Stuffed Sweet Potatoes
These tasty sweet potatoes are a delicious meal that just happens to be vegan. Roasting the sweet potatoes makes them soft and creamy with a lovely caramelisation. You can experiment with adding other flavours to the filling but for us, it’s just perfect the way it is.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 4
What do I need?
- 4 medium to large sweet potatoes
- 2 tbsp olive oil, divided
- 2 spring onions, thinly sliced
- 1 red capsicum, chopped
- 1 tsp chilli powder
- 1 tsp cumin
- 1 cup corn kernels
- 1 cup tofu, roughly chopped
- 75g tomato paste
- 1 clove garlic, minced
- 2 avocados
- Juice of 1 lime
- ½ cup coriander leaves, finely chopped
- Salt to taste
How do I make it?
- Preheat oven to 220C. Line two baking trays with baking paper.
- Place tofu on one tray and brush with 1 tbsp olive oil. Roast for 30 minutes, flipping halfway through cooking.
- On the other tray place sweet potatoes. Poke holes in each sweet potato with a fork and roast for 1 hour or until tender.
- While potatoes are cooking, prepare the filling by heating remaining olive oil in a frying pan and adding capsicum, onion, cumin and chilli powder. Cook, stirring occasionally for 4 minutes. Add corn and cook for a further minute then stir in the tomato paste and remove from heat. Set aside.
- Make a guacamole by mashing avocado and combining with garlic, lime juice and coriander and salt.
- To serve, remove tofu from the oven and add to the capsicum and tomato paste mixture, tossing to ensure the tofu is well coated.
- Cut sweet potatoes in half and top each half with the tofu mixture. Add a scoop of guacamole and enjoy immediately.
