We are totally experiencing a Christmas hangover this week. After a long week of preparing for the holiday and then traveling, spending it with family, eating way too many Christmas cookies, and having one too many glasses of wine, we barely know what day it is (sigh). And we know that we are not alone so we are giving you guys a super easy recipe you can quickly whip up for lunch or dinner that will also nourish your body.
These Southwestern Stuffed Sweet Potatoes are beyond delicious. Then top them off with our Chipotle Cashew Sauce, they are even better – can you say YUM?! Sweet potatoes are the main stars of this dish, containing many vitamins and minerals that will help your post-holiday hangover body recover. They are high in fiber and magnesium and the combination of those will help your body digest food better. Sweet potatoes also contain beta-carotene and vitamin C and on top of the magnesium, it helps treat inflammation in your body as well as strengthen your immune system. And the benefits don’t stop there. Sweet potatoes are also a great source of vitamins B-6 and D and contain iron and potassium that help your blood sugar neutralize so it doesn’t spike. Black beans also play a huge role in this dish, not only do they add great flavor but they are a great source of protein as well as vitamins and minerals. Black beans contain a good amount of iron, calcium, magnesium, and zinc which will help you maintain your bone strength and elasticity.
So if you’re feeling tired, beat down, and a little unmotivated this is a great recipe that will give your body what it needs with minimal effort. We hope you enjoy it as much as we did!
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Southwestern Stuffed Sweet Potatoes with Chipotle Cashew Vegan Sauce
- Yield: serves 4
- Category: Recipes, Dinner, Lunch
- Diet: Vegan
Description
Enjoy a quick, easy, and delicious vegan, gluten-free weeknight meal with nutritious sweet potatoes, black beans, and a fabulous Southwestern sauce!
Ingredients
4 large sweet potatoes
1 T olive oil
1/2 medium onion, diced
1 15 oz. can of black beans, drained and rinsed
1 can diced tomatoes, drained
1/2 cup frozen corn, thawed drained
Sauce:
1/2 cup cashews, soaked in water for at least 2 hours (or overnight) or boiled for 10 minutes
1/2 cup vegetable broth
1 small clove of garlic
1/8–1/4 tsp. chipotle powder
juice of 1/2 lime
Instructions
1.) Preheat the oven to 400°. Wash sweet potatoes and make a small slit at the top of each potato. Place directly on the oven racks or on a cookie sheet and roast for about 45 minutes or until the potatoes are tender.
2.) To make the sauce, drain the cashews and place them in a food processor. Add vegetable broth, garlic, lime juice, and chipotle powder, and process until smooth. Add more vegetable broth if you like a thinner sauce and set aside.
3.) Heat a large sauté pan over medium-high heat. Add olive oil and onions and cook until translucent, about 3-4 minutes. Add black beans, drained can of diced tomatoes, and thawed corn and heat through.
4.) Once your sweet potatoes are done, widen the slit on the top and fluff with a fork. Equally, spoon the black bean mixture into each potato and drizzle the sauce over it and enjoy! You might have some leftover sauce that would be delicious on almost anything!
