Name: Vegan Stuffed Sweet Potatoes
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Vegan
Ingredients: 4 medium Sweet Potatoes (can substitute with butternut squash); 2 tbsp Olive Oil (can use avocado oil); Salt and Black Pepper to taste; 15 oz Black Beans (rinsed and drained; pinto beans are an alternative); 15 oz Chickpeas (rinsed and drained); 1 Red Onion (can substitute with shallots); 2 cloves Garlic (minced); 1 tsp Cumin (or swap for coriander); 1 tsp Smoked Paprika (can use regular paprika); 1/2 tsp Chili Powder (adjust to taste); 1 tbsp Lime Juice (freshly squeezed; can use lemon juice); 1/4 cup Fresh Cilantro (chopped; can substitute with parsley); 1/3 cup Tahini (can use almond butter); 2 tbsp Lemon Juice (or substitute with vinegar); 1 tsp Maple Syrup (or agave syrup); 1/4 tsp Garlic Powder (or use fresh garlic); Cold Water (for adjusting consistency)

Description

A wholesome and satisfying meal packed with nutrients from sweet potatoes, beans, and fresh vegetables. Perfect for dinner and vegan-friendly.

Ingredients

Scale

4 medium Sweet Potatoes (can substitute with butternut squash)
2 tbsp Olive Oil (can use avocado oil)
Salt and Black Pepper to taste
15 oz Black Beans (rinsed and drained; pinto beans are an alternative)
15 oz Chickpeas (rinsed and drained)
1 Red Onion (can substitute with shallots)
2 cloves Garlic (minced)
1 tsp Cumin (or swap for coriander)
1 tsp Smoked Paprika (can use regular paprika)
1/2 tsp Chili Powder (adjust to taste)
1 tbsp Lime Juice (freshly squeezed; can use lemon juice)
1/4 cup Fresh Cilantro (chopped; can substitute with parsley)
1/3 cup Tahini (can use almond butter)
2 tbsp Lemon Juice (or substitute with vinegar)
1 tsp Maple Syrup (or agave syrup)
1/4 tsp Garlic Powder (or use fresh garlic)
Cold Water (for adjusting consistency)

Instructions

Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and bake for 45-60 minutes until they are soft.
Heat olive oil in a pan over medium heat. Add chopped red onion and minced garlic. Sauté until the onions are translucent. Then, add black beans, chickpeas, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5-7 minutes, stirring well. Remove from heat and stir in lime juice and chopped cilantro.
Mix tahini, lemon juice, maple syrup, garlic powder, and a pinch of salt in a bowl. Gradually add cold water until you reach your desired consistency.
Cut the baked sweet potatoes open and fluff the insides with a fork. Fill each sweet potato with the bean mixture. Drizzle with tahini sauce and garnish with extra cilantro if desired.

Notes

For added flavor, consider roasting the sweet potatoes with a sprinkle of cinnamon before baking. Customize the filling by adding other vegetables like corn or bell peppers. You can adjust spiciness by adding more or less chili powder.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: Vegan

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 6g
Sodium: 300mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 10g
Protein: 15g
Cholesterol: 0mg

Keywords: Vegan, Stuffed Sweet Potatoes, Healthy Meal