Sep 20, 2013

Beans ‘n’ Greens Stuffed Sweet Potatoes + Vegan Sour Cream

vegan stuffed sweet potatoes

Here’s a super easy dinner to prepare after a busy day… toss some sweet potatoes in the oven, steam some greens and open a can of beans! You’ll be surprised at how delicious and satisfying this meal is.

I used kale and garbanzo beans but you can easily substitute any leafy green, such as spinach or chard, and any beans you prefer. The only spice I added to this was a bit of Spike salt-free seasoning. I tossed it with the kale and the beans before I heaped them on top of those plump, sweet beauties. Simple and delectable! Oh, I did make a quick vegan sour cream for topping which I would recommend—it really made the dish more special. I also added a little fresh chopped parsley for garnish…

Healthy trails!

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Vegan Sour Cream

A creamy, non-dairy alternative to a luscious sour cream!

Ingredients

  • 1 cup raw cashews
  • ¾ cup water
  • 1 tsp white miso
  • 1 tsp tahini
  • juice of ½ lemon
  • ½ tsp tamari (optional)

Method

  1. Blend all ingredients in a high-powered blender until smooth.

Notes

If you prefer a non-fat (nut-free) sour cream, check out this version by Susan Voisin over at FatFreeVegan.com!

Fat-Free Vegan Sour Cream

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