Roasted Layered Sweet Potatoes
Ingredients:
- 3 sweet potatoes, sliced in half lengthwise
- 2 tbsp oil, plus extra for coating potatoes
- 1 can chickpeas
- 1 can black beans
- 1 cup frozen corn, thawed
- 1 tbsp maple syrup
- 2 tsp cumin
- 1 tsp paprika
- salt to taste
- 1/3 cup tahini
- 1/4 cup Ripple Half & Half
- juice from 1/2 lime
- 2 tbsp hot sauce
- 1 avocado, diced
Directions:
- Preheat the oven to 400 degrees.
- Line a baking dish with parchment paper or foil. Set the sweet potatoes, cut side down, onto the parchment and brush with oil.
- Bake sweet potatoes until they are tender all the way through, about 35 minutes.
- While sweet potatoes bake, heat the oil in a pan over medium heat.
- Toss the chickpeas, black beans and corn with maple syrup, cumin, paprika and salt.
- Transfer mixture to skillet and cook until heated through and cooked; about 5-7 minutes.
- Whisk together the tahini, Ripple Half & Half, lime juice and hot sauce.
- Place baked sweet potatoes on plates or a platter. Top the sweet potato halves the cooked bean mixture, avocado and tahini sauce.
- Enjoy immediately.
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