I might have stole this recipe. I know I made it before.. I just don't remember if it was my idea.. so that being said I made this from memory and it turned out pretty good so whether I stole it or not I definitely came up with a cooler name for it.. HA!
I am admittedly not the hugest chipotle flavor person but this recipe really blends well with the other fresh ingredients. I mean... I like chipotle but not when its too much. I like one chipotle flavored thing on top of some sort of mexican dish (hello, chipotle cashew cream!) but this is mild enough to be jusssstttt riiighhttt!
By the way today I came across a really awesome youtube video by a registered dietitian on how those high protein diets are not that good for you which was funny because I shot this PSA photo before I watched it and started vibrating out of my chair like OMG I JUST SAID THIS WOOHOO! Vegetarians statistically live longer because were not scared of carbs! BOOM #RANTOVER Here's you're recipe... :]
Chipotle Stuffed Sweet Potato (Chipotato)
4 medium Sweet potatoes/yams
Coconut oil-for serving (or vegan butter) 1 tbsp canned Adobo (chipotle) sauce 2 tbsp agave 2 limes, juiced 2 big punches of salt 1/2 can black beans, rinsed and drained 1/2 cup corn 1-2 Roma tomato’s, diced 1 bunch of cilantro, chopped 1 avocado, diced 3 green onions, chopped
1.Preheat oven 350 2. Mix all ingredients to make stuffing (just not sweet potato or coconut oil) and stick in fridge 3. Pierce potatoes with a fork and bake 1-1.5 hours depending on how large they are. They will be ready when you can easily pierce with a fork! 4. Cut a slit into the top of the potato and whip coconut oil (or vegan butter if you prefer) into the potato 5. Top with generous amounts of stuffing and serve!
6. Optional- top with basic cashew cream or chipotle cashew cream Note- stuffing keeps pretty well, just heat up potato and add stuffing if plan you on eating later.