This is really two recipes, and if you want to make the chili-stuffed sweet potatoes and top with chopped avocado, you can skip making the sauce, or you can just make nacho sauce and serve it with chips or over veggies. Using finely chopped walnuts instead of ground beef gives you a meaty texture, along with fiber, good fats and protein. The thick chili and the tender sweet potato are a perfect pairing, and the creamy, spicy sauce makes it deluxe.
- 4 small sweet potatoes (14 oz. each), scrubbed
- 2 tsp. extra virgin olive oil, divided
- 1 cup onion, chopped
- 1 1/2 cups walnuts, finely chopped
- 1 large red or green jalapeño, finely chopped
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1 cup tomato sauce
- 1/4 cup water
- 2 large scallions, chopped
- 1/2 cup raw cashews, soaked, drained and rinsed
- 3/4 cup unsweetened non-dairy milk
- 1 clove garlic, chopped
- 3 Tbsp. nutritional yeast
- 1/2 tsp. salt
- 1 Tbsp. red miso
- 2 Tbsp. arrowroot powder
- 2 Tbsp. canola or avocado oil
- 1 tsp. lemon juice
- 1/8 tsp. turmeric
- 1/2 tsp. chipotle powder
Potatoes & Chili
- Preheat the oven to 400° F. Place the sweet potatoes on a sheet pan, slash the skin of each potato once lengthwise, drizzle with 1 tsp. of the olive oil, and rub to coat.
- Roast for about 50 minutes, until tender when pierced with a paring knife. Let cool on a rack until cool enough to handle. While the sweet potatoes bake, make the chili and sauce.
- In a large skillet, warm the remaining olive oil over medium heat, and add the onions. Stir and cook until softened, about 5 minutes.
- Add the chopped walnuts and stir, then add the jalapeño, cumin, chili powder and salt. Stir for 5 minutes to soften the walnuts.
- Add the tomato sauce and water and bring to a boil, then reduce to simmer until thick, about 2 minutes. Reserve.
- Soak raw cashews for 3 hours at room temperature or overnight in the refrigerator.
- In a blender, combine the soaked and drained cashews, non-dairy milk, garlic, nutritional yeast, salt, miso, arrowroot, oil, lemon juice, turmeric and chipotle powder. Secure the lid of the blender and blend until very smooth, scraping down as needed.
- Pour into a small pot and place over medium heat, whisking until the mixture comes to a boil, then reduce and stir while simmering for a minute. Take off the heat and keep warm.
- Place each sweet potato on a dinner plate and cut in half lengthwise, leaving the bottom skin intact. Open the potato and run your knife through the flesh in a crosshatch pattern to coarsely chop it. Top with a heaping half cup of the chili mixture and a heaping 1/4 cup of the nacho sauce. Top with scallions and serve.
Recipe by Robin Asbell.
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