Description
These loaded sweet potatoes with spicy Kamut wheat berries and black beans are a hearty, healthy vegan meal packed with plant protein, fiber, and flavor.
Ingredients
Scale
Sweet Potatoes:
- 6 medium sweet potatoes
Spicy Kamut Black Bean Filling:
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, diced
- 1 small bell pepper, diced
- 3 cloves garlic, minced
- 1 small jalapeno pepper, finely diced
- 2 teaspoons chili powder
- 1 cup Kamut wheat berries, uncooked
- 2 cups vegetable broth
- 1 cup water
- 2 tablespoons tomato paste
- 1 cup black beans, canned or cooked, drained
- ½ cup corn (fresh cooked, frozen, or canned, drained)
Cashew Cream:
- 1 cup raw cashews
- Boiling water
- ½ lemon, juiced
- ½ cup plant-based milk, plain, unsweetened
- 2 tablespoons nutritional yeast
- 1 clove garlic
- Pinch salt and white pepper
Toppings:
- 1/3 cup prepared salsa
- 1 medium avocado, thinly sliced
- 1/3 cup chopped cilantro
- 3 stalks green onions, sliced
Instructions
- Preheat oven to 375 F. Place fresh, unpeeled sweet potatoes on a baking sheet or in 9 x 13-inch baking dish. Use a fork to pierce each sweet potato several times. Place in oven and bake for about 1 hour, until soft and tender when squeezed. Remove from oven and set aside. (Alternatively, place sweet potatoes in a microwave-safe dish and cook on high for about 10 minutes until tender.)
- While sweet potatoes are baking, make the spicy Kamut wheat berry filling.
- Heat olive oil in a large sauté pan or pot over medium heat.
- Add onion, bell pepper, garlic, and jalapeno, and sauté for 6 minutes.
- Add chili powder and Kamut wheat berries and sauté for an additional 2 minutes.
- Add vegetable broth, water, and tomato paste, stir well, cover, and cook over medium heat for about 40 minutes, stirring frequently. If mixture becomes dry, add a small amount of water to create a moist mixture that doesn’t stick to the pan.
- Add beans and corn and continue to cook for about 5 minutes, stirring frequently, until Kamut wheat berries are tender yet firm.
- Remove spicy Kamut wheat berry filling from stove and set aside.
- While spicy Kamut wheat berry filling is cooking, make cashew cream by placing raw cashews in a small bowl and covering with boiling water. Let soak for 20 minutes.
- Drain water from cashews, and place drained cashews in the container of a small blender. Add lemon juice, plant-based milk, nutritional yeast, garlic, salt, and white pepper. Blend until smooth and creamy. May need to stop and scrape down sides. Transfer to a small bowl.
- Prepare loaded sweet potatoes by slicing a vertical cut down the length of each cooked sweet potato, then slicing another horizontal cut down the width of each sweet potato to create a cross formation. Gently squeeze the sweet potato lengthwise to allow it to separate slightly to create an opening for stuffing it.
- Scoop up the Kamut wheat berry filling on top of each sweet potato (about 2/3 cup per sweet potato), allowing it to spill over sightly.
- Top each sweet potato with: cashew cream (3 tablespoons), salsa (1 tablespoon), avocado slices (1/6th avocado), chopped cilantro (1 tablespoon), and green onion (1 tablespoon). Serve immediately.
Notes
May serve each stuffed sweet potato on a large platter or baking dish. Alternatively, in individual serving bowls, dish up the filling, cashew cream, and toppings and let each dinner guest top their own sweet potato just the way they like it.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 502
- Sugar: 14 g
- Sodium: 542 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 74 g
- Fiber: 15 g
- Protein: 17 g