Gluten-Free Vegan Sweet Potato and Cilantro Dip

5 from 3 votes

My plant-based Gluten-Free Vegan Sweet Potato and Cilantro Dip is an easy and healthy recipe made with real food ingredients, can be made in under 20 minutes using an Instant Pot and is Medical Medium® Compliant!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Snack

Cuisine: American

Servings: servings

Calories: 184kcal

Author: Karielyn Tillman

Equipment

Ingredients

For the sweet potato

2 cups organic sweet potato (peeled + cubed)

For the dip

1 cup organic fresh cilantro
¼ organic red onion
¼ cup organic hemp seeds
2 tablespoons organic lime juice
2 tablespoons organic tahini
2 cloves organic garlic
1 teaspoon organic smoked paprika
½ teaspoon organic ground black pepper
½ teaspoon Himalayan pink salt

Optional Add-In

1 organic jalapeno
1 cup organic roasted asparagus

US Customary - Metric

Instructions

Prepare the sweet potato (Instant Pot Method):

Peel the sweet potato and cut into cubes. Add 1 cup filtered/purified water to the Instant Pot and add the cubed potatoes. Close the pressure valve on the lid and set it to PRESSURE COOK | HIGH for 5 minutes. Allow the sweet potatoes to pressure cook/steam release for an additional 15 minutes before removing the lid. Remove the sweet potato cubes from the Instant Pot with a slotted spoon.

Prepare the sweet potato (Oven Method):

Prick the outsides of the sweet potato with a fork and place on a cookie sheet lined with parchment paper. Bake at 350 degrees for 1-2 hours, or until the insides are soft.

Prepare the dip:

Add the cooked sweet potatoes and all other ingredients to a food processor and process until everything is well blended.
Taste and adjust the seasonings to your preference.
Store in an air-tight BPA-free container in the refrigerator.

Notes

Serving Size: This recipe will make approximately (2) cups. Nutritional information is for ½ cup which is (1) serving.

Nutrition