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Stuffed Sweet Potatoes

Healthy, filling, and customizable breakfast option using sweet potatoes filled with savory or sweet mixtures.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Breakfast, Vegan
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Sweet potatoes Medium-sized
  • 1 can Black beans Rinsed and drained
  • 1 cup Avocado Diced
  • 1 cup Salsa For savory filling
  • 2 cups Spinach Fresh
  • 1/4 cup Nut butter Any variety you like
  • 1 teaspoon Cinnamon For sweet filling
  • 2 tablespoons Maple syrup For sweet filling
  • 1 can Chickpeas Rinsed and drained

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Wash and pierce the sweet potatoes with a fork.
  3. Bake sweet potatoes in the oven for 45-60 minutes until tender.
  4. Let cool slightly, then slice them open.
Filling
  1. For a savory filling: Mix black beans, spinach, avocado, and salsa. Stuff the mixture into the sweet potatoes.
  2. For a sweet filling: Combine nut butter, cinnamon, and maple syrup. Spoon into the sweet potatoes.
Serving
  1. Serve warm and enjoy your vegan breakfast!

Notes

Store stuffed sweet potatoes in an airtight container in the fridge for up to four days or freeze for longer storage. Drizzle extra salsa or maple syrup on top when serving for added flavor. Mix and match fillings based on preferences.