Looking for a quick, healthy, vegan dinner for one? Sweet potatoes are the answer. This easy oil-free meal cooks in your microwave in just 7 minutes...faster than you can say "delivery". Naturally gluten-free and pumped with extra plant-based protein from beans, this is an essential go-to plant-based recipe. Enjoy with Kale Avocado Salad, Avocado Lime Dressing, or Nacho "Geez!" Sauce.
To make the 7 Minute Southwestern Stuffed Sweet Potato: Place the sweet potato in your microwave and press the "potato" setting. For a medium-size sweet potato, I choose "serving size 2" to cook all the way through. If your microwave doesn't have a potato setting, cook for 3 minutes, rotate, and cook at 90-second intervals until tender in the center.
While the potato cooks, make the stuffing. Drain and rinse the pinto beans (if using canned). Seed and dice the tomatoes. In a small bowl, combine the 3/4 cup beans, diced tomato, chili powder, green chilies, and nutritional yeast.
When the potato is done microwaving, carefully remove. It will be done when a knife easily slides in and out. Using a clean towel to hold the hot potato, cut it in half lengthwise. Use a large spoon to scoop out the potato flesh into the bowl with the filling ingredients. Repeat for the other potato half.
Mix all of the filling ingredients. Taste to adjust seasoning.
Re-stuff the sweet potatoes halves and enjoy. Dinner is served!