5 from 9 votes
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!
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
sweet potato boats
Calories:
307 kcal
Course:
Main Course
Cuisine:
American, Vegetarian
Ingredients
- 1 sweet potato approx. 13-16 ounces, large
- 2 cups vegetarian chili see post for my favorite recipes, leftover
TOPPING OPTIONS:
- Pico de Gallo
- salsa
- diced tomatoes
- tortilla chip crushed
- corn chips brand Fritos
- hot sauce
- cilantro fresh
- scallions chopped
- black beans
- jalapeño fresh or pickled, sliced
- olives sliced
- sour cream regular or vegan, or Greek yogurt
- avocado or try it with guacamole, sliced or cubed
- cheddar cheese skip for vegan, grated, or Mexican blend cheese
- red onion pickled, or raw chopped/sliced onion
I USED:
- 2 TBSP sour cream
- 1 TBSP scallions chopped
- ⅛ cup corn chips brand Fritos
Instructions
- Clean and scrub sweet potato then pierce a few times with a fork or knife.
- 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.
- 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.
- 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!
- Once cool enough to handle. Slice in half vertically and fluff the insides of each sweet potato "boat" with a fork.
- Fill each portion with a piping hot scoop of vegetarian chili and pile on the toppings. Enjoy!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 sweet potato boats
Amount Per Serving
Calories 307
% 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.