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stuffed sweet potatoes with pan-fried crispy white beans

Za’atar White Bean Stuffed Sweet Potatoes

Nisha Vora
Crispy pan-fried white beans coated in a flavorful za’atar seasoning meets baked sweet potatoes. These stuffed sweet potatoes are vegan, gluten-free, healthy, and a great quick weeknight meal.
5 from 3 votes
Cuisine Middle-Eastern Inspired

Ingredients
  

  • 4 large sweet potatoes
  • Za’atar Blistered White Beans (recipe below)
  • Gremolata (recipe below)
  • 1/4 cup (~60g) tahini

Optional Toppings

  • Pickled red cabbage or sauerkraut
  • Watermelon radishes or thinly sliced raw beets
  • Microgreens

Za’atar Blistered White Beans

  • 1 tablespoon minced fresh thyme
  • 1 tablespoon toasted sesame seeds*
  • 1 teaspoon ground sumac
  • 1/4 teaspoon coarse salt
  • 4 teaspoons olive oil, divided
  • 1 medium yellow onion, diced
  • ½ teaspoon sea salt, divided
  • 2 garlic cloves, minced
  • 1 (15-ounce) can of cannellini beans, rinsed and dried thoroughly
  • Juice of 1/2 medium lemon

Gremolata

  • 1 cup loosely packed Italian flat-leaf parsley leaves
  • 3 cloves garlic
  • 2 small organic lemons (or 1 extra large lemon)

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.
Keyword gluten-free, nut-free, soy-free, sweet potatoes, white beans, za'atar
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