Vegan Stuffed Sweet Potatoes (vegan, dairy free, gluten free, nut free)
Here is a fast, filling and delicious vegan dish that is actually my go-to for dinner when I have a game the following day. Personalize it with your favorite veggies and proteins. It’s easy to increase the recipe- just think one sweet potato per person.
2 sweet potatoes
1/2 red onion, chopped
2 large handfuls kale, trimmed, de-stemmed and roughly chopped
1 large block tofu, cubed or crumbled
Oil, for sautéing
Juice of one lime
Sea salt and pepper
Toppings such as avocado, seeds, cheese if not vegan
Preheat oven to 200 C/400 F.
Poke holes in the sweet potatoes using a fork and wrap them in damp paper towels so that they are completely covered. Microwave on high until you can poke a knife into them. This can take up to 10 minutes depending on the size and number of potatoes. Once cooled, slice the sweet potatoes lengthwise without cutting all the way through so that they open like a book. Scoop out the insides into a medium bowl, leaving some potato on the skins so that they hold their shape.
While the potatoes cook, you can sauté your vegetables and tofu. Add the sautéed mixture to the sweet potato, add the lime juice and salt and pepper to taste. Mix well and scoop back into the sweet potato skins. Add cheese if using and bake for 5-10 minutes to get everything hot again. Add toppings and serve hot.