There's so much flavor going on in these Vegetarian Chorizo Stuffed Sweet Potatoes! Roasted sweet potatoes are stuffed with vegetarian chorizo and topped with crispy black beans, drizzled with a southwest tahini dressing and finished off with fresh avocado, cilantro and green onions. A satisfying meal in and of itself!
Combine the tahini, garlic, lime juice, olive oil and southwest seasoning in a small jar or bowl. Add enough warm water until it reaches a desired consistency. About 1 to 2 tablespoons or more.
FOR THE CRISPY BLACK BEANS:
Preheat your oven to 375°.
On a foil lined, rimmed baking sheet, toss black beans with olive oil and kosher salt. Toss, spread evenly and roast for 25 to 30 minutes.
FOR THE STUFFED SWEET POTATOES:
In a preheated 375° oven, roast your sweet potatoes for 1 hour or until fork tender. (preferably at the same time as your black beans)
Once roasted and cool enough to handle, make an incision along the top, and squeeze to open.
Meanwhile prepare the vegetarian chorizo by adding to a skillet with water and cooking until saucy and heated through.
Stuff each sweet potato with spoonfuls of warm vegetarian chorizo and drizzle with tahini dressing. Top with a slice of avocado and crispy black beans. Garnish with fresh cilantro and sliced green onions.