Indulge in nature’s superfood “sweet potatoes” with this gluten-free, vegan and healthy recipe of Bean Chili Stuffed Sweet Potatoes which is a complete meal in itself. Prepared with very few ingredients and minimal efforts, you can enjoy this nutritious meal in just 45 minutes!
1 can Loma Linda 5 Bean Chili
2 Sweet potatoes
1 tbsp Olive Oil
1/2 cup Guacamole
1/2 cup vegan cheese (we used go veggie’s)
Fresh cilantro, finely chopped (for garnishing)
Pre-heat the oven at 400F.
Take the sweet potatoes and prick using a fork on all sides. Brush with olive oil and place on a baking tray. Bake for 40-45 minutes or till the sweet potatoes are cooked and soft inside. Remove from the oven.
Once sweet potatoes are done, split them open. Place about 1/2 cup of chili in each potato then sprinkle with 2 tablespoons of cheese each. Place them back in the oven for a couple more minutes to melt the cheese.
Remove from the oven. Top the potatoes with cilantro, guacamole and more cheese, if desired. Serve immediately.