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Stuffed Sweet Potatoes with Broccoli and Avocado

These stuffed sweet potatoes are a nutritious and customizable meal filled with vibrant broccoli, creamy avocado, and topped with a zesty sriracha cashew cheese sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: American, Vegan
Calories: 300
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 large large sweet potatoes Ensure they're firm with smooth skin; sourcing organic is always a great choice.
  • 1.5 cups broccoli florets, steamed Fresh is best, but you can also use frozen. Steam until vibrant green but still crunchy.
  • 1 whole avocado, sliced Choose a ripe avocado for the creamiest texture; look for a slight give when gently pressed.
  • 1 can black beans, drained and rinsed Opt for low-sodium varieties if you wish, and always rinse to reduce sodium content.
  • 1 cup sriracha cashew cheese sauce You can make your own or buy ready-made; I love using the brand Nutritional Powerhouse.

Method
 

Preparation
  1. Preheat your oven to 400 degrees F.
  2. Scrub the sweet potatoes thoroughly under cold water, then prick them a few times with a fork to allow steam to escape.
  3. Arrange the sweet potatoes on a baking sheet lined with foil or parchment paper and bake for 45 minutes to 1 hour, until soft.
  4. While the potatoes bake, prepare your sriracha cashew cheese sauce by blending soaked cashews with water, a splash of lemon juice, garlic powder, and sriracha until smooth.
Cooking
  1. Towards the end of baking time, steam the broccoli until vibrant and tender but still bright green.
  2. Warm the black beans in a small saucepan over low heat.
  3. When the sweet potatoes are finished, remove them from the oven and allow them to cool for 5-10 minutes. Make a slit along the top center from end to end and gently push the ends inward to create a pocket.
  4. Fill your sweet potatoes with steamed broccoli, sliced avocado, and warm black beans. Drizzle generously with the sriracha cheese sauce.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. You can stuff them ahead of time and then bake as needed.