Indulge in nature’s superfood of sweet potatoes with this gluten-free, vegan, and healthy stuffed potato recipe. A complete meal in itself, the stuffed potatoes feature 5 Bean Chili and an army of traditional chili flavors and spices. Prepared with very few ingredients and minimal efforts, you can enjoy this nutritious meal in just 45 minutes!
Serving Size: 2 Stuffed Potatoes
- 1 can Loma Linda 5 Bean Chili
- 2 Sweet potatoes
- 1 tbsp olive oil
- 1/2 cup Guacamole
- 1/2 cup vegan cheese
- Fresh cilantro, finely chopped (for garnishing)
Pre-heat the oven at 400F.
Take the sweet potatoes and prick using a fork on all sides. Brush with olive oil and place on a baking tray. Bake for 40-45 minutes or till the sweet potatoes are cooked and soft inside. Remove from the oven.
Once sweet potatoes are done, split them open. Place about 1/2 cup of chili in each potato then sprinkle with 2 tablespoons of cheese each.
Place them back in the oven for a couple more minutes to melt the cheese.
Remove from the oven. Top the potatoes with cilantro, guacamole and more cheese, if desired. Serve immediately.
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