Za’atar White Bean Stuffed Sweet Potatoes
Crispy pan-fried white beans coated in a flavorful za’atar seasoning meets baked sweet potatoes. These stuffed sweet potatoes are vegan, gluten-free, healthy, and a great quick weeknight meal.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 4 large sweet potatoes
- Za’atar Blistered White Beans ((recipe below))
- Gremolata ((recipe below))
- 1/4 cup (~60g) tahini
- Pickled red cabbage or sauerkraut
- Watermelon radishes or thinly sliced raw beets
- Microgreens
- 1 tbsp minced fresh thyme
- 1 tbsp toasted sesame seeds*
- 1 tsp ground sumac
- 1/4 tsp coarse salt
- 4 tsp olive oil, (divided)
- 1 medium yellow onion, (diced)
- 1/2 tsp sea salt, (divided)
- 2 garlic cloves, (minced)
- 1 (15-ounce) can of cannellini beans, ( rinsed and dried thoroughly)
- Juice of 1/2 medium lemon
- 1 cup loosely packed Italian flat-leaf parsley leaves
- 3 clove garlic
- 2 small organic lemons ((or 1 extra large lemon))
Instructions
- 1
Preheat the oven to 400°F (or 204°C). Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until the potatoes are fork tender but not falling apart.
- 2
Make the Za'atar. In a small bowl, mix together the minced fresh thyme, toasted sesame seeds, sumac, and 1/4 teaspoon coarse sea salt. Set aside 1 tablespoon of the seasoning for the beans; store any leftovers in a small container in the pantry.
- 3
Make the Za'atar White Beans. Heat 2 teaspoons of olive oil in a 12-inch nonstick skillet over medium-high heat. You will need to use more oil if you are using a stainless-steel skillet. Once the oil is shimmering, add the diced onion and ¼ teaspoon of the salt, and cook for 7-9 minutes, until the onion is golden brown and soft. Add the minced garlic and cook for 1 minute, stirring frequently to prevent burning. Remove the onion mixture from the pan.
- 4
In the same skillet, add the remaining 2 teaspoons olive oil and ensure that the entire pan is coated with the oil. Add the rinsed and dried beans in small handfuls and spread them out in a single layer. Let the beans cook undisturbed for 3 minutes. Then use a flat spatula to flip the beans and cook for another 3-5 minutes, or until the beans are browned and blistered.
- 5
Stir the reserved onion mixture back into the skillet, along with the remaining ¼ teaspoon salt, lemon juice, and 1 tablespoon of the Za’atar seasoning. Reduce the heat to medium-low and cook for 2-3 minutes to allow the flavors to blend.
- 6
Make the gremolata. Finely chop the parsley. Using a Microplane, grate the garlic directly over the parsley and then zest the lemon(s) on top. Mix the garlic and lemon zest into the parsley and chop the parsley until finely minced.
- 7
Once the potatoes are cool enough to handle, slice them in half and top with the Za’atar Blistered White Beans, Gremolata, and any optional toppings. Spoon a tablespoon tahini over each potato. If desired, you can scoop out of some the sweet potato flesh so the sweet potatoes act as cavities for the toppings.