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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.