Vegan chipotle stuffed sweet potatoes are a quick, nutritious dinner, packed with fiber-rich carbs and filling fats to keep you satisfied. Perfect for lunch or an easy weeknight dinner!
I'm bracing myself as I type because I know I'm in for some serious backlash after this confession. But, I have to come clean. It's the right thing to do and I just don't want you thinking I'm someone I'm not.
I don't get the whole fall pumpkin craze.
I know, I know. As a 30 year old woman I should have spent the last month counting down the days until the PSL debuts working pumpkin into all my meals and snacks. Don't get me wrong, I do love the big orange gourd. I mean, this is the same girl who just geeked out over pumpkin juice and brought you such pumpkin-centric dishes as slow cooker pumpkin cinnamon rolls and pumpkin macaroni and cheese. Clearly, I can get down with some pumpkin.
It's just, there's another one I truly love.
The humble sweet potato.
Nutritionally, both pumpkin and sweet potato can wear the superfood badge of honor with pride. Where I think the sweet potato comes out on top is in flavor. Let's be honest, pumpkin treats are about the sugar and spices. Sweet potato dishes, however, are all about the spud.
A sweet potato contains more natural sugar and has a lower water content than pumpkin, lending it a richer, sweeter taste. One medium sweet potato contains 200% your daily needs of vitamin A and 50% for vitamin C. It's also a rich source of B vitamins, manganese, potassium and fiber. Even better, sweet potatoes are available year round and not just seasonally. Yay for sweet potato pie in the spring! That's a normal thing, right?
Stuffed sweet potatoes are one of my favorite fall lunches, much warmer and cozier than a sandwich or salad on a chilly day. They also solve a common predicament in our house - what to do with random leftovers. Stuck with a couple spoonfuls of chili? Stuff it in a sweet potato for a complete meal. Want to stretch that extra piece of chicken into lunch for two? Add a little cheese, maybe some spinach and stuff it in a sweet potato. Leftover sauce and black beans from making enchiladas? You know what to do.
If you're strapped for time, skip the homemade enchilada sauce and use salsa verde or store bought enchilada sauce. Also delish with Indian curry sauces too.
Vegan Chipotle Stuffed Sweet Potatoes
Makes 4, with extra sauce to freeze
Sauce recipe adapted from Edible Perspective
- 4 medium-large sweet potatoes
- Olive oil
- 1 1/2 cups cooked black beans (or 1 can)
- 1 large avocado, diced
- 2 scallions, sliced
- 1/4 cup cilantro, chopped
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 2 medium cloves garlic, minced
- 1 15-ounce can tomato puree
- 1 cup low sodium vegetable broth
- 1/3 cup tomato paste
- 1-2 chipotle chilies plus 1-2 tablespoons adobo sauce, depending on your preferred level of heat
- 1 teaspoon cumin
- 1 teaspoon oregano
- First, bake the sweet potatoes. Preheat oven to 375 degrees. Wash and scrub the sweet potatoes then dry thoroughly with a dish towel. Place each sweet potato on a square of aluminum foil large enough to cover it completely. Drizzle each potato with a tiny bit of olive oil and rub it all over. Prick the potatoes all over with a fork. Wrap loosely with the foil, ensuring it's well sealed. Place in the oven and bake 30-60 minutes, depending on the size. Check after 30 minutes by squeezing it with an oven mitt protected hand or by piercing it with a butter knife. When tender, remove from oven and set aside to cool slightly.
- While the sweet potatoes are cooking, make the chipotle sauce. Heat olive oil in a small pot on medium heat. Add onions and saute until translucent, about 5-10 minutes. Add garlic and saute another minute or two until fragrant. Add tomato puree, broth, tomato paste, chipotles, adobo sauce, cumin and oregano and stir to combine. Simmer 15 minutes until slightly thickened and flavors have melded. Carefully puree using an immersion blender. Season with salt and pepper to taste.
- When sweet potatoes are cool enough to handle, carefully remove from aluminum foil. Cut a slit in the center and push each end together to open up a well. Divide the beans among the sweet potatoes. Top with diced avocado and garnish with scallions and cilantro. Drizzle the chipotle sauce over the top and serve.
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