Vegan Stuffed Sweet Potatoes is a filling and colorful food that is fast to prepare and filling to the stomach. The inherent sweetness in the roasted potato would be in line with the savory accompaniments such as beans, vegetables & herbs. Vegan Stuffed Sweet Potatoes are an intelligent option when you are meal prepping, experimenting, or even having a quiet lunch. The simplicity of the basic part is baked sweet potatoes, although the top can be varied to make it interesting.
STATS
- Diet: Vegan
- Cuisine: American
- Course: Main course
- Time for prep: 10 minutes
- Cooking time: 45 minutes
- Size/serving: 1 stuffed potato per serving
- Level of difficulty: Easy
- Mode of cooking: Oven baking
- Total yield: 4 servings
- Working time (total): 55 minutes
EQUIPMENT
- Baking sheet
- Sharp knife
- Mixing bowl
- Spoon for scooping
INGREDIENTS:
- Four medium sweet potatoes
- One can of rinsed-out black beans
- A cup of tinned, frozen/fresh corn kernels
- One sliced red bell pepper
- 1 little red onion, chopped
- Two teaspoons of olive oil
- One teaspoon of paprika smoked
- A single tablespoon of powdered cumin
- To taste, add salt & pepper.
- For garnish, cut some fresh cilantro.
- Avocado slices & vegan sour cream are optional toppings.
INGREDIENT NOTES
Sweet potatoes:
- Large sizes are usually baked evenly and tender. They are also sweet and counter the savory beans and spices.
Black beans:
- Integrate protein and fiber to make the dish filling. Kidney beans or chickpeas are interchangeable.
Kernels of corn:
- Add sweetness and texture. They can be fresh, frozen, or canned.
Red bell pepper:
- Provides a crunch and a color. Good replacements are yellow or green peppers.
Red onion:
- Pungent and spicy. Lightly sauté to get a milder flavor, instead.
Olive oil:
- It facilitates the roasting of the vegetables and lends depth. This can also be avocado oil.
Smoked paprika and cumin:
- Add a proper degree of warmth and earthy spice. They complement the filling in a non-dominant way.
Cilantro:
- Ends the freshness. Your choice is the parsley in case you do not like cilantro.
DIRECTIONS
- After cleaning, stab each sweet potato many times. Transfer to an ovenproof tray.
- Bake for 40 to 45 minutes, till pierced, at 400°F (200°C).
- Make the filling while the potatoes are baking.
- Add the beans, smoked paprika, corn, onion, cumin, olive oil, bell pepper, salt, and pepper to a mixing bowl.
- Mix thoroughly.
- Allow potatoes to cool slightly when they’re ready. Cut each one open lengthwise.
- To create room for filling, carefully scoop off a piece of the interior meat, leaving a solid shell behind.
- Return the scooped flesh to the bean mixture and gently mash it.
- Put a large amount of the prepared filling inside each potato.
- Add avocado, vegan sour cream, if desired, & fresh cilantro over top. Warm before you serve.
TIPS
- Advance by making potatoes in advance, then heating them before stuffing them.
- Top it off with different toppings such as salsa, shredded lettuce/hot sauce.
- Taste something new with a different kind of beans, pinto/white beans.
- A pinch of chili powder/chipotle flakes will give the filling a smoky kick.
FOOD STORAGE
Fridge:
- Stuffed potatoes can be kept for no more than three days in a sealed airtight jar. Warm up again in the microwave or toaster.
Freezer:
- For the greatest texture, freeze the unstuffed baked potatoes separately and then add the filling afterward. They have a two-month lifespan.
FAQs
Are these able to be made in the microwave?
- Yes, you can microwave the sweet potatoes in lieu of baking, but the oven provides a tastier flavor and appearance.
What can I substitute for the beans?
- Alternatively, you can use lentils, quinoa, or even crumbled tofu as the protein source.
How do I heat them up?
- Sprinkle with jalapeños, chili flakes, or hot sauce in the stuffing.
Can I eat this as an accompaniment?
- Sure, make it smaller and serve it alongside salads or soups.
NUTRITIONAL INFORMATION
Calories: 280
Protein: 9g
Carbohydrates: 52g
Dietary Fiber: 10g
Total Fat: 7g
Saturated Fat: 1g
Sodium: 320mg
Sugars: 10g
