Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are my new favorite meal. They’ve got everything going for them;

1. deeply nourishing
2. wildly delicious with tons of different flavors and
3. they’re a snap to whip up

If you’ve got a reasonably well stocked kitchen this can be a weeknight standby. I tend to bake a handful of potatoes on a Sunday and keep them in the fridge for the week, then after a quick blitz in the microwave they’re ready to be adorned with various toppings. Beans are an obvious choice being both scrumptious and a fabulous source of protein. I used two types here, red kidney straight from the can (with a quick rinse) and toasted chickpeas with a little lime zest (YUM) – see below.

For the sauce I simply mixed some vegan mayonnaise, lime juice and zest, tahini, salt and pepper – easy and delicious. There’s so much flavor in this simple dish, the citrus of course lifts and lightens everything but the cumin spiced chickpeas help too. Just drain and rinse a can of chickpeas then rub them dry in a tea towel. The skins may come off and that’s fine. Place them in a saute pan, add salt, pepper, a drizzle of olive oil, a teaspoon of cumin and a dusting of lime zest. Pan roast them, giving a little shake every so often so they don’t burn. DELICIOUS!

Use some chopped up tomatoes if you have any and mince up whatever herbs you have handy. I ALWAYS have Italian Parsley (which is great as it boosts your immune system, fights inflammation and protects your blood vessels). You could also top with sliced spring onions, cilantro, red onion, shredded cabbage and hot sauce 🙂

Stuffed Sweet Potatoes

Print Recipe

Perfect very nourishing quick weeknight supper

• Author: The Well Fed Yogi

Ingredients

Scale 1x2x3x

2 baked sweet potatoes

1 avocado

Zest and juice of a lime

1, 15oz can of chickpeas, drained, rinsed and dried

1 1/2 teaspoons cumin

1/2  teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1, 15 oz can red kidney beans, drained and rinsed

1 handful of cherry tomatoes, diced

1 tablespoon vegan mayonnaise

2 teaspoons tahini

Pinch of kosher salt and freshly ground black pepper

Lime zest

Alternative toppings:

red cabbage

sriracha sauce

red onion

spring onions

cilantro

pumpkin seeds

hemp seeds

Instructions

Slice the baked sweet potatoes in half and split flesh of the potatoes a little to make room for the filling.

In a small bowl scoop out the flesh of the avocado, add 1/2 the juice and zest of the lime, add a pinch of salt and pepper. Mash to combine. Taste – add a little more lime juice, salt or pepper if desired. Set aside.

Drain the red kidney beans, rinse and set aside.

In another small bowl mix together 1 tablespoon vegan mayonnaise, 2 teaspoons tahini and the remaining half of the lime zest and juice. Season with kosher salt and freshly ground black pepper. TASTE and add more seasoning as desired.

Drain, rinse and dry the chickpeas. Place in a large saute pan, add a drizzle of olive oil, 1 1/2 teaspoons ground cumin, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toast them over medium heat, shake the pan around a little to avoid burning.

Heat the sweet potatoes in the microwave until warm. Top with red beans, avocado, toasted chickpeas, tomatoes, mayo/tahini sauce and minced parsley.

Add any other toppings if you wish.

Did you make this recipe? If so share it on Instagram with the hashtag #thewellfedyogi

Looking for more quick and easy vegan dinner options? Try Spaghetti with Mushrooms and Garlic!