Sweet Potatoes Stuffed with Vegetarian Chili

with a Cilantro and Ginger Sauce & Guacamole

  • 45 min
Family Friendly
Vegetarian
Gluten Free
Sesame
Dairy product
Mustard
Sulphite
High in fiber
Sweet potatoes are perfect for holding chili. They also add a nice texture and are easy to serve! The whole family will love these little boats, because they are beautiful and delicious!
Sweet Potatoes Stuffed with Vegetarian Chili

Ingredients

199 ml
Diced Tomatoes
1
Yellow Onion(s)
1/2 cup(s)
Yogurt
199 ml
Red Kidney Beans
199 ml
Black Beans
14 ml
Honey
1
Garlic Clove(s)
1 tsp
Ground Ginger
1/2
Lime(s)
4 g
Cilantro
2
Sweet Potatoe(s)
1
Red Bell Pepper(s)
2 oz
Guacamole
1 tbsp
Mexican Spice
Nutritional facts
Per serving
Amount / Serving
Calories
735 kcal
Total fat
7 g
Saturated Fat
2 g
Sodium
675 mg
Total Carbohydrate
148 g
Fiber
28 g
Sugar
48 g
Proteins
25 g

Instructions

Bake the sweet potatoes
1

Prepare the sweet potatoes

Preheat the oven to 400°F

Cut the sweet potatoes in half lengthwise and place on a baking sheet lined with parchment paper. Drizzle with 1 Tbsp of olive oil (double for 4 ppl.) and bake for 40 minutes, or until tender.

Prepare the ingredients
2

Prepare the ingredients

Chop the onion and cilantro.

Mince the garlic.

Cut the red pepper into small cubes.

Rinse and drain the black beans and red kidney beans.

Sweat the vegetables
3

Cook the vegetables for the chili

In a large pot, heat 1 Tbsp of olive oil (double for 4 ppl.) and cook the onion, garlic and red bell pepper for 3 minutes until softened.

Add the mexican spice mix and cook another minute. Continue stirring.

Add the beans
4

Continue cooking the chili

Incorporate the diced tomatoes (with their juice) and the black beans and red kidney beans. Let simmer over low heat for 10 minutes. Season with salt and pepper to taste.

Make the sauce
5

Prepare the sauce

Chop the cilantro and cut the lime in two.

In a large bowl, squeeze and juice the lime, add the yogurt, half of the cilantro, the honey, the ground ginger, some salt and mix well.

Serve
6

Plate and serve

Using a spoon, dig a hole in the center of the sweet potatoes. Pour in some creamy sauce and divide chili into the sweet potatoes.

Garnish with guacamole, the rest of cilantro and more sauce.