Must you haven’t tried vegan stuffed sweet potatoes however, you may be truly missing out. It’s all the satisfying of using russet potatoes, nonetheless with much more style, further nutritional vitamins, further coloration, and further moisture (I on a regular basis suppose the brown ones are kind of dry).
These vegan stuffed sweet potatoes are a simple recipe to start your journey to tastiness! And the doable guidelines of toppings makes this recipe a terrific base to make nonetheless you need many occasions.
Every time we’re having sweet potatoes for dinner, I on a regular basis prepare dinner dinner extra. I plan to eat them for lunch throughout the coming days (they’re a delicious salad topping) and I’ve secret hopes of establishing this sweet potato bread. It’s one amongst my favorite fast bread recipes of all time. It’s so flavorful and moist (to not level out – easy!)!
So everytime you make this scrumptious recipe for stuffed sweet potatoes, you want to stick a few extra sweet potatoes throughout the oven and make that bread to your self. It’s a selected cope with after this healthful meal.
The avocado on this recipe is for garnish, nonetheless I don’t give it some thought optionally obtainable. I professed my love of the flavour combination of sweet potato and avocado sooner than, nonetheless I truly suppose it completes this meal!
Vegan Stuffed Sweet Potatoes
This recipe is packed stuffed with goodness. Sweet potatoes are stuffed with fiber, iron, calcium, selenium, and dietary nutritional vitamins B & C.
Quinoa is a whole grain that’s a whole protein, stuffed with fiber, and stuffed with antioxidants. Even with merely these two elements you’ll have most of the mainstays for a healthful meal!
Nevertheless then you must add some further goodness to make you want to take chew after chew. These quinoa stuffed sweet potatoes are Mexican impressed and vegan. The filling decisions are clearly numerous.
Vegan Stuffed Sweet Potato Toppings
Just for the sake of style, I added avocado, cilantro, lime juice, agave, salt and pepper.
Additional filling decisions – not vegan
- shredded cheddar cheese or cotija
- or some fajita meat (using this fajita seasoning mix) – good for hen, ground turkey, ground beef, or fish!
- bitter cream or Mexican crema
This recipe takes nearly an hour beginning to end, nonetheless you aren’t actively throughout the kitchen for that time. Start the sweet potatoes throughout the oven and make the quinoa. After which about 15-20 minutes sooner than consuming, assemble the flavorings and blend when plating!!
Sweet Potato Recipes
Looking for further sweet potato recipes? I on a regular basis am! This healthful sweet potato bread is one amongst my favorite recipes of all time! While you’ve received puree to utilize, do that sweet potato hummus, these sweet potato toasts, and this vegan bean dip!
This roasted tomato salad with sweet potatoes is a satisfying completely different to your common rigamarole and these sweet potato appetizer cups are a terrific appetizer!
And get them in at breakfast too with a sweet potato breakfast bowl!
Vegan Recipes
Need further plant primarily based recipes? This creamy vegan pasta is such a yummy dish. This warmth lentil side dish is easy and stuffed with style. It’s yummy warmth merely after cooking or as a leftover! And there these this hummus roasted veggie vegan wrap that’s a terrific make-ahead lunch!
A few vegan appetizers all people will love embody basil hummus, these veggie balls, Mexican fruit cups, and roasted eggplant dip recipe.
Chances are you’ll even serve this golden beet salad (made with tri-color quinoa too)!
VEGAN STUFFED SWEET POTATOES
Hearty, healthful, and delicious, these stuffed sweet potatoes are a terrific dinner selection all people will love. Serve them as an entree or a side dish!
Servings: 4
Vitality: 416kcal
- 2 medium sweet potatoes
- 1 ⅓ Cups quinoa
- 2 ⅔ Cups water
- ¼ teaspoon salt
- 1 Cup loosely packed chopped cilantro approx. 1 bunch
- ¼ Cup lime juice 3-4 medium limes
- 2 Tablespoons olive oil
- 1 Tablespoon maple syrup or agave nectar
- 1 teaspoon salt
- salt pepper, and avocado to garnish
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Preheat oven to 400 ranges.
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Cut back off recommendations of sweet potatoes. Lay a piece of foil or a lined baking sheet on lower shelf of oven to catch the drippings. Place potatoes on increased rack, over foil. Cook dinner dinner until tender – roughly 45 minutes.
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In a medium saucepan, carry quinoa, water, and ¼ teaspoon salt to a boil. In the reduction of heat to low and cover.
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Simmer quarter-hour. Flip off heat. Let sit 5 minutes. Fluff with fork.
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In a mixing bowl, combine quinoa, cilantro, lime juice, olive oil, syrup/agave, and salt. Season with salt and pepper to model.
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Take away sweet potatoes from oven. Let cool 5 minutes. Rigorously scale back in half, lengthwise. With fork, create a “bowl” in each half of sweet potato by pushing flesh in the direction of the skins. Divide quinoa mixture amongst sweet potatoes. Prime with avocado and freshly cracked salt and pepper.
Make this recipe? I’d wish to see the best way it turned out…
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Vitality: 416kcal | Carbohydrates: 72g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 795mg | Potassium: 863mg | Fiber: 8g | Sugar: 14g | Vitamin A: 16893IU | Vitamin C: 17mg | Calcium: 78mg | Iron: 4mg