Vegan Loaded Sweet Potato

Step 1

Start by baking the sweet potatoes as they'll take the longest. Preheat the oven to 425°. Rinse the sweet potatoes off and then stab holes in them. This allows steam to escape and reduces cook time!

Step 2

Put them on a baking sheet and put them in the oven for 45 min. This may depend on your oven some may be more and some may be less, you can tell a sweet potato is done when you stab into it and its soft.

Step 3

While the sweet potatoes are baking you can prepare everything else. Cooking the wild rice blend according to the packaging. Generally double the water to rice ratio and cook 25 min.

Step 4

Chop onions and quarter mushrooms. Add olive oil to a pan and cook the vegetables on medium heat until mushrooms are tender and onions are translucent (about 10 min). This shouldn't take long so wait until the rice is almost done.

Step 5

Add finished rice blend to the pan with mushrooms and onions. Turn off the heat. Add the dried cranberries and mix everything together.

Step 6

While you wait for the sweet potatoes to finish baking cover rice blend to keep warm and make the tahini dressing

Step 7

Remove sweet potatoes from the oven and place onto a cutting board. Using a for to hold the potato in place cut into the top of the sweet potato to open a gap to add our filling.

Step 8

Scoop filling into the center of the sweet potatoes, top with pumpkin seed and the tahini dressing. Serve, and enjoy!

Step 9

In a bowl combine tahini, balsamic vinegar, maple syrup, and cinnamon.

Step 10

Slowly add water one tablespoon at a time and then stirring in to reach the desired consistency. (remember you can always add more water but you can't take water out)