Stuffed Baked Sweet Potato

Source: Healthy. Happy. Life at lunchbox.com

1 sweet potato, oven-baked/slit down middle (400 degrees Farenheit for 1 hour)
1/2 cup vegan refried beans (spicy flavor for me)
1/3 cup mushroom quinoa (basic quinoa tossed with sauteed shiitake mushrooms + optional nutritional yeast)
1/4 cup marinated kale salad (recipe below)
2 Tbsp vegan chipotle sweet potato sauce (recipe below)
chopped chives
pepper to taste

Directions for stuffing potatoes: Simply pile on the toppings! Sticky or heavy items are best layered first. For the loaded potato I did beans, quinoa, salad, dressing, chives/pepper on top.

Kale Salad
2 cups kale, chopped
1 tomato, diced
2 Tbsp sliced almonds
2 scallions, chopped
tossed in Miso Dressing – recipe in this post

Chipotle Sweet Potato Sauce
1 Tbsp baked sweet potato (scoop from potato)
1 Tbsp vegan mayo (Vegenaise)
a few dashes chipotle powder
1 tsp maple or agave syrup
(thin out with a splash of liquid if desired – water, vinegar, oil works)

Dive in and enjoy.

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