Recipe For Stuffed Sweet Potatoes Vegan

When you have about 10 minutes left on your sweet potatoes and quinoa you can start sautéing your vegetables.

Recipe for stuffed sweet potatoes vegan. In this recipe kale is sautéed with protein rich creamy cannellini beans garlic and fragrant rosemary to create a delicious savory filling that goes perfectly with the sweetness of the potatoes. All topped with a thai peanut sauce for a delicious vegan and gluten free meal. Gently place the onion and pear stuffing on each potato.

Enjoy them on their own or pair with other dishes like salmon chicken or salad. Stuffed sweet potatoes with peanut ginger tempeh photo credit. We have no problem eating the leftover vegan twice baked sweet potatoes as they heat up really nice.

Divide the black bean and corn filling evenly between the potatoes. Once the sweet potato is cooked and cold enough with a fork remove a little of the sweet potato flesh. Even though i prefer the crockpot you choose the method that makes sense with your schedule.

Lay the potatoes in a large casserole dish or two and this is where you can put the vegan stuffed sweet potatoes in the refrigerator to bake later or you can bake them now. Remove from oven and cut sweet potatoes in half lengthwise. My darling vegan these thai style stuffed sweet potatoes are filled with peanut ginger tempeh sautéed garlic and ginger cilantro and red bell peppers.

Bake at 350 degrees for 30 minutes. Depending on the size of the potato additionally cook in 30 second increments until the sweet potato is fork tender. Start by adding your chopped onion and red peppers with a little bit of oil.

Drizzle a little bit of maple syrup and serve. Top with diced avocado diced tomatoes and chopped cilantro. Bake them in a lined baking sheet for 50 to 60 minutes or until they re very tender.