Stuffed Sweet Potatoes

As someone who could (and sometimes does) eat breakfast food for all meals of the day, this is a perfect mash up of breakfast and dinner. This meal is the ideal mix of sweet, spicy, and savory, making it a perfect meal for someone who can’t choose between sweet and savory.

When I got the idea for this meal, I had no idea how it would taste. I was in the middle of whole foods buying a random mix of ingredients just praying it would come together. And guess what? It did! Not only is it delicious, but it’s full of plant-based protein, healthy fats, starch, colorful veggies, and more.

Although I didn’t make my own guacamole for this dish (the avocados at the store were not even close to ripe,) the salsa is homemade and easier than ever. If you’re not in the mood to make the salsa yourself (slicing and dicing can get tiring,) feel free to sub it with your favorite store bought pico de gallo. This dish can be as homemade or as store bought as you would like, so it’s great for those nights you feel like being a chef and also the nights you feel like cooking as lazily as possible.


Category: Dinner | Prep time: 25 minutes | Cook time: 1 hour | Allergens: Soy | Servings: 2


Ingredients:

  • 2 sweet potatoes
  • 1 block of tofu (extra firm)
  • 2 bell peppers (I used yellow and red)
  • 3/4 cup of baby tomatoes
  • 1/4 of a red onion
  • 1 cup corn
  • 1 tbsp olive oil
  • 1 lime (just the juice)
  • 1/4 bunch of cilantro
  • 3 tbsp guacamole (I used the Whole Foods spicy brand)
  • 2 tsp turmeric
  • 2 tsp garlic powder
  • 4 tbsp nutritional yeast
  • Salt and pepper to taste

Instructions:

  1. Preheat your oven to 425 degrees fahrenheit
  2. Place your sweet potatoes on a baking sheet. Use a fork to create holes in the sweet potatoes for a more even bake. Bake for 45 – 60 minutes
  3. While the potatoes are baking, press the tofu for at least 20 minutes (I find the best way to do this is to wrap the tofu in a towel and place it underneath cutting boards, heavy books, or anything with weight)
  4. In the meantime, prepare the salsa. Start by dicing the onion, cutting the peppers, and slicing the baby tomatoes. Add to a small bowl.
  5. Next, add your corn, olive oil, lime juice, cilantro, and salt and pepper to the bowl. Mix, cover, and store in the fridge until you’re ready to serve.
  6. Once the tofu has been pressed, heat a small pan over medium heat. Add the tofu and begin to scramble it.
  7. After most of the moisture appears to be gone from the tofu (or approx 8 minutes), add in your garlic powder, nutritional yeast, turmeric, and salt and pepper if desired.
  8. When the potatoes are done, remove them from the oven, let cool, and slice down the middle. Add your tofu scramble, salsa, and top with guacamole.
  9. Enjoy!


Notes:

  • If you don’t enjoy sweet potatoes, this would work with butternut squash as well
  • Additional toppings: plant-based sour cream (or plain yogurt,) melted plant-based cheese, hot sauce, or whatever you prefer!
  • If you have large sweet potatoes that are taking forever to cook, you can bake them for 30 minutes, cut them in half, and bake them for another 30.

Get new content delivered directly to your inbox.

1 Comment

  1. MJMCM, RN says:

    Nice recipe 💞

Leave a Reply