These are a flavour packed bowl of goodness. The result is a soft stuffed sweet potato, and should be transferred to a plate with care so it doesn't break. They will still taste great, just not be as pretty.
Ingredients
4 medium sweet potatoes
1 19 oz can black eyed peas, or your favourite type of bean
1 cup quinoa, cooked,
1 red bell pepper, finely diced
1 small red onion, finely diced
2 cloves garlic, finely diced
1 tsp cumin
1/2 tsp smoked paprika
1/2 tsp chili powder
2 Tblsp nutritional yeast
2-4 Tblsp mushroom seasoning
1/4 cup cilantro
Instructions
1. Prick the sweet potatoes all over. Bake the sweet potatoes in a 400 F oven until soft and cooked through.
2. Meanwhile prepare the filling . Sauté the onion, red pepper and garlic for a few minutes until soft. Set aside.
3. Once the sweet potatoes are baked and cool enough to handle, carefully cut in half. Scoop out the pulp into a bowl without tearing the outer skin and reserve the skins
4. Mash the sweet potato pulp and add the onion mixture, quinoa, beans, and all the spices, including the cilantro.
5 Adjust the seasonings to your taste. If the sweet potatoes were quite large you may want to double the seasonings, but be sure to taste in order to avoid over-seasoning.
6. Serve warm. Garnish with additional cilantro and red pepper is desired.
7. These result in a soft sweet potato , so handle with care when transferring to a plate or serving dish.
8. Enjoy!
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