7 Minute Southwestern Stuffed Sweet Potato
Facebook0Twitter0Linkedin0Email0X Yummly0 print Easy | Servings: 1 | Ready In: 7 minutes | Yield: 1 sweet potato Looking for a quick, healthy, vegan dinner for one? Sweet potatoes are the answer. This easy oil-free meal cooks in your microwave in just 7 minutes…faster than you can say “delivery”. Naturally gluten-free and pumped with extra plant-based protein from beans, this is an essential go-to plant-based recipe. Enjoy with Kale Avocado Salad, Avocado Lime Dressing, or Nacho “Geez!” Sauce. Ingredients 1 medium sweet potato 3/4 cup canned pinto beans (about 1/2 can) 2 plum tomatoes 1/4 teaspoons chili powder 2 tablespoons green chilies 1 tablespoon nutritional yeast salt, to taste How it’s Done: To make the 7 Minute Southwestern Stuffed Sweet Potato: Place the sweet potato in your microwave and press “potato” setting. For a medium size sweet potato I choose “serving size 2” to cook all the way through. If your microwave doesn’t have a potato setting, cook for 3 minutes, rotate, and cook at 90-second intervals until tender in the center. While the potato cooks, make the stuffing. Drain and rinse the pinto beans (if using canned). Seed and dice the tomatoes. In a small bowl, combine the 3/4 cup beans, diced tomato, chili powder, green chilies, and nutritional yeast. When the potato is done microwaving, carefully remove. It will be done when a knife easily slides in and out. Using a clean towel to hold the hot potato, cut it in half lengthwise. Use a large spoon to scoop