooked black beans (cooked with aromatics like onion, garlic, bay leaf, and salt)
Whipped Tahini
- 1/2 cup tahini
- 1 clove of garlic, grated
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- 1/4 cup water
Salsa Verde
- 1/2 cup parsley
- 1/4 cup cilantro
- 1 small shallot
- 2 garlic cloves, grated
- 3.5 tablespoons red wine vinegar
- Lemon zest from 1 lemon
- 1/2 cup extra virgin olive oil (or more as needed)
- 1/8 teaspoon chili flakes
Pickled Onions
- Onions
- Vinegar
Directions
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- Potatoes: Preheat oven to 400 degrees. Drizzle cut side of potatoes with olive oil, then place face down on a parchment lined baking sheet. Prick the skin of the potatoes with a fork, then roast until tender (~35 min)
- Beans: If they are not already cooked, rinse your beans and place in a large pot covered by 2 inches of water. Add an onion, cut in half (skins can stay on). Add one garlic head, cut in half. Add one bay leaf and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover and cook until tender.
- Whipped Tahini: Add the tahini, garlic, lemon juice, water, and salt to a food processor and blend until thick and whipped
- Salsa Verde: Add parsley, cilantro, shallot, garlic, vinegar, lemon zest, olive oil, chili flakes
- Assemble!: Place two halves of sweet potato in a shallow bowl or on a plate. Top with whipped tahini, then add some beans, then salsa verde and pickled onions. Add more sauce as you see fit. Enjoy!
