VEGAN STUFFED SWEET POTATOES RECIPES

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THE BEST STUFFED SWEET POTATOES RECIPE | A HEALTHY VEGAN ...



The Best Stuffed Sweet Potatoes Recipe | A Healthy Vegan ... image

These hearty Stuffed Sweet Potatoes are easy to make, loaded with fresh vegetables and full of delicious flavor. This wholesome recipe is vegan, grain-free and gluten-free, and it can easily be made Whole30 and paleo-friendly!

Provided by Kelly

Categories     Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 19

4 medium sweet potatoes (, scrubbed, rinsed and dried)
1 onion (, finely diced)
2 garlic cloves (, minced)
1 zucchini (, finely chopped)
8 cremini mushrooms (, thinly sliced)
1 cup crumbled tofu (, optional - leave out for paleo & Whole30 or sub with extra vegetables or scrambled egg if not vegan)
1.5 tsp smoked paprika
Pinch chilli powder or flakes
1 tsp ground cumin
Salt and pepper (to taste)
8 cherry tomatoes (quartered)
1 medium avocado
2 handfuls of spinach
1 garlic clove
1.5 tbsp nutritional yeast
½ tsp salt
3 tbsp unsweetened almond milk
2 tbsp olive oil
Juice of 1 lime

Steps:

  • Preheat the oven to 400F. Pierce sweet potatoes all around and place on a baking sheet. Drizzle with some olive oil, salt and pepper. Bake in a preheated oven for 40-50 minutes until tender and soft.
  • In a medium skillet over medium heat, add the onions and saute for 2-3 minutes then add garlic and zucchini.
  • Add the mushrooms and cook for about 5 minutes, until softened and starting to brown. Add crumbled tofu (if using), smoked paprika, cumin and chilli powder and cook for a few more minutes. Add a little more oil or water as needed.
  • Taste and season with salt and pepper. Remove from heat and make the avocado sauce.
  • Place all the sauce ingredients in a blender and blend until smooth. Taste and season with pepper.
  • Once the sweet potatoes are done, cut in half and top with the vegetable and tofu mix and drizzle with avocado sauce and quartered tomatoes.

THE BEST STUFFED SWEET POTATOES RECIPE | A HEALTHY VEGAN ...



The Best Stuffed Sweet Potatoes Recipe | A Healthy Vegan ... image

These hearty Stuffed Sweet Potatoes are easy to make, loaded with fresh vegetables and full of delicious flavor. This wholesome recipe is vegan, grain-free and gluten-free, and it can easily be made Whole30 and paleo-friendly!

Provided by Kelly

Categories     Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 19

4 medium sweet potatoes (, scrubbed, rinsed and dried)
1 onion (, finely diced)
2 garlic cloves (, minced)
1 zucchini (, finely chopped)
8 cremini mushrooms (, thinly sliced)
1 cup crumbled tofu (, optional - leave out for paleo & Whole30 or sub with extra vegetables or scrambled egg if not vegan)
1.5 tsp smoked paprika
Pinch chilli powder or flakes
1 tsp ground cumin
Salt and pepper (to taste)
8 cherry tomatoes (quartered)
1 medium avocado
2 handfuls of spinach
1 garlic clove
1.5 tbsp nutritional yeast
½ tsp salt
3 tbsp unsweetened almond milk
2 tbsp olive oil
Juice of 1 lime

Steps:

  • Preheat the oven to 400F. Pierce sweet potatoes all around and place on a baking sheet. Drizzle with some olive oil, salt and pepper. Bake in a preheated oven for 40-50 minutes until tender and soft.
  • In a medium skillet over medium heat, add the onions and saute for 2-3 minutes then add garlic and zucchini.
  • Add the mushrooms and cook for about 5 minutes, until softened and starting to brown. Add crumbled tofu (if using), smoked paprika, cumin and chilli powder and cook for a few more minutes. Add a little more oil or water as needed.
  • Taste and season with salt and pepper. Remove from heat and make the avocado sauce.
  • Place all the sauce ingredients in a blender and blend until smooth. Taste and season with pepper.
  • Once the sweet potatoes are done, cut in half and top with the vegetable and tofu mix and drizzle with avocado sauce and quartered tomatoes.

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