Sweet Potato with Tahini, Sauerkraut, & Olives

sweet potato sauerkraut tahini

This is some real deal everyday eats right here. I love having sweet potatoes on hand because they’re cheap, nutritious, tasty, and cook up easily (my preferred cooking method: the microwave). In fact I almost titled this post “Lazy Girl Sweet Potato Lunch.” Then I thought the better of it, realizing that wanting a quick meal didn’t necessarily make me lazy, and that perhaps “Busy Lady Sweet Potato Lunch” would be more appropriate. But then I also didn’t want to exclude anyone, because this is a sweet potato for the masses. Or at least for people who like tahini and olives and sauerkraut. Be sure to use sauerkraut with live cultures so that you’re getting in on that good bacteria action. Your gut will thank you.
*To cook the sweet potato in the microwave: wash and scrub sweet potato, pat dry, and poke holes in it with a fork. Microwave for 5-5½ minutes, or until cooked through.
*Or bake in the oven, perhaps in batches.
*The aleppo pepper is not actually necessary here, but it’s an ingredient I definitely recommend checking out. It’s not as spicy as pizzeria style crushed red pepper flakes but very flavorful, and adds a delicious kick to all sorts of foods. It’s especially fab on avocado toast.

sweet potato sauerkraut tahini

1 baked/microwaved sweet potato
a few spoonfuls of tahini
some sauerkraut
handful of kalamata olives, pitted and halved
black pepper
aleppo pepper, optional

Cut open cooked sweet potato and add the tahini, mashing it into the flesh to disperse. Top with saurkraut, olives, and pepper(s).

Yield: 1 serving

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