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Vegan Cinco de Mayo: Loaded Mexican Stuffed Sweet Potatoes

As a vegan in a family of mostly omnivores, picking out a restaurant for dinner can sometimes be a huge ordeal. When in doubt, we usually turn to the trifecta of naturally veggie-friendly cuisines: Thai, Japanese or Mexican. After of a couple of family dinners plus an outing with friends, yesterday I realized I’ve had an overwhelming amount of tacos and fajitas in the past few weeks. Don’t get me wrong- I’m definitely not complaining- but it did inspire me to come up with a Cinco de Mayo entree that you wouldn’t typically find on a menu.

These Loaded Mexican Stuffed Sweet Potatoes are a deliciously protein-packed alternative to the standard fare. The recipe is actually pretty simple to put together but I do recommend planning ahead to prepare the Sunflower Cheese and Lime Cashew Cream. Don’t  forget to serve Margarita Cookies with Lime Coconut Frosting for dessert!

Mexican Stuffed Sweet Potatoes Vegan Gluten-free 1

Loaded Mexican Stuffed Sweet Potatoes

makes 4 servings

What you’ll need:

  • 4 medium sweet potatoes, rinsed and scrubbed
  • 1 cup cooked black beans
  • 1 batch Sunflower Seed Cheese (recipe below)
  • 1 batch Lime Cashew Cream (recipe below)
  • salsa

Directions:

  1. Preheat oven to 400°.
  2. Use a fork to poke holes in sweet potatoes. Place potatoes on a baking sheet lined with tin foil. Bake for 45 minutes, or until tender.
  3. Slice the potatoes lengthwise. Stuff with black beans then layer Sunflower Seed Cheese, Lime Cashew Cream and salsa on top.

Sunflower Seed Cheese

makes 4-6 servings

What you’ll need:

  • 1 cup raw sunflower seeds, soaked in water overnight
  • 1 clove garlic
  • 1/4 cup nutritional yeast
  • 1 tbs apple cider vinegar
  • 1 tbs tamari
  • 2-4 tbs cold water
  • salt and pepper to taste
  • optional– 1/4 tsp ground tumeric (for color)

Directions:

  1. Drain and rinse sunflower seeds.
  2. Combine all ingredients in blender until completely smooth. Start with 1 tablespoon of water and add until desired consistency is reached.

Lime Cashew Cream

makes 4-6 servings

What you’ll need:

  • 1 cup raw cashews, soaked in water at least 4 hours
  • juice of 1 lime
  • 2 tsp agave
  • salt to taste
  • 2-4 tbs cold water

Directions:

  1. Drain and rinse cashews.
  2. Combine all ingredients in blender until completely smooth. Start with 1 tablespoon of water and add until desired consistency is reached.
  3. Refrigerate for at least 30 minutes before serving.

Mexican Stuffed Sweet Potatoes Vegan Gluten-free 2Mexican Stuffed Sweet Potatoes Vegan Gluten-free 3

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