Za’atar White Bean Stuffed Sweet Potatoes
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4.8
18 reviews
Excellent
Za’atar White Bean Stuffed Sweet Potatoes
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 4 sweet potato large
- White beans recipe below, Za’atar blistered
- Gremolata (recipe below)
- 1/4 cup tahini
Optional Toppings
- red cabbage pickled or sauerkraut
- watermelon radish thinly sliced raw
- beet thinly sliced raw
- microgreens
Za’atar Blistered White Beans
- 1 tablespoon thyme minced fresh
- 1 tablespoon sesame seeds toasted
- 1 teaspoon sumac ground
- 1/4 teaspoon salt coarse
- 4 teaspoons olive oil divided
- 1 yellow onion diced, medium
- ½ teaspoon sea salt divided
- 2 garlic minced, cloves
- 1 cannellini beans rinsed and dried thoroughly, canned
- lemon juice of 1/2 medium
Gremolata
- 1 cup parsley Italian flat-leaf, loosely packed leaves
- 3 cloves garlic
- 2 small lemon or 1 extra large lemon, organic
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- *To toast sesame seeds, add the seeds to a skillet over medium heat and toss occasionally until lightly golden, 4 to 5 minutes.
Nutrition Information
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Calories
590kcal
(30%)
Carbohydrates
105g
(35%)
Protein
18g
(36%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
5g
(29%)
Monounsaturated Fat
6g
(30%)
Sodium
589mg
(25%)
Potassium
1936mg
(41%)
Fiber
19g
(76%)
Sugar
17g
(34%)
Vitamin A
49606IU
(992%)
Vitamin C
66mg
(73%)
Calcium
276mg
(28%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 590 kcal
% Daily Value*
| Calories | 590kcal | 30% |
| Carbohydrates | 105g | 35% |
| Protein | 18g | 36% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 589mg | 25% |
| Potassium | 1936mg | 41% |
| Fiber | 19g | 76% |
| Sugar | 17g | 34% |
| Vitamin A | 49606IU | 992% |
| Vitamin C | 66mg | 73% |
| Calcium | 276mg | 28% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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