(Source: Lauren Toyota/hotforfoodblog.com)

Stuffed Sweet Potato With Vegan Nacho Cheese

As the weather gets colder, the call of comfort food gets louder — difficult (or maybe impossible) to resist! And why should you?

With these stuffed potatoes from plant-based power house Lauren Toyota, you can indulge in a dish that brings the comfort-food feel (with gusto) while packing a mean nutritional punch for you and your fam — so cast your concerns aside.

The author of acclaimed plant-based cookbook Vegan Comfort Classics: 101 Recipes To Feed Your Face and founder of popular YouTube channel hot for food, it should come as no surprise that Lauren’s brought her A game with this easy, delicious, and irresistible dish!

Stuffed Sweet Potato With Vegan Nacho Cheese

Ingredients

2 sweet potatoes

1 tsp vegetable oil or olive oil

sea salt & pepper, to taste

Toppings

1 x 15 oz can black beans, drained & rinsed

1 C frozen corn, thawed

2 green onions, finely chopped

2 tsp vegetable oil or olive oil

1/2 tsp taco seasoning

1/4 tsp sea salt

1/4 tsp ground black pepper

1 avocado, diced

1 batch nacho cheese

1/2 C salsa

handful finely chopped chives, as garnish (optional)

Instructions

To prepare the sweet potato for baking preheat the oven to 350°F. Wash your sweet potatoes and poke the surface of the skin with a fork. Then cover each sweet potato with a 1/2 teaspoon of oil and a pinch of sea salt and ground black pepper and coat it using your hands. Bake on a baking sheet for 60 minutes or until tender and cooked through. You could also do these in the microwave if you have one and it takes 5 to 7 minutes… obviously don’t use the tinfoil! With about 10 minutes remaining in the bake time for the potatoes, heat a pan over medium heat and add vegetable oil, black beans, corn and green onions. Sauté for 2 minutes. Then add taco seasoning, sea salt, and ground black pepper. Continue cooking for about 5 to 6 minutes or until the onions are softer and there might be some browning on the corn kernels. Once the potatoes are baked slice them in half and open them up on your plate. Mash the insides with a fork. Then top with the black bean and corn mixture, diced avocado, warm nacho cheese, salsa and garnish with chives.

You can find Lauren and her amazing vegan recipes on Instagram, on YouTube, and through the hot for food website — and grab a copy of Vegan Comfort Classics: 101 Recipes To Feed Your Face here today.

Don’t forget to check her Hazelnut Hot Chocolate, Mini Vegan Powdered Donuts, and Creamy Vegan Tomato Soup.

www.hotforfoodblog.com

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