Baked Sweet Potatoes with Black Beans, Asparagus and a Chilli Tahini Dressing

This recipe was born one night when I had a leftover sweet potato, black beans and some asparagus in the fridge. I decided to pop the potato in the oven, then fry the asparagus and black beans on a pan with some garlic. I was really surprised how well it went together and made it again and again. This recipe is a bit juicier than the original 3 ingredient one but it's really simple to just use any leftover veg you have to fill the sweet potato with and then pour the dressing over.



Tahini dressing
1/4 cup tahini
1-2 tsp sambal oelek or sriracha
1 tsp smoked paprika
2 tbsp maple syrup
1 lime juiced
1-2 tsp soy/tamari sauce
1/4 cup warm water to thin out

4 sweet potatoes (organic if possible)
1 can black beans
8-10 asparagus
2-3 tomatoes
1 onion
2 garlic cloves
Parsley to garnish

Bake the sweet potatoes in the oven at 190 degrees for about 30-40 min or until you can stick a fork through easily. Steam cook the asparagus, takes about 10-15 min. Slice the onion and press the garlic and add to pan, fry together and then add the black beans. Fry for a bit longer together and then set aside. Slice the tomatoes and set aside. Mix the ingredients for the sauce together in a bowl and use the warm water as necessary to thin it out, I used around 1/4 of a cup. When the potatoes are ready and baked slice them 3/4 down the middle and fill them with the bean mixture, asparagus, tomatoes and then drizzle the sauce over. Garnish with parsley.