Vegan Stuffed Sweet Potatoes with Black Beans and Kale
Ingredients
For the Stuffed Sweet Potatoes
- 4 medium sweet potatoes
- 1/2 red onion finely diced
- 2 cloves garlic minced
- 1 cup kale chopped and loosely packed
- 1/2 cup cilantro leaves chopped and loosely packed
- 1 tablespoon olive oil
- 1 can black beans drained and rinsed
- 1 cup corn fresh or frozen
- 1/4 teaspoon cayenne
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
For the Queso Sauce
- 2-3 medium yukon gold potatoes cubed
- 1 large carrot sliced into "coins"
- 3 tablespoons nutritional yeast
- 1 1/2 tablespoons olive oil
- 1/4 cup water saved from boiling veggies
- 1/2 tablespoon lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 1-2 jalapenos depending on heat preference
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground turmeric
- 1/8 teaspoon cayenne
- 1/8 teaspoon chili powder
Instructions
Start with the Sweet Potatoes
- Preheat oven to 350ºF
- Bake the sweet potatoes, unwrapped, on a baking sheet for 55-65 minutes until pierced easily with fork
- While those are baking, go ahead and cut and measure the onion, garlic, kale, and cilantro. To help with the texture, I also gently massaged the kale so it wasn't super crunchy
Around the 30-minute mark, start the Queso sauce!
- Boil the carrot and potatoes until they are pierced easily with fork
- Add the rest of the ingredients (including 1/4 cup of reserved veggie-boiling-water) into a Vitamix (or other high-speed blender) and blend until smooth!
During the last 10 minutes of baking
- Heat the oil in a nonstick pan
- Sauté the garlic and onion until fragrant and translucent
- Next, add the kale, beans, corn, cilantro, and spices and cook until soft
- Remove Potatoes from oven when they are done, and let cool for at least 10 minutes
- Cut a slit down the top, being careful not to cut all the way through
- Spread the potato open and scoop in the bean+kale mixture. Stuff it to the MAX!
- Top with queso sauce, and any other garnishes you may have (cilantro, avocado, sour cream, lemon/lime juice, etc.)
- Enjoy!
Notes
Store everything in the refrigerator. I didn't add the queso sauce until meal time, so that's sealed in a separate bowl.
Consume within a week (mine didn't last NEARLY that long!)
Consume within a week (mine didn't last NEARLY that long!)