Loaded Baked Sweet Potatoes (VG, GF, WFPB)
You really can't go wrong with these vegan loaded baked sweet potatoes! This recipe perfectly combines the sweetness of sweet potatoes with the tanginess of sauerkraut and the saltiness of hummus.
This meal is:
Loaded with colourful veggies, respectively antioxidants
Whole-Food Plant-Based (no added oils)
Easy to make and so versatile
Packed with flavor
To load the sweet potatoes we will use:
Roasted red bell pepper
Homemade peanut butter sauce
LOADED BAKED SWEET POTATOES
VEGAN, GLUTEN-FREE, WHOLE-FOOD PLANT-BASED
YIELD: 2-4 servings
2 big sweet potatoes (I usually use the Garnet or Jewel varieties)
2 red bell peppers
4 tbsp of sauerkraut or more
Salt and black pepper to taste
1 head of broccoli
Roasted peanuts for garnish (optional)
Drizzle of balsamic vinegar
For the homemade hummus:
1 1/2 cups of soaked overnight and cooked chickpeas*
1/4 cup of tahini
1/4 cup of lemon juice
1 clove of garlic
1/2 tsp of salt
1/2 tsp of ground cumin
1 tbsp of sauerkraut juice (use straight from your sauerkraut jar)
Around 90 ml of water
For the peanut butter sauce:
60 ml of smooth unsalted peanut butter
20 ml of organic apple cider vinegar
20 ml of tamari
1/2 tsp of salt
1/2 tsp of ground garlic powder
1/8 tsp of black pepper
1/4 tsp of hot chili sauce (aim for one without added sugar)
80 ml of water
* To save time you can purchase the already cooked store bought option, preferably in BPA-free cans or glass jars.
Preheat your oven to 200°C/400°F.
Thoroughly wash the skin of the sweet potatoes, dry them and cut lengthwise in halve.
Wash the red bell peppers, cut in halve and remove the seeds.
Onto a baking tray covered with baking paper, place the potato and bell pepper halves with the skin pointing up.
Roast the bell peppers for around 20-30 minutes or until the skin is easily removed, and the sweet potatoes for 30-45 minutes or until they are tender. Just stick a fork into the thickest part of the potato. If there’s no resistance, it's good to go.
While the vegetables are roasting, prepare the hummus by blending all of the ingredients using a high speed blender or food processor to a smooth texture. Set aside in the fridge. Any leftovers can be stored cool in a glass container for up to a week.
Next, prepare the peanut butter sauce by adding all of the ingredients to a glass jar and shaking it until everything is combined and a smooth sauce consistency is achieved. If it gets too thick, feel free to add a bit more water. Set aside in the fridge. Any leftovers can be stored cool for up to a week. This sauce also makes a perfect salad dressing!
Finally, remove the broccoli florets from the crown and wash. Depending on the size, you can cut each floret in halve. To a heated pan on medium heat, add a splash or two of water. Next, add in the broccoli florets, season with some salt and black pepper and cover with the lid. Stir frequently and add a bit of water whenever needed (whenever you notice it has evaporated). Cook for at least 5 minutes or until tender.
Before we start loading the sweet potatoes, remove the skin from the roasted bell peppers. Cut the bell peppers in strips, drizzle a bit of balsamic vinegar on top, sprinkle some salt and mix together.
To load the sweet potatoes, place each halve in a plate and sprinkle some salt on top. Spread a generous amount of hummus over the potato. Next, add some sauerkraut, broccoli florets and roasted red bell pepper strips. Finally, drizzle peanut butter sauce and sprinkle some roasted peanuts.
Dig in and enjoy!
Hope you liked today's post! Don't hesitate to ask me any questions in the comments section below.
If you decide to try this or any other recipe from the blog, make sure to mention @nutritious.plants on Instagram, so I can see your creations.