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:  Pine Nut & Kale Pesto Green Eggs {Vegan, Gluten Free}

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

 

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

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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!

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