Meatless Monday: Southwestern Stuffed Sweet Potatoes


Southwestern Stuffed Sweet Potatoes {Gluten Free, Vegan}

 My Meatless Monday recipe this week was inspired by my blogger and foodie friend, Suz from Suzlyfe.  Last week she posted Sweet Potato Nachos and they looked so fantastic that I just had to make some sort of super sweet potato concoction to satisfy my craving. 

Similar to Suz, I made my sweet potatoes with a southwestern flare but instead of slicing them into chips, I went the lazy route and twice baked them instead 😉 

These twice baked, southwestern stuffed sweet potatoes would be perfect for lunch or even a light dinner.  They are both gluten free and vegan but are still chock full of healthy protein, fat and fiber.  Southwestern Stuffed Sweet Potatoes {Gluten Free, Vegan} Southwestern Stuffed Sweet Potatoes {Gluten Free, Vegan}


Recipe

Prep Time:  20 minutes          Total Cook Time: 15 minutes          Serves: 4 

Ingredients: 

  • 2 sweet potatoes
  • 1 tsp cumin
  • 1 tsp cajun seasoning
  • 1 tbsp raw honey
  • 1/3 cup non-dairy milk (coconut, almond, cashew, rice)
  • 1 can black beans, drained and rinsed
  • 1/2 tomato, diced
  • 1 avocado, diced
  • 1 bunch of scallions, chopped
  • sriracha, to drizzle on top

Directions: 

  1. Pre-heat oven to 350 degrees
  2. Make a slit in each sweet potato, lengthwise, then microwave for approximately 10 minutes or until soft. 
  3. Remove sweet potatoes from microwave then finish cutting them in half, lengthwise.  Scoop out inside of sweet potatoes and place into a large bowl.
  4. Whip cumin, cajun, honey and milk into bowl with sweet potato guts until smooth then mix in . 
  5. Mix in about 3/4 of chopped scallions into mixture, reserving the rest for garnish.
  6. Carefully scoop mixture back into sweet potato shells then top with black beans and diced tomatoes. 
  7. Bake in the oven for approximately 15 minutes.
  8. Remove and top with avocado then drizzle with sriracha. 
  9. Garnish with remaining scallions and serve! 
You might also like:  3 Gluten Free Recipes for Fast Recovery

Try it out and let me know what you think! Thanks again Suz for the inspiration! 😀

 

Monday Logo

I also link up with Lean Lena for Tasty Tuesdays– make sure to stop by and check out all the deliciousness! 

 Loading InLinkz ...

signature
Print Friendly
aelicatese
About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!

YOU MIGHT ALSO LIKE

The Yummiest Vegan Red Velvet Smoothie You'll Ever Make
The Yummiest Dairy Free Red Velvet Smoothie You’ll Ever Make
February 12, 2018
garlic rapini pizza FB
Deliciously Simple Garlic Rapini Pizza {Gluten Free, Dairy Free}
February 09, 2018
immune boosting fb
10 Immune Boosting Recipes To Try This Winter
February 05, 2018
carrot cake smoothie FB
Vegan Carrot Cake Protein Smoothie
February 02, 2018
BBQ "Chicken' Dip! The perfect dairy free, gluten free and vegan alternative to a traditional cheesy, meaty dip! Made with Daiya vegan cheese, vegan mayo and jackfruit, this dip is sure to be a party pleaser that even carnivores will love!
Simple and Delicious Vegan BBQ “Chicken” Dip Recipe
January 29, 2018
Gluten Free Kale, Gouda & Portobello Mushroom Bread
Gluten Free Kale, Gouda & Portobello Bread
January 26, 2018
Curry Sweet Potato Straw Fries with Paleo Homemade Basil Mayo
Curry Sweet Potato Straw Fries with Basil Mayo {Paleo}
January 22, 2018
mocha muffins fb
Super Easy Mini Mocha Recovery Muffins {Paleo, Dairy Free}
January 19, 2018
Baked Escarole Oreganata
Healthy Baked Escarole Oreganata {Gluten Free, Vegan}
January 15, 2018