Stuffed sweet potato with Mexican salsa mix, guacamole and easy vegan cheese sauce — Meal
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Macros (per serving)

Fat

43%

(18 g)

Protein

10%

(10 g)

Carbs

47%

(41 g)

29 g Net,

12 g Fiber

370 Calories (per serving)

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Weekend Recipes

Stuffed sweet potato with Mexican salsa mix, guacamole and easy vegan cheese sauce

Ingredients

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stuffed sweet Potato

Sweet potato

4 pieces

Avocado

2 pieces

Red onion

1 piece

Tomatoes

1 piece

Black pepper

1 pinch

Salt

1 pinch

Lemon juice

1 Tbsp

Fresh coriander

to taste

Mexicaanse Bonenmix (Hak)

230 g

Cheese sauce

Coconut milk

200 ml

Yeast flakes

4 Tbsp

Tapioca flour

2 Tbsp

Dried turmeric

1 tsp

Garlic powder

12 tsp

Salt

1 pinch

Paprika powder (smoked)

1 pinch

Instructions

Difficulty

Normal

Prep time

25 min

Wait time

40 min

1

Preheat the oven to 200 degrees. Prick the sweet potato with a fork. Bake for about 20 to 40 minutes, depending on how big your potatoes are.

2

Heat the beans in a pan over low heat.

3

Meanwhile, make the quacamole by mashing the avocado, add finely chopped onion and tomato and the pepper and salt and lemon juice.

4

For the cheese sauce, put everything in a pan and put it on medium heat. Stir well with a whisk until it starts to thicken. Leave to cool and refrigerate. Here the sauce will become even thicker.

5

When the sweet potato is cooked, cut it open. Add the bean mixture, the quacamole and top with the cheese sauce and coriander.

6

Enjoy your meal!

7

Ps. You can also replace the cheese sauce with grated vegan cheese. Then do this over the bean mixture and then put it in the oven again.


Ps2. Don't want cheese at all? Then use hummus, also super tasty.

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Details

Allergens

Fruit, Nightshade, Legumes, Citrus

Diet

Vegetarian, Vegan

Course

Dinner

Contributor

Een Vegan Meisje

Een Vegan Meisje

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