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Double Baked Vegan Sweet Potato

Double Baked Vegan Sweet Potato

This may seem like a side dish but the reality is, this is a whole meal packed into one succulent, flavorful sweet potato. Packed with veg and your fave vegan cheese, this recipe is a great one for a hearty but equally healthy meal on any day of the week. 

Makes 4

4 sweet potatoes, washed
1 onion, chopped
1 small head broccoli, chopped
10 mushrooms, chopped
1/2 cup cubed vegan Go Veggie cheese
pinch salt and pepper
1/8 tsp cayenne
1 Tbsp olive oil

Preheat oven to 350 degrees. 
Place washed potatoes on a baking sheet and place in the oven for 1 hour or until cooked through. Pierce with a fork to ensure that the center is cooked. 
Meanwhile, heat half of the oil in a large skillet over medium heat. Add the onion, broccoli and mushrooms and sautee for 7 minutes or until softened and browned. Add the salt, pepper and cayenne and stir to combine.
Slice a small portion of the top of the potato off and very carefully, scoop out all of the potato, leaving only the skin. Set the skin aside.
Place the potato in a large bowl and add the veggie mixture.
Add the remaining olive oil, any additional salt and pepper to taste and stir to combine.
Re-stuff the potato skins with the new veggie and potato mixture. The potatoes will be overflowing. 
Place on a baking sheet and top with vegan cheese.
Bake for 20 minutes. 

Serve piping hot.

 

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