Heaven. That’s all I have to say about this dish. These Korma Stuffed Sweet Potatoes with a Garlic Tahini Dressing are like heaven!
So yeah. I’m on a detox at the moment. And I don’t like it. I don’t like it one bit. But I’m really trying to like it, and if I’m honest with myself I have been coming up with some pretty awesome healthy recipes! Some of our most recent ones are our Turmeric Tofu Sesame Salad, our Activated Walnut Sun-dried Tomato Pesto, and my new favourite drink – our Activated Almond Milk Turmeric Smoothie. We even made some raw Halloween treats!!
Who loves sweet potatoes? I’ve only recently discovered stuffing sweet potatoes and I feel they are a healthy, delicious, filling meal – and you can vary up the stuffing as much as you like! Sweet Potatoes also have many health benefits – they are high in beta carotene, Vitamin C, B6 and potassium. They also are high in anti-oxidant properties.
We made a video on how to make this – you’ll see how easy it is! Check it out below:
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We used only two sweet potatoes for this recipe, but you’ll have enough korma mixture left over to make at least 4 or more. The mixture would also be great on nachos, enchiladas or simply with rice.
If you love stuffed sweet potatoes, please share this recipe around with your friends!!
Stuff your face with these heavenly Korma Stuffed Sweet Potatoes with a Garlic Tahini Dressing. It's easy to make and so, so delicious!
- 2 sweet potatoes
- 1/2 onion
- 1/2 zuchinni chopped
- 3 mushrooms chopped
- 1/2 cup corn kernels
- 1/2 cup peas
- 1/2 cup broccoli cut small
- 1/4 cup red capsicum diced
- 1 400g can tinned tomatoes
- 2 Tbsp korma paste
- 1 Tbsp tomato paste
- 125g can of 4 bean mix
- 1 Tbsp tahini
- juice of half a lemon
- 1 clove of garlic
- pinch of salt
- 2 Tbsp water to blend
- coriander and avo to serve (and fried onions)
Pierce the sweet potatoes with a fork a few times on each side. Bake in the oven for an hour and a half at 180℃ or until they are soft.
While the sweet potatoes are cooking add the onion, zucchini, mushrooms, corn, broccoli, peas and red capsicum to a fry pan. I used a little water instead of oil to fry them in. (about a tablespoon) Fry for 5 minutes or until onion is slightly soft.
Then add in the korma paste and mix it around. Add in the tomato paste, 4 bean mix and tinned tomatoes. Cook on medium heat for another 5 minutes.
Make the tahini garlic sauce by blending all ingredients in a blender or magic bullet until smooth. If you like it more runny, add a little bit more water.
Once the sweet potatoes are cooked cut them lengthways down the middle and scoop the korma mixture into the middle.
Top with beansprouts, avocado, coriander, or whatever you desire and drizzle the sauce over the top. Enjoy!