Stuffed Sweet Potatoes
These Stuffed Sweet Potatoes are your sign to switch things up for your next work lunch meal prep - they are nourishing, budget-friendly and time-efficient - the kind of lunch that keeps you full all afternoon without feeling heavy. Psst: they are also plant-based and taste better the next day!
Ingredients:
4 large sweet potatoes, about 230 to 255g each
Salsa
422g tomatoes
75g red onions
10g cilantro leaves
10g, 1 serrano pepper
1 tsp fine Himalayan salt
1 tsp ground black pepper
43ml key lime juice
Miso Bean Filling
250 northern white beans
1l fresh water
2 tbsp olive oil
110g white onions, sliced
15g, 4 garlic cloves, sliced
1 tsp whole fennel seeds
1 - 2 tsp fine Himalayan salt
1 tsp ground blackpepper
570g boiled northern white beans
30g red miso paste (for flavour)
Directions:
Preheat oven to 400°F.
Soak the northern white beans overnight, then drain them and add to a large cooking pot with 1l of fresh water
Bring the water to a boil on high heat, then crack open the pot at 10 minutes and continue to cookthe beans for 20 to 25 minutes until the beans are soft.
Once done, drain the beans while save 145ml of the bean stock (the water the beans cooked in) and them both aside set aside.
While boiling the beans, make a few incisions in the sweet potatoes using a paring knife and place them on a cast iron skillet.
Transfer the sweet potatoes to the oven to bake for about 50 to 55 minutes until it is easy to pass a paring knife through the sweet potato.
Meanwhile, make the salsa by dicing the tomatoes and red onions and slicing the serrano pepper then place them all in a mixing bowl. Add in the cilantro leaves, fine Himalayan salt, ground black pepper and key lime juice. Combine together and taste to adjust any seasonings.
Set the salsa aside and check on the sweet potatoes. Once the sweet potatoes are cooked through, set them aside and make the Miso bean.
To a cast iron skillet on medium heat level, add in the olive oil, sliced onions, garlic, fennel seeds, some of the fine Himalayan salt and ground black pepper. Stir this combination and sauté them for 4 - 5 mins until the aromatics and onions are slightly browned. Stir every now and again to prevent the aromatics from burning.
Add in the boiled beans and some of the bean stock. Combine well and mash some of the beans to bring it all together.
Stir in the red miso paste together with the remaining reserved of bean stock to loosen the mashed beans. Taste to adjust seasonings.
Serve by cutting 1 to 2 baked sweet potatoes in half and fill them with some of the miso beans and salsa. You can pair the stuffed sweet potato with your seasoned grain of choice - buckwheat, quinoa, or black rice.
This is a perfect recipe to make for a work lunch meal or a mix and match dinner.
