Vegan Stuffed Sweet Potatoes

Vegan Stuffed Sweet Potatoes

These delicious vegan stuffed sweet potatoes are so good served with a bowl of rice and a green salad. The picture of this recipe on my phone and judging by the look I believe it is from the Food Network. I am so happy I finally made it!

I love sweet potatoes and black beans, and topped with avocado and cilantro! Say no more! The problem for me is finding extra large sweet potatoes; the smaller they are, the harder it is to scrap them and keep the skin intact. So make sure you buy large, smooth, and even sweet potatoes.

Vegan Stuffed Sweet Potatoes3

As I made this recipe so many times, I add a bit more heat to it. A pinch of cayenne pepper or a dash of hot sauce might be needed if you like me, likes spicy foods.

The last time I had this stuffed sweet potatoes I cut them smaller and rolled them in corn tortillas! DIVINE! I also tried rolling the entire sweet potato as a burrito, and that was like dying and going straight to heaven!

Vegan Stuffed Sweet Potatoes

For this recipe, I used black beans, but kidney beans are excellent! Any beans will work. I have tried with garbanzo, lentils and adzuki, and they are all delicious.

I also added crispy tempeh for extra protein and the texture, and also because I love tempeh; in this dish it is perfect! The crispy texture is makes a big difference as everything is so soft and mushy. You can top with raw red onions and sliced radishes, anything raw works.

Vegan Stuffed Sweet Potato

Ingredients

  • 4 medium sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • sea salt and freshly ground pepper
  • 2 cups cooked kidney or black beans
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 scallions, sliced
  • 1 jalapeno, seeded and diced
  • 1/2 cup vegan sour cream
  • juice of 2 limes
  • 1 avocado, diced
  • 1 block tempeh (optional)

Instructions

  1. Preheat the oven to 350°. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let it cool for 15 minutes.
  2. Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
  3. dd the beans to the bowl with the sweet potato flesh; add the cumin, chili powder, scallions, and jalapeno and mix. Season with salt and pepper.
  4. Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.
  5. Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.
  6. If using tempeh, heat a medium skillet over medium heat with a tablespoon of olive oil. Add the tempeh, season with salt, cayenne, and a pinch of ground cumin, and cook, stirring and breaking it until browned. Top the potato skins with the warm crispy tempeh, avocado-sour cream drizzle, and sliced scallions.
Vegan Stuffed Sweet Potatoes
 
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Vegan Stuffed Sweet Potatoes

Servings 4 servings

Ingredients

  • 4 medium sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • sea salt and freshly ground pepper
  • 2 cups cooked kidney or black beans
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 2 scallions sliced
  • 1 jalapeno seeded and diced
  • 1/2 cup vegan sour cream
  • juice of 2 limes
  • 1 avocado diced
  • 1 block tempeh

Instructions

1. Preheat the oven to 350°. Put the sweet potatoes on a parchment-lined baking sheet and bake until soft when pierced with a fork, about 1 hour. Let it cool for 15 minutes.

2. Slice the potatoes in half lengthwise and scoop out most of the flesh into a bowl. Brush the empty potato skins with the olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.

3. Meanwhile, add the beans to the bowl with the sweet potato flesh; ass the cumin, chili powder, scallions, and jalapeno and mix. Season with salt and pepper.

4. Remove the potato skins from the oven and fill with the bean mixture. Fit a baking sheet with a wire rack. Transfer the filled potato skins to the rack and bake until warmed through and slightly browned on top, another 20 minutes.

5. Meanwhile, blend the sour cream, lime juice and avocado in a food processor until smooth. Season with salt and pepper. Set aside.

6. If using tempeh, heat a medium skillet over medium heat with a tablespoon of olive oil. Add the tempeh, season with salt, cayenne, and a pinch of ground cumin, and cook, stirring and breaking it until browned. Top the potato skins with the warm crispy tempeh, avocado-sour cream drizzle, and sliced scallions.

A versatile, easy, and delicious recipe for vegan stuffed sweet potato. High-protein, low-calorie, and only a few ingredients.

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