Electrolyte-Rich Stuffed Sweet Potatoes

Ingredients 

Stuffed Sweet Potatoes 

• 2 large sweet potatoes
• 2 tablespoons Gefen Olive Oil
• 2 teaspoons Tuscanini Sea Salt, divided
• 1/4 teaspoon Gefen Black Pepper
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup spinach leaves, chopped
• 1/2 tablespoon ground cumin, such as Pereg
• 1/2 tablespoon ground coriander
• microgreens (optional, for garnish)

Guacamole Topping 

• 1 large avocado, diced
• 1/4 cup cherry tomatoes, cut into wedges
• 1/4 of a red onion, finely diced (optional)
• 1 tablespoon fresh lime juice
• handful of fresh cilantro, washed and chopped
• additional Tuscanini Sea Salt, to taste

Directions

Prepare the Guacamole 

1. In a bowl, mix avocado, tomatoes, red onion (if using), lime juice, cilantro, and sea salt. Set aside.

Roast the Sweet Potatoes 

1. Preheat oven to 400 degrees Fahrenheit.

2. Line a baking sheet with Gefen Parchment. Slice sweet potatoes in half lengthwise, poke a few holes with a fork, and place cut side down on the sheet. Drizzle with olive oil, sprinkle with salt and pepper, and bake 45–55 minutes, until soft.

Assemble 

1. Prepare the filling: In a bowl, combine black beans, spinach, remaining salt, cumin, and coriander.

2. When potatoes are cool enough to handle, scoop out the flesh (keeping skins intact), and mix into the bean mixture. Stir well, then spoon the filling back into the sweet potato skins.

3. Top with guacamole and garnish with microgreens if desired.

4. Optional: Drizzle with a creamy dressing (cashew-based or tahini-style), though it’s delicious as is.