Baked sweet potato with Swiss chard, avocado and tahini yogurt sauce
•1 sweet potato
•1 bunch Swiss chard
•2 tbsp olive oil
•2 tbsp fresh lemon juice
•1 avocado, sliced
Tahini yogurt sauce
•1/4 cup tahini
•1/4 cup plain yogurt
•1 tbsp olive oil
•1 tsp cumin
•1 tbsp fresh cilantro, chopped
Preheat oven to 450 degrees. Scrub sweet potato clean. Poke holes in sweet potato with fork. Bake on a foil lined baking sheet for 30 minutes per side.
Separate Swiss chard from stems and cut into 2 inch pieces.
Add 2 tbsp olive oil to a large saucepan. Sautée Swiss chard over medium heat for approximately 5 minutes. Drizzle with lemon juice.
Slice open baked sweet potato and stuff with Swiss chard and avocado. Salt and pepper to taste.
Mix all ingredients for sauce together in a small bowl until fully incorporated.
Swirl sauce on plate and set stuffed baked sweet potato in center. Tada!