I've been on a sweet potato kick lately which has led me to become quite creative with my toppings. These fiesta stuffed sweet potatoes will remind you of your favorite Mexican dish with a sweet new twist. Fun fact - they're also gluten free!
YIELDS
1 large, stuffed potato (recipe is easily doubled and quadrupled)
PREP TIME
COOK TIME
TOTAL TIME
- 1 sweet potato
- 1/2 cup vegan soyrizo or vegan beef crumbles
- 1 cup kale
- 1/2 cup black beans
- 1/2 cup corn
- 1/4 cup onion
- 1/2 red bell pepper
- 1/2 avocado
- to taste vegan sour cream
- to taste green onions
- 2 tbsp olive oil
- to toaste salt and pepper
Directions
1. Preheat oven to 400 F
2. Pierce several holes in sweet potato with a fork. Bake for 35-40 minutes or until center is soft.
3. Meanwhile, cook vegan soyrizo over high heat with 1 tbsp of olive oil.
4. Once the soyrizo is cooked, set aside. In the same pan, with a tad more oil if needed, cook kale over medium heat. Add salt and pepper to taste.
5. Chop onion and bell pepper. Combine in a bowl with black beans and corn and stir until all ingredients are well mixed.
6. Once your sweet potato is finished, load it up with your magical toppings! Don't forget hot sauce, if you want to spice things up even more!
Also by Christina: 10 Minute Mexican Lunch Bowl
4 Tips for Ordering Vegan at Non Vegan Restaurants
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Photo: Christina Ramirez
4 Tips for Ordering Vegan at Non Vegan Restaurants
Get more like this--Subscribe to our daily inspirational newsletter for exclusive content!
