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    Home » Recipes » Vegan Main Dishes

    Vegan Mexican Stuffed Sweet Potato

    Published: Apr 13, 2019 · Updated: Feb 25, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Here is an exotic recipe—very simple and full of fiber and vegetable protein: Vegan Mexican Stuffed Sweet Potato! This dish is good as it is colorful and is a great way to enjoy a meal rich in flavors and essential nutrients. In addition, these stuffed sweet potatoes are a good source of antioxidants, fiber, essential fatty acids, and minerals.

     

    Vegan Mexican Stuffed Sweet Potato

    Vegan Mexican Stuffed Sweet Potato

    Here is an exotic recipe—very simple and full of fiber and vegetable protein: Vegan Mexican Stuffed Sweet Potato!
    5 from 1 vote
    Print Pin Rate Email
    Course: Main Course
    Cuisine: American
    Diet: Vegan, Vegetarian
    Keyword: Stuffed Sweet Potato, Vegan Mexican Stuffed Sweet Potato, Vegan Stuffed Sweet Potato
    Total Time: 45 minutes
    Servings: 2
    Calories: 437kcal
    Author: Veg Kitchen

    Ingredients

    • 2 sweet potatoes
    • 1 onion
    • 1 tbsp olive oil
    • ½ block firm tofu cut in small cubes
    • 1 tsp chili powder
    • 1 tsp garlic powder
    • ½ cup black olives
    • 1 bunch fresh coriander
    • ½ cup salsa
    • salt and pepper to taste
    US Customary - Metric

    Instructions

    • Scrub sweet potatoes with a brush to clean. Cook whole sweet potatoes in an oven heated to 400°F for 45 minutes.
    • Meanwhile, cut the onion into a large pan with olive oil over medium heat. When onion begins to brown, add the tofu, chili powder, and garlic powder. Cook for 10 minutes, stirring occasionally. Remove from heat and add black olives.
    • When the potatoes are cooked, cut them gently in half lengthways. Let them cool a little and press the flesh down with a fork.
    • Add the tofu mixture on top of the sweet potato.
    • Add the salsa and fresh coriander.
    • Serve.

    Nutrition

    Calories: 437kcal | Carbohydrates: 60g | Protein: 15g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 1132mg | Potassium: 1084mg | Fiber: 11g | Sugar: 15g | Vitamin A: 32872IU | Vitamin C: 11mg | Calcium: 246mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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