Flavorful Stuffed Baked Sweet Potatoes with Creamy Chipotle Sauce
Ingredients
- 4 Sweet Potatoes
- 1 can of Chickpeas
- 1/2 Red Onion
- 2 Avocados
- Cilantro (optional)
- Salt & Pepper
Creamy chipotle sauce
- 1/2 cup Cashews (soaked)
- 2 Chipotle in Adobo Sauce
- 1 tsp Garlic, minced
- 3/4 cup Vegetable Broth
- 2 tsp Nutritional Yeast
- 1/2 Lime, juiced
- Salt & Pepper to taste
Preparation
Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or foil.
Use a fork to poke holes in each sweet potato. Stab each one about 6 times.
Drizzle the sweet potato skin with a bit of olive oil (optional). Rub the olive oil around the entire sweet potato to cover evenly.
Place sweet potatoes on the baking sheet and bake for 45 minutes or until soft. Use a fork to poke and check if they're done.
While sweet potatoes are baking, open the can of chickpeas, drain, and rinse. Add them to another baking tray, drizzle with olive oil, and season with salt and pepper. Bake along with the sweet potatoes for the last 20 minutes.
Chop the red onion, mash the avocados, and prepare the cilantro. Add all the creamy chipotle sauce ingredients to a blender and blend until smooth.
Once the sweet potatoes are done, let them cool for a few minutes.
Cut open each sweet potato down the middle and stuff them with chickpeas, mashed avocado, onions, and top it off with the creamy chipotle sauce and cilantro.