Recipe: Loaded Baked Sweet Potato
If you try this recipe, don’t forget to take a photo and tag @teamxninja and @speciesunite on Instagram. We’d love to see how it goes!
Ingredients:
2 sweet potatoes
3.5oz tempeh
7oz cannellini beans
2 small onions
1 clove of garlic
3.5oz frozen kale
1 1/2cup crushed tomatoes
2tbs tomato paste
2tbs grape-seed oil
1/3tsp salt
1/4 tsp red pepper flakes
1tbs hemp seeds
1tbs nutritional yeast
Method
Preheat the oven to 400°F
Wash and scrub your sweet potatoes, then pat dry and place onto a lined baking tray. Using a fork, poke a few holes in the sweet potatoes and bake for 60 minutes, or until soft on the inside and crispy on the outside.
Grate the tempeh and peel and dice the onions.
Heat the grape-seed oil on medium heat in a pan, and sauté onion and tempeh for 5 minutes
Season with salt and red pepper flakes, then press 1 clove of garlic into the pan and add the crushed tomatoes, tomato paste, cannellini beans, and kale. Continue to cook for a few minutes, stirring regularly.
After 60 minutes, the potatoes should be ready. Be sure to check them with a knife (if the knife goes in softly, they are cooked). If they’re still a bit hard, bake them for a further 10 minutes.
Finally, slice the sweet potatoes lengthwise and load them with the filling from the pan. Sprinkle with hemp seeds and nutritional yeast, and enjoy!
Recreated From a Recipe by Team Ninja. Follow them on Instagram and check out the video of this recipe here.
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