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Healthy Little Vittles
Gluten-Free, Vegan, Plant-Based Recipes
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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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This ROASTED STRAWBERRY RICOTTA TOAST recipe is su This ROASTED STRAWBERRY RICOTTA TOAST recipe is super simple to make, but it’s the fool-all-your-friends-into-thinking-you-spent-hours-in-the-kitchen kinda recipe 😉
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And speaking of friends, if you feel like sharing, you could serve this to guests at brunch or serve it as an hors d’oeuvres for your next shower, party, get-together. Simply blend the ricotta ingredients, roast the strawberries for 20 minutes, toast your toast, slather, top, garnish, drizzle.
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It almost looks too dang pretty to eat, but my family certainly didn’t have any issues scarfing it down, haha. ❤️🍓
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Recipe on the blog! Clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/roasted-strawberry-ricotta-toast/
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Ahh… french toast sticks… what a nostalgic breakfast from my childhood. The modern day me longs for these kinds of sweet indulgent breakfast recipes, so I decided to team up with @bobsredmill to create a gluten-free, vegan, naturally sweetened, high-fiber version of a favorite growing up while still bringing all the comfort brekkie feels. 
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You’ll start by combining Gluten Free Organic Old Fashioned Rolled Oats @bobsredmill Bob’s with fresh blueberries, cinnamon, cardamom, chia seeds, plant milk, maple syrup, banana, vanilla, and nut/seed butter then baking it in the oven for about 30 minutes. Cool the baked oatmeal and then slice into sticks and cook in a skillet with some vegan butter until the outsides are golden and crispy! 😋 and of course dunk in maple syrup!
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Recipe is now on the blog! Clickable link in bio @healthylittlevittles SWIPE for some sizzling cooking action! 👉🏻
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https://www.healthylittlevittles.com/blueberry-oatmeal-french-toast-sticks/
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Recipe is on the blog, clickable link in bio @healthylittlevittles
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https://www.healthylittlevittles.com/naan-butter-cauliflower/
I have another flavor idea for this quick + easy s I have another flavor idea for this quick + easy snack! I may attempt to make them today... my kids are being quite whiney and needy this morning so hopefully the yummy snack will cheer them up🤞🏻❤️ in the meantime you can find these CARROT CAKE GRANOLA BITES on the blog! Clickable link in bio @healthylittlevittles
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Shot for @nobleoatgranola
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🎉 I’m so excited to share the cover of my new 🎉 I’m so excited to share the cover of my new book being released in December!!! 💗🧁
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This book contains 60 gluten-free, vegan desserts- all with accompanying photography! I’m so very excited and grateful for this project and for @pagestreetpublishing helping me bring this book to life! Stay tuned for more updates as we enter into publication! 🙏🏻
Just POPin’ into your Monday 😉❤️ Hope you Just POPin’ into your Monday 😉❤️ Hope you have a great day!
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They are:
☆ gluten-free
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Clickable recipe link in bio @healthylittlevittles
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