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Vegan Stuffed Sweet Potatoes
Vegan Stuffed Sweet Potatoes

Before you jump to Vegan Stuffed Sweet Potatoes recipe, you may want to read this short interesting healthy tips about Energy Enhancing Snack foods.

Eating healthy foods makes all the difference in how we feel. If we eat more healthy meals and a smaller amount of the detrimental ones we generally feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). Sometimes it’s tough to find wholesome foods for something to eat between meals. Shopping for goodies can be a challenge because you have a great number of options. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

If you’re looking for a quick snack, you can’t go completely wrong with a whole grain one. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch break. Chips and crackers made from whole grains can be fantastic for quick snacks to eat on the go. Deciding on whole grain food items is always much better than eating the refined grains we commonly obtain in our grocery stores.

You will find lots of healthy snack foods you can choose that don’t involve a lot of preparation or searching. When you make the decision to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to vegan stuffed sweet potatoes recipe. To cook vegan stuffed sweet potatoes you only need 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Vegan Stuffed Sweet Potatoes:
  1. Provide 3 large sweet potatoes
  2. Use 1 carrot
  3. Get 1 onion
  4. Prepare 1 clove garlic
  5. Provide 1 tbsp coconut oil
  6. Use Home made guacamole
  7. Prepare Coriander
  8. Take 2 tsp chipotle (smoke paprika)
  9. Take 3 tbsp also I have cook chickpea (you can use any grain)
  10. Get 2 tbsp tamari sauce
Steps to make Vegan Stuffed Sweet Potatoes:
  1. Preheat your oven to 220. Scrub, pick and sprinkle your potatoes with salt. Depending on size they will need 40 minutes to 1h 20.
  2. Grate your carrot and onion very finely. Heat a tbsp oil (I use coconut but any will work) and add the chopped veg. Cook until starting to soften.
  3. Add chickpeas, chipotle, tamari sauce and garlic and cook for a few more minutes. Season to taste with salt, pepper and coriander.
  4. Remove potatoes from the oven once soft throughout. Cut large crosses across the tops and leave until cool enough to handle.
  5. Peel open and gently scoop out most of the inside. It will be messy and the skins may tear but it shouldn't matter too much, as long as they stay reasonably intact!
  6. Mash the soft potato and stir into the fried veg and guacamole, until fully mixed together.
  7. Gently spoon the mix back into the skins. Sprinkle with, salt, pepper and paprika. Serve hot.

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