About This Recipe:
I love baked sweet potatoes so much that I think they deserve to be the main course, not just a side dish. I wanted to add some savoriness to the sweet potatoes while keeping it vegan, so I thought some black beans, wild rice, and mushrooms would do the trick. I use plenty of seasonings to give the dish a nice Tex-Mex flavor, and add plenty of toppings for some more color and deliciousness. Of course, almost anything would taste good stuffed inside of a sweet potato, so let’s get wild.
Enjoy!
Ingredients (4 servings)
-4 medium sized sweet potatoes
-1 small onion, diced
-8 oz mushrooms, sliced
-2 cups cooked wild rice
-1 can (15 oz) black beans, drained and rinsed
-Olive oil
-Salt and pepper
Seasonings
-1 tsp cumin
-1 tsp paprika
-1 tsp onion powder
-1/2 tsp chili powder
-1/2 tsp garlic powder
Toppings
-2 tomatoes, diced
-1 avocado, diced
-1/2 lime, juiced
-Pickled jalapeños
Instructions (1 hour)
1. Pierce the sweet potatoes with a knife and bake at 425 degrees F for 45 minutes.
2. In a pan over medium heat, pour in 1 tbl of olive oil and sauté the onion for 5 minutes. Add in the mushrooms and cook for another 5 minutes. Stir in all of the seasonings and add salt and pepper. Mix in the cooked wild rice and black beans.
3. In a small bowl, mix together the diced tomatoes and avocado with the lime juice and salt and pepper.
4. Split open the sweet potatoes and stuff with the rice mixture and top with the tomato/avocado and pickled jalapenos.
