Vegan Chili Stuffed Sweet Potatoes

Vegan Chili Stuffed Sweet Potato |

Simple, 30 minute baked sweet potatoes topped with chili and a simple cashew cheese sauce. Delicious, fresh and healthy.


  • 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


  1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
  2. 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).
  3. 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.
  4. 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.
  5. While the chili is cooking, prepare your cashew cheese sauce by adding all ingredients to your high speed blender. Blend until smooth & creamy.
  6. Once sweet potatoes are fork tender – roughly 25 minutes – remove from oven.
  7. 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!