Description
These stuffed Sweet Potatoes are loaded with healthy veggies and black beans, infused with Mexican spices, and served over optional Mole Sauce. A delcious, cozy vegan dinner that can be made ahead.
Ingredients
Units
Scale
- 4 medium sweet potatoes, similar in size ( 3-4 inches in diameter, 5-6 inches long)
- sea salt to taste
- 1/2 an onion, diced
- 1 red bell pepper, diced small
- 1 small zucchini, diced small
- 4 garlic cloves, rough chopped
- 1/2 teaspoon salt, more to taste
- 1/2 cup corn (or sub black beans)
- 1/2 cup black beans ( or sub corn)
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4-1/2 teaspoon chipotle powder ( or sub chili powder or smoked paprika)
- 1/2 cup -1 cup Mexican cheese or vegan cheese ( both optional)
- 2 cups quick Mole Sauce (optional, see below)
- 1/4 cup chopped cilantro or scallions for garnish
- 2 tablespoons pumpkin seeds (optional)
- 15-ounce can tomato sauce or puree, or diced tomatoes
- 4 cloves garlic
- 1/2 an onion- rough diced
- 1/2 cup water or broth
- 1 tablespoon soy sauce or GF liquid aminos
- 1-2 chipotle chilies in adobo sauce, plus 1 Tablespoon adobo sauce (or sub 1/2 teaspoon ground chipotle, or 1/2 teaspoon smoked paprika)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp coriander
- 1/2 tsp salt and Pepper, more to taste
- 4 tablespoons sesame tahini paste or peanut butter
- 2 ounces dark chocolate squares
Instructions
- Preheat the oven to 425F
- Bake the Sweet Potatoes: Scrub and wash the sweet potatoes, and while wet, sprinkle liberally with salt on all sides. Place on a wire rack over a sheet pan (or parchment-lined sheet pan) and bake on the middle rack until tender in the center (and the internal temp reaches 205F).
- Make the filling: In a large skillet over medium-high heat, saute the onion in 1-2 tablespoons olive oil for 2-3 minutes. Lower the heat to medium and add the bell pepper, zucchini, and garlic, and salt, and saute until everything is tender- about 7-8 minutes. Add the corn, blackbeans and spices. Set aside.
- (Optional) Quick Mole Sauce: Place all the ingredients (except the chocolate and tahini paste) in a blender. Blend until smooth. Pour this sauce into a medium pot, bring it to a simmer over medium-low heat, cover it (it will splatter), and cook for 7-8 minutes. Stir in tahini sauce and chocolate until melted and combined. Taste, adjust the salt and sweetness, adding a teaspoon of maple syrup if necessary (some chocolates are sweeter than others), or add more chipotle for heat. Turn the heat off and set aside.
- Complete Filling: When the sweet potatoes are tender using a knife, split lengthwise, careful to not go all the way through. Push the two pointy ends together like you would a coin purse, revealing the fleshy insides. Using a spoon, scoop out a generous portion of the sweet potato flesh and place it in a medium bowl. Add the sauteed veggies and mix with the optional cheese.
- Taste and adjust the salt and seasoning to your liking. Make it flavorful! Add more heat if you like.
- Stuff the sweet potatoes: Spoon the filling back into the sweet potatoes, mounding them up a bit.
- Place these right on the same wire rack or parchment-lined sheet pan you just used and feel free to sprinkle with more cheese. Alternatively, place them in a baking dish over the Mole Sauce– up to you.
- Bake at 400F until warmed through, about 15-20 minutes. ( If reheating directly from the fridge, they will need longer.)
- Garnish with pumpkin seeds, cilantro, avocado, sour cream, or scallions.
Notes
Feel free to cut sweet potatoes in half if very large or to cut down baking time. Bake, skin-side up on parchment-lined sheet pan.
This recipe is very adaptable. Feel free to add cooked chicken or other protien, Just make sure the filling is flavorful- so if adding more ingredients, you may need more salt and spices. 😉 Feel free to sub other veggies for the ones listed.
Refrigerate them for later, then pull them out and reheat as you need them. They should last 3-4 days in the fridge.
The Mole Sauce is not traditional– this is my quick “cheater” version, but with really good flavor.
Nutrition
- Serving Size: One large sweet potato-with the Mole Sauce and No cheese.
- Calories: 553
- Sugar: 24.3 g
- Sodium: 797.2 mg
- Fat: 21.9 g
- Saturated Fat: 5.6 g
- Carbohydrates: 83.3 g
- Fiber: 13.9 g
- Protein: 11.9 g
- Cholesterol: 0.9 mg