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Stuffed Sweet Potato Recipe Vegan

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Vegan Stuffed Sweet Potatoes Simple Vegan Blog
Vegan Stuffed Sweet Potatoes Simple Vegan Blog from simpleveganblog.com

Description

Sweet potato is one of the most versatile and nutritious vegetables that can be used in a variety of dishes. In this recipe, we are going to stuff the sweet potato with a vegan filling that is both healthy and delicious. This dish is perfect for those who are looking for a meatless meal option that is easy to make and packed with flavor.

Prep Time

Preparation time for this recipe is about 15 minutes. However, it may take a little longer if you are new to cooking or have never worked with sweet potatoes before.

Cook Time

Cooking time for this recipe is approximately 45 minutes. However, this may vary depending on the size of your sweet potatoes and your oven's temperature.

Ingredients

  • 4 medium-sized sweet potatoes
  • 1 can of black beans, rinsed and drained
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 small onion, diced
  • 2 cloves of garlic, minced
  • 1 tsp of ground cumin
  • 1 tsp of smoked paprika
  • 1 tsp of dried oregano
  • 2 tbsp of olive oil
  • Salt and pepper to taste

Equipment

  • Baking sheet
  • Fork
  • Mixing bowl
  • Spoon
  • Knife
  • Cutting board

Method

  1. Preheat the oven to 400°F.
  2. Wash the sweet potatoes and pat them dry with a paper towel.
  3. Pierce each sweet potato with a fork several times on all sides.
  4. Place the sweet potatoes on a baking sheet and bake for 40-45 minutes, or until they are tender.
  5. While the sweet potatoes are baking, prepare the filling. In a mixing bowl, combine the black beans, red and green bell peppers, onion, garlic, cumin, smoked paprika, oregano, olive oil, salt, and pepper.
  6. When the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
  7. Cut each sweet potato in half lengthwise and use a spoon to scoop out some of the flesh from the center, leaving about 1/4 inch of flesh around the edges.
  8. Mash the scooped-out sweet potato flesh and add it to the filling mixture. Mix well.
  9. Stuff the sweet potato halves with the filling mixture and place them back on the baking sheet.
  10. Bake the stuffed sweet potatoes for an additional 10-15 minutes, or until the filling is heated through.
  11. Remove from the oven and serve hot.

Notes

You can customize the filling to your liking by adding different vegetables or spices. This recipe is also great for meal prep and can be stored in the fridge for up to 3 days.

Nutrition Info

This recipe yields 4 servings. Each serving contains approximately:
Calories: 350
Total Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 270mg
Total Carbohydrate: 61g
Dietary Fiber: 15g
Sugars: 12g
Protein: 10g

Recipe Tips

To make the sweet potatoes cook faster, you can microwave them for 5-7 minutes before baking them in the oven. Make sure to pierce them with a fork first to prevent them from exploding in the microwave. You can also use leftover roasted vegetables as a filling for the sweet potatoes. Just chop them up and mix them with the black beans and spices. Lastly, if you want to make this dish even more filling, you can add some cooked quinoa or brown rice to the filling mixture.

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