I have a confession to make. For the past weeks I’ve been eating lunch, occasionally from a truck outside my hospital…Yes a truck! But it’s either that or fast foods, so I opted to try out this truck which sells any type of potato with any type of topping you’d like. This concept inspired me to create my own stuffed potatoes, veganized and healthyfied… So here is my version, with some Mexican touches too… Surprisingly these servings are low in fat, packed with protein and healthy nutrients. The cheese is not fat free/reduced fat…which is usually what I like to use in my recipes but in this case the regular sharp cheese adds so much flavor to the recipe, that it is necessary! Lol, but if you are going to keep this recipe vegan, well the vegan meat and black bean mixture has plenty of flavor as well. Enjoy this on a cold winter night, share it with your family and feel free to reinvent!
Serving Size: 3
2 sweet potatoes
1/2 bell pepper, finely chopped
1/2 white onion, finely chopped
3/4 cup vegan ground meat
2 garlic cloves, minced
1 can black beans, drained and rinsed
1/4 cup sharp cheddar, shredded
salt & pepper
1/8 tsp ground cumin
1/8 tsp ground coriander
1/4 cup chopped fresh parsley
1/2 tsp vegetable or sunflower oil
1/2 avocado, sliced
juice and zest of 1/2 lemon
reduced fat sour cream, *optional for garnish
1. COOKING THE SWEET POTATOES:
Preheat oven to 400 degrees. Pierce the sweet potatoes deeply with a fork and cut each in half. Line a baking sheet with aluminum foil and place the flat side of the potatoes towards the bottom of the baking sheet. Bake for 1 hour (It depends on the size of the sweet potatoes, choose smaller pieces to reduce baking time).
*For a simpler version: simply remove the skin of the sweet potatoes and chop into slices. Boil for 30 min with some salt.
(Pictures: uncooked above, cooked below)
2. COOKING THE VEGAN MEAT:
Heat the oil in a non stick pan. Add the chopped onions and peppers and cook for about 5 min in medium-high heat. Add water if necessary. Add the meat and beans, stir occasionally. Add all of the seasonings and mix again. Cook for 3-5 min in medium-low heat. Add the sharp cheddar, stir and cover for 2 min. Sprinkle with the chopped parsley, mix and leave on low heat.
3. AVOCADO SIDE DISH:
Slice the avocado thinly. Sprinkle with some salt. Add juice from 1/2 a lemon and sprinkle with some lemon zest. You don’t have to use all of the juice/zest just enough to bathe the top of the avocado slices.
4. PREPING AND STUFFING:
For the stuffed sweet potatoes: remove about 1/2 cup of sweet potato from each piece. Set aside and store for later or use as the base for your dish. The choice is up to you! It all depends are you a potato skin kind a person or not?
The layers: spoon some of the meat mixture into the sweet potato boats. Add 2-3 avocado slices per piece, add a dollop of sour cream and some fresh parsley for garnish.
FOR THE VEGAN VERSION:
Skip the sharp cheddar cheese and sour cream and your done! Feel free to use vegan substitutes.
ALTERNATIVE VERSION: “Sweet Potato Mexican Bowl”
Use the sweet potato stuffing as the base, then layer on the rest!
Isn’t this colorful and pretty? Love this!! Hope you get inspired by this post…