Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.
Using a fork, poke multiple holes into each
Sweet Potatoes (2)
Place sweet potatoes onto a sheet pan. Bake for approximately 1 hour or until sweet potatoes are soft.
Meanwhile, in a small bowl, add
Frozen Green Peas (3 Tbsp)
Frozen Corn Kernels (3 Tbsp)
Black Beans (1/4 cup)
. Squirt some
and mix together. Set aside until the potatoes are ready to be stuffed.
To make the dressing, combine
Tahini (3 Tbsp)
Extra-Virgin Olive Oil (2 Tbsp)
Sea Salt (1 pinch)
to a bowl and whisk. Add desired
Water (1/4 cup)
Remove sweet potatoes from the oven and carefully cut a slice in the top of each potato lengthwise. Using your hands, (you might need to let it cool slightly) squeeze the outside of the potato and create a little pocket for the mixture.
Spoon avocado black bean mixture into pocket of sweet potato, evenly divided. Top with
Fresh Cilantro (to taste)
and tahini dressing. Enjoy right away!