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Parve
Easy
2 Servings
Allergens 
No Allergens specified
1 Hour, 20 Minutes
Diets
An electrolyte-filled meal you can serve either before or after the fast to help your body stay hydrated and balanced or replenish lost minerals and fluids.
2 large sweet potatoes
2 tablespoons Gefen Olive Oil
2 teaspoons Tuscanini Sea Salt, divided
1/4 teaspoon Gefen Black Pepper
1 (15-ounce) can black beans, drained and rinsed
1 cup spinach leaves, chopped
1/2 tablespoon ground cumin, such as Pereg
1/2 tablespoon ground coriander
microgreens (optional, for garnish)
1 large avocado, diced
1/4 cup cherry tomatoes, cut into wedges
1/4 of a red onion, finely diced (optional)
1 tablespoon fresh lime juice
handful of fresh cilantro, washed and chopped
additional Tuscanini Sea Salt, to taste
In a bowl, mix avocado, tomatoes, red onion (if using), lime juice, cilantro, and sea salt. Set aside.
Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with Gefen Parchment. Slice sweet potatoes in half lengthwise, poke a few holes with a fork, and place cut side down on the sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake 45–55 minutes, until soft.
Prepare the filling: In a bowl, combine black beans, spinach, remaining salt, cumin, and coriander.
When potatoes are cool enough to handle, scoop out the flesh (keeping skins intact), and mix into the bean mixture. Stir well, then spoon the filling back into the sweet potato skins.
Top with guacamole and garnish with microgreens if desired.
Optional: Drizzle with a creamy dressing (cashew-based or tahini-style), though it’s delicious as is.
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This Recipe was beyond incredible, filling, nutritious and overall a huge crowd pleaser! I honsetly did not think that there would be as much flavour to enjoy in each bite as there was!! Everyone went wild for these! I served it as a starter but honestly I should have made double for all and it served it as a main also!!