Vegan Chili Stuffed Sweet Potatoes
Simple, 30 minute baked sweet potatoes topped with chili and a simple cashew cheese sauce. Delicious, fresh and healthy.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Entree
- Cuisine: Vegan, Gluten-Free
Ingredients
Scale
- 4 sweet potatoes
- 1 onion (chopping)
- 2 garlic cloves (minced)
- 1 red bell pepper (chopped)
- 1 green bell pepper (chopped)
- 1 cup organic corn
- 2 tomatoes (chopped)
- 1 1/2 cup black beans or 1 can black beans
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon smoked paprika
- Salt & Pepper
- Cashew Cheese Sauce
- 1/2 cup cashews
- 1/2 cup water
- 2 sun dried tomatoes
- 1/4 cup of Nutritional Yeast
- 1 garlic clove
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- Pinch of Himalayan Sea Salt
Instructions
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min – 1 hour).
- In a large mixing pot, melt 1 teaspoon of coconut oil, add to pot chopped onion, garlic, red bell pepper, green bell pepper and corn, sauté for 5-8 minutes. Then rinsed and drained black beans and add tomatoes to the pot. Add your spices and cook for 10 minutes of medium to high heat.
- Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness. I found mine didn’t need anything else.
- While the chili is cooking, prepare your cashew cheese sauce by adding all ingredients to your high speed blender. Blend until smooth & creamy.
- Once sweet potatoes are fork tender – roughly 25 minutes – remove from oven.
- For serving, smash down the insides a little bit. Then top with black bean chili, cheese sauce and green onion for garnish. Serve and Enjoy!
Nutrition
- Serving Size: 1
- Calories: 567
- Fat: 10.2g
- Saturated Fat: 1.8g
- Carbohydrates: 96.9g
- Fiber: 22.5g
- Protein: 29.8g
- Cholesterol: 0g
