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Coleslaw Stuffed Sweet Potatoes

Serves 4

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    Coleslaw Stuffed Sweet Potatoes

    This colourful recipe makes a great lunch or cozy light dinner. Try to choose two sweet potatoes that are roughly the same size. This will ensure they cook at the same rate and will be ready to eat at the same time.

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    Coleslaw Stuffed Sweet Potatoes

    Ingredients

    • 1 Tbsp (15 mL) apple cider vinegar
    • 1 Tbsp (15 mL) Dijon mustard
    • 2 Tbsp (30 mL) tahini
    • 1 tsp (5 mL) honey
    • 1/2 tsp (2 mL) sea salt, divided
    • 1 medium carrot, grated
    • 1 1/2 cups (350 mL) finely shredded red cabbage
    • 1/2 crunchy pear, grated
    • 2 medium-sized sweet potatoes
    • 2 Tbsp (30 mL) grapeseed oil or avocado oil, divided
    • 2 medium beetroots, peeled
    • 2 Tbsp (30 mL) raw sunflower seeds
    • 1 garlic clove, minced
    • 1/2 Tbsp (7 mL) lemon juice
    • 3 Tbsp (45 mL) extra-virgin olive oil
    • 1 green onion, thinly sliced

    Nutrition

    Per serving:

    • calories333
    • protein5g
    • fat23g
      • saturated fat3g
      • trans fat0g
    • carbohydrates29g
      • sugars11g
      • fibre6g
    • sodium469mg

    Directions

    01

    Preheat oven to 400 F (200 C).

    In medium bowl, whisk together apple cider vinegar, mustard, tahini, honey, and 1/4 tsp (1 mL) salt until well combined. Add grated carrot, red cabbage, and pear. Toss to coat in sauce. Refrigerate while preparing rest of the dish.

    Slice each sweet potato in half lengthwise and place, cut side up, on one side of large baking tray. Drizzle with half the grapeseed oil. Chop beets into large cubes and place on other side of baking tray in single layer. Toss with remaining grapeseed oil before placing tray in oven, letting beets and sweet potato roast.

    After 20 to 30 minutes, beets should be fork tender. Transfer to food processor fitted with steel blade attachment. Let cool for 10 minutes.

    Return sweet potatoes back to oven until a knife easily pierces through flesh, about another 10 to 15 minutes. Cooking time will vary depending on size of sweet potatoes. Set aside.

    In food processor, along with beets, add sunflower seeds, minced garlic, lemon juice, olive oil, and remaining 1/4 tsp (1 mL) salt. Pulse until a chunky pesto forms. If too thick, add some water, 1 Tbsp (15 mL) at a time, until desired consistency is reached.

    Transfer sweet potatoes to plates or a platter. Top each half with coleslaw and dollop with beet pesto. Garnish with green onions and serve.

    Tip: any extra beet pesto makes a delicious addition to sandwiches, stirred into pasta, or whisked into salad dressing.

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