Stuffed Sweet Potatoes with Broccoli and Avocado
A wholesome and comforting dish featuring tender sweet potatoes filled with steamed broccoli and creamy avocado, drizzled with zesty sriracha cashew cheese sauce.
Ingredients
Main Ingredients
- 3 large sweet potatoes Look for smooth-skinned, firm sweet potatoes for the best flavor.
- 1.5 cups broccoli florets, steamed Fresh is always best, but frozen broccoli can work in a pinch.
- 1 medium avocado, sliced Ripe avocados make a creamy filling; check for a slight give when gently pressed.
- 1 can black beans, drained and rinsed Opt for low-sodium or organic options if you can.
- to taste sriracha cashew cheese sauce This homemade or store-bought treat adds all the creaminess and spice you crave.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Scrub the sweet potatoes under running water, removing any dirt. Prick them a few times with a fork to allow steam to escape while baking.
- Spread the sweet potatoes on a baking sheet lined with parchment paper and bake for about 45 minutes to 1 hour, or until they are soft.
- To save time, you can microwave the sweet potatoes on high for 5 minutes, rotate, then cook for another 3 to 5 minutes until soft.
Making the Sauce and Vegetables
- While the potatoes bake, prepare your sriracha cashew cheese sauce by blending together raw cashews, nutritional yeast, sriracha, lemon juice, garlic powder, water, and salt until smooth.
- In the last 10 minutes of baking, steam the broccoli florets until bright green and crisp-tender, about 4-5 minutes.
- Gently heat the black beans in a saucepan over low heat until warmed through.
Assembly
- Once the sweet potatoes are done, let them cool briefly. Slice them along the top center from end to end and gently push the ends to open up the middle.
- Fill each sweet potato with steamed broccoli, sliced avocado, and a generous drizzle of the sriracha cashew cheese sauce.
- Serve warm and enjoy your creation!
Notes
These stuffed sweet potatoes can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in a microwave or oven to preserve textures. They can also be made ahead but should be assembled just before serving to avoid sogginess.