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      Bourbon Cherry Kale Salad with Almond Oat Granola

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Lunch & Dinner

Mediterranean White Bean Stuffed Sweet Potatoes

by Gina Fontana March 25, 2019
written by Gina Fontana March 25, 2019
Jump to Recipe

This post is a guest post from Kasey Goins. Kasey is a Physician Assistant, Functional Medicine Practitioner, and the author of the blog, Well-Fed Soul.  She provides wholesome, nourishing recipes to help women get their health back on track through good food.  Grab the free 3 Day Anti-Inflammatory Detox on her site, and follow along on Instagram!

Mediterranean White Bean Stuffed Sweet Potatoes

Mediterranean White Bean Stuffed Sweet Potatoes are loaded with a zesty white bean salad for an easy, no-fuss, vegan and gluten free dinner perfect for the whole family. I am all about easy, practically zero-effort meals these days.  I know what it’s like to come home after a long day at work and still have to get dinner on the table.  Lately, I’ve been wanting meals that are quick and efficient, filling, comforting, healthy, and something the whole family will enjoy.

Mediterranean White Bean Stuffed Sweet Potatoes

  That’s just what these Mediterranean White Bean Stuffed Sweet Potatoes are! These delicious (and filling!) Mediterranean White Bean Stuffed Sweet Potatoes are ready in just 45 minutes, and most of that is hands-off time.  While the sweet potatoes bake away, the Greek white bean salad literally takes 5 minutes from start to finish. Which gives you plenty of time to do productive things while dinner cooks – like scrolling through Instagram.

Mediterranean White Bean Stuffed Sweet Potatoes

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You can cook your potatoes a couple different ways.  Here, I sliced each potato in half lengthwise prior to baking.  Place cut side down on a baking tray and slide them into the oven.  The other option is to prick each potato a few times with a fork and bake them up whole.  When they’re done, simply make a slit through each potato, pull them apart a little, and stuff them to your heart’s content.  I made them the second way in this recipe (which also happens to be vegan & gluten free!).

Mediterranean White Bean Stuffed Sweet Potatoes

I love Mediterranean-inspired cooking.  Whether it’s Greek or Indian, my love for ethnic cuisine runs deep.  Toss a can of white beans with favorites like:

  • Kalamata olives
  • Sun dried tomatoes
  • Diced red onions
  • Artichokes!
  • Roasted red peppers
  • Sauteed spinach or kale
  • And some fresh herbs like parsley and cilantro

Now that’s a meal! The white bean salad warms up as it sits piled high on the potatoes, but feel free to really heat it through on the stove if you want it hot, hot, hot! These Mediterranean White Bean Stuffed Sweet Potatoes would also be amazing drizzled with a quick tahini sauce!

Mediterranean White Bean Stuffed Sweet Potatoes

These super delicious sweet potatoes are fibrous to keep you full and satisfied.  Sweet potatoes and white beans are both high in fiber – they’re complex carbohydrates meaning your body takes longer to digest them.  They’re also low on the glycemic index, keeping blood sugar levels more even. Cheers to easy, nutritious meals like this one to keep us healthy, vibrant, and satisfied!

Be sure to check out Kasey’s other healthy and delicious recipes on her blog Well-Fed Soul! 

Continue to Content
Mediterranean White Bean Stuffed Sweet Potatoes

Mediterranean White Bean Stuffed Sweet Potatoes

Yield: 6 people
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 3 large sweet potatoes, halved lengthwise
  • 14 oz (1 can) Great Northern beans, drained and rinsed
  • 1/2 cup oil-packed sundried tomatoes
  • 1/2 cup sliced kalamata olives
  • 2 tbsp minced fresh parsley
  • 2 tbsp minced fresh cilantro
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • tahini, (for garnishing)

Instructions

  1. Preheat the oven to 400 F
  2. Wash and scrub each sweet potato; slice in half lengthwise. Drizzle a small amount of olive oil over the cut side of each potato, then place cut side down onto a rimmed baking tray. Bake at 400 F for 40-50 minutes or until easily pierced with a fork. Remove and cool slightly.
  3. Add the white beans to a mixing bowl along with the sundried tomatoes, olives, parsley, cilantro, lemon juice, olive oil, coriander, cumin, and salt. Add any other mix-ins you desire. Stir to incorporate. Pile the white bean mixture on top of each baked potato half and serve drizzled with tahini.

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Kasey Goins
Cuisine: American / Category: Main Course
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41 Cozy Fall Recipes To Cook For Dinner - Gathering Dreams September 3, 2020 - 11:45 am

[…] 21. White Bean Stuffed Sweet Potatoes by Healthy Little Vittles ~ 22. Fall Quinoa Salad with Butternut Squash and Apples by Simply Quinoa […]

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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
A little while back I became obsessed with making A little while back I became obsessed with making homemade juice in my blender... that’s right, no juicer needed 🤗 This BLENDER BEET JUICE has been recently trending on the blog so if you’re looking for a way to include more fresh produce in your diet this year, this juice is a great way ❤️ Recipe on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/blender-beet-juice/
I teamed up with another vegan foodie and nutritio I teamed up with another vegan foodie and nutritionist @azizisvegan for Veganuary and we decided to make one of each other’s recipes! I couldn’t pass up his brownie cookies and omg they did not disappoint 😋🤎 A little crunch around the outside and gooey on the inside... perfection! Be sure to head over to his feed for more amazing recipes!!! #veganuary
This NAAN BUTTER CAULIFLOWER makes the perfect wee This NAAN BUTTER CAULIFLOWER makes the perfect weeknight Indian-inspired meal! Cauliflower gets baked with a naan breading then tossed in a butter garam masala sauce and served over rice for the perfect gluten-free, vegan meal!
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
Banana Bread sure had its moment in 2020, and I'm Banana Bread sure had its moment in 2020, and I'm continuing on with the trend into 2021 with a little added pizzaz! I frosted this vegan banana bread with a vegan cream cheese icing and some funfetti sprinkles! This recipe is also gluten-free and grain-free using one of my favorite flours from @edwardandsons Green Banana Flour! It's light and moist and everything a good banana bread should be. My whole family devoured it! I know you're going to love it, so here's the recipe:

Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
Hello! I know I’ve been a little MIA lately on t Hello! I know I’ve been a little MIA lately on the ‘gram... I’ve been immersed in dessert world trying to get my book finished... 40 recipes down, 20 to go! 😅
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Anywho, VEGAN STOVETOP MAC AND CHEESE to the rescue! Quick, easy, comforting, delicious, kids love it, and it sneaks in some plant based veggie goodness! We may be having a lot of this over the next few weeks.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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https://www.healthylittlevittles.com/stovetop-vegan-mac-and-cheese/
There’s nothing like a classic peanut butter coo There’s nothing like a classic peanut butter cookie. But make it gluten-free, grain-free, vegan and naturally sweetened and add sea salt on top for the perfect salty sweet treat!
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Sorry to tease you... but this recipe will be in my new dessert book, so you’ll have to wait, but promise it’ll be worth it 🧡
GREEN GODDESS PESTO BOWLS: packed with nutrients, GREEN GODDESS PESTO BOWLS: packed with nutrients, made in just 30-minutes, and is so tasty you’ll forget it’s actually good for you! You can certainly modify it to include whatever veggies you’d like. In this version I chose to include:
☆ potatoes
☆ kale
☆ brussels sprouts
☆ crispy chickpeas
☆ toasted pumpkin seeds
☆ my favorite pea pesto from @minimalistbaker

Head to the blog for the full recipe! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/green-goddess-pesto-bowls/
You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

https://www.healthylittlevittles.com/beet-hummus-hash-brown-toast/
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