Vegan Stuffed Sweet Potatoes with Black Beans and Kale
It’s pretty rare, but every so often I get tired of the same, basic russet potato recipes. Fret no more! These vegan stuffed sweet potatoes are bursting with wholesome flavors! For maximum flavor-to-potato ratio, top it off with my super easy carrot + potato queso sauce recipe!
Cure “Cooker’s Block” with These Vegan Stuffed Sweet Potatoes
You may be asking; “What’s cooker’s block!?”
(Hint: it’s not the latest mosquito-carried disease.)
Cooker’s block is a condition I have recently begun to suffer from..
There I was, sitting in my favorite coffee shop, searching through recipes for hours. While I am generally brimming with ideas, nothing recently sounded appealing!
Then it hit me: sweet potatoes.
(No, really, drive-by sweet potato-ing is becoming a real problem here)
Upgrade Your Potatoes for Superior Nutrition and Flavor!
Growing up, the only sweet potatoes (or yams (surprise! They’re the same thing!)) we ate were smothered in marshmallow for thanksgiving. And, to be honest, I was in the habit of eating the marshmallow and leaving the rest to waste.
What a shame!
After moving out, going vegan, and exploring the culinary world with a newfound sense of excitement, I have developed a new love for root veggies.
What Makes Sweet Potatoes So Great!?
First, all potatoes are starchy vegetables. This means they’re all going to have plentiful carbs and calories. Nutrient-density is where things start to get really interesting!
- Sweet Potatoes contain 700% RDV of Vitamin A, compared to none whatsoever from other varieties
- Sweet Potatoes contain 2x the amount of Vitamin C than the Russet variety!
- Double the amount of Potassium than a banana! (Actually… this is all potatoes, but yay!)
To expand on the plant-based nutrition being delivered, I added Kale to the mix! Although some may shy away from it, Kale kicks ass in this recipe! It adds delicious texture, subtle flavor combinations, and a beautiful green color.
I did, however, make sure to gently “massage” the kale before adding. This breaks down the “sharpness” of the leaves, the number-one complaint I hear about it.
I did this after chopping and measuring, simply squeezing the chopped veggie together, flipping, pressing down some more, and repeating until they were softer. (Imagine the kale is a mini loaf of dough that you’re “kneading”)
It takes 15 seconds and seriously helps with Kale’s texture problem that keeps people away.
Healthy Mexican-Inspired Stuffed Sweet Potato Recipe
So far I knew I wanted sweet potatoes and kale. This didn’t get me very far, but it’s a start!
I don’t know how or why, but the flavors ended up being mexican-inspired (like 75% of my blog!!)
(Well, the why is because it’s always delicious, soooooo…)
The recipe starts with baking sweet potatoes! EASY!
While they’re cooking, I went ahead and cut and measured the rest of my ingredients. This included some red onion, black beans, corn, and lots of spices.
After that was all nice and prepped, I whipped up a batch of my creamy, delicious (and easy!) Carrot + Potato Queso Sauce Recipe from my nacho post.
Words cannot explain how great this sauce goes on these vegan stuffed sweet potatoes. Jalapenos spice up the recipe to an “11/10” (feel free to cut back, ya’ wimp!) and the “cheese” pairs everything together better than.. well, better than real cheese!