Vegan Chorizo Stuffed Sweet Potatoes
These vegan chorizo stuffed sweet potatoes are perfect for meal prepping. This protein packed meal is great year round!
Servings: 4 people
Ingredients
- 4 sweet potatoes
- 3 cups walnuts, soaked overnight for 8 hours or in hot water for at least 30 minutes
- 2 tablespoon olive oil
- 1 tablespoon ancho chili powder
- 1 tablespoon paprika
- 1 ½ teaspoon ground coriander
- 1 ½ tsp dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cinnamon
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon allspice
- 3 tablespoon apple cider vinegar
- 1 ½ teaspoon coconut sugar
- 1 clove garlic, minced
- 2-3 tablespoon vegetable stock (sub with water)
- 2 tablespoon pine nuts
- ¼ cup tahini
- 2 tablespoon lemon juice
- 1-2 clove garlic, minced
- cilantro
- jalapeno/avocado
Instructions
- Preheat oven to 400 degrees F.
- Place the sweet potatoes on a lightly greased baking tray. Rub with oil for a crispy skin. Bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
- Place walnut into a food processor and pulse until they look like crumbles, set aside.
- Into a large skillet add olive oil and all the spices (ancho chili powder - all spice). Turn the heat to medium and cook stirring constantly, until mixture is bubbling and fragrant.
- Turn the heat off heat and carefully add sugar, garlic and vinegar the stir together. (mixture will bubble). Add walnuts to the skillet. Using a spatula, mix until spice mixture is evenly incorporated into the walnuts. Return skillet to medium heat, add 3 tablespoon of veggie broth or water and cook for about 5 - 10 minutes allowing water to soak up and walnuts to soften. Add pine nuts and cook for an additional few minutes to toast the nuts.
- Make the sauce by combining tahini, lemon juice and garlic clove in a small bowl, mix well. Sauce will be thick and could be made thin by mixing in 2-3 tbsps of hot water.
- Assemble your sweet potato…blah blah blah