Easy Vegan Stuffed Sweet Potatoe
Ingredients
- 2 medium sweet potatoes, cut in half*
- 1/2 medium lime, juiced
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- roasted chickpea recipe* (optional)
- 1, 19 oz tin black beans, drained and rinsed
- 1/2 cup hummus
- 2-4 cloves garlic, minced
- 1/2 medium lemon, juiced (to taste)
- 1/4 tsp maple syrup
- 1-2 tbsp fresh dill, finely chopped (to taste)
- 1-2 tbsp water or plant-based milk (for thinning)
- 1 guacamole recipe (optional)*
- 12 cherry tomatoes, halved
- 2-3 green onions, sliced
- sriracha drizzles (optional)
Preparation
Preheat oven to 400º f
Prepare baking sheet with parchment paper
Wash sweet potatoes and cut them lengthwise in half (leave skin on)
Squeeze lime juice on cut side of sweet potatoes
Sprinkle with a pinch of cinnamon, cumin, and salt
Place cut side down on baking sheet
Put in oven* for 25-40 minutes until soft and caramelized (cooking time will vary depending on size, how hot your oven runs, etc
When you check them give a gentle squeeze – they should feel soft)
If you are making chickpeas, they will go on this baking sheet as well (see below)
Roasted chickpeas* (optional) choose roasted chickpeas or just black beans or both!!
Drain and rinse 1, 19 oz can of chickpeas, pat dry, place in a bowl
Toss with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1 tsp oregano, pinch of salt, juice of 1/2 lemon (or lime), hot pepper flakes to taste
Spread in a single layer on the baking sheet with sweet potato halves
Place in the oven (stir the chickpeas after 15 minutes – then check them after another 5 minutes – they will have to come out before the potatoes depending on how big your potatoes are)
