Vegetarian Chili Stuffed Sweet Potatoes

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    20 mins

  • Servings

    2 sweet potato boats

  • Calories

    307 kcal

  • Course

    Main Course

  • Cuisine

    American, Vegetarian

Vegetarian Chili Stuffed Sweet Potatoes

These quick and easy Vegetarian Chili Stuffed Sweet Potatoes are the perfect use for leftover bean and veggie chili! Top them with all your favorites and get ready to faceplant!

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Ingredients

Servings
  • 1 large sweet potato approx. 13-16 ounces
  • 2 cups leftover vegetarian chili (see post for my favorite recipes)

TOPPING OPTIONS:

  • Pico de Gallo
  • salsa
  • diced tomatoes
  • crushed tortilla chips
  • Fritos corn chips
  • hot sauce
  • fresh cilantro
  • chopped scallions
  • black beans
  • Sliced Jalapenos (fresh or pickled)
  • sliced olives
  • Sour Cream or Greek yogurt (regular or vegan)
  • sliced or cubed avocado or try it with guacamole
  • grated cheddar or Mexican blend cheese (skip for vegan)
  • pickled red onion or raw chopped/sliced onion

I USED:

  • 2 TBSP sour cream
  • 1 TBSP chopped scallions
  • cup Fritos corn chips
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Instructions

  1. Clean and scrub sweet potato then pierce a few times with a fork or knife.
  2. Wrap in a lightly damp paper towel and microwave for 8-10 minutes or until sweet potato is tender and cooked through. You can also opt to bake your potato at 400°F (minus the paper towel) for 45-60 minutes.
  3. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute intervals if needed until cooked through. There are sometimes cook time variations based on potato size and microwave wattage.
  4. While the sweet potato cooks, reheat chili in a small pot on the stove. You can also opt to warm it up via microwave after the potato is done cooking - either works!
  5. Once cool enough to handle. Slice in half vertically and fluff the insides of each sweet potato "boat" with a fork.
  6. Fill each portion with a piping hot scoop of vegetarian chili and pile on the toppings. Enjoy!

Notes

  • I wrote out the instructions for one, but feel free to make 2, 3, even four of these sassy spuds!
  • I typically keep all the ingredients on hand and have them for super speedy lunches throughout the week. They can also be prepped for grab and go work lunches!

Nutrition Information

Show Details
Calories 307kcal (15%) Carbohydrates 57g (19%) Protein 17g (34%) Fat 18g (28%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.04g Cholesterol 51mg (17%) Sodium 1431mg (60%) Potassium 1346mg (38%) Fiber 15g (60%) Sugar 8g (16%) Vitamin A 16999IU (340%) Vitamin C 8mg (9%) Calcium 176mg (18%) Iron 10mg (56%)

Nutrition Facts

Serving: 2sweet potato boats

Amount Per Serving

Calories 307 kcal

% Daily Value*

Calories 307kcal 15%
Carbohydrates 57g 19%
Protein 17g 34%
Fat 18g 28%
Saturated Fat 7g 35%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 0.04g 2%
Cholesterol 51mg 17%
Sodium 1431mg 60%
Potassium 1346mg 29%
Fiber 15g 60%
Sugar 8g 16%
Vitamin A 16999IU 340%
Vitamin C 8mg 9%
Calcium 176mg 18%
Iron 10mg 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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