Greek Smashed Sweet Potatoes

Preheat the oven to 350°F (180°C). Wrap the sweet potatoes in tin foil and place them on the rack in the oven. Bake for 45 minutes to 1 hour until soft in the center (check by inserting a sharp knife into the middle of the potato).

While the potatoes are cooking, make your vegan Tzatziki, by grating enough cucumber to measure into a ¼ cup. Take your grated cucumber and place it into a cheesecloth or a clean dishcloth and ring out any excess water. Place the cucumber into a small bowl along with coconut yogurt.

Chop the dill and mince the garlic. Add both of these ingredients along with the lemon juice, Greek seasoning, salt and pepper, into your coconut yogurt and cucumber. Mix well to combine and set the dip inside.

When there are only 10 minutes left on your cooking time for your sweet potatoes, chop the onion, red bell pepper, parsley, spinach, and olives. Add the onions, bell pepper, parsley, garlic, and olives to a frying pan with a little oil or water. Sauté for 2 minutes, and then add in your white beans and chopped spinach. Sauté for another 1-2 minutes until the spinach has wilted and the beans are heated through.

When ready to serve, unwrap the sweet potatoes and press down with a plate. Top each potato with ⅓ of the filling in each potato. Serve with a generous spoon of vegan Tzatziki.