If you’re looking for a delicious, satisfying one-dish meal for Thanksgiving, these Loaded Sweet Potatoes with Spicy KAMUT® Brand Wheat Berries and Black Beans are your easy answer. Packed with the health and nutrition power of whole grain KAMUT® Brand Wheat, these completely plant-based (vegan), stuffed sweet potatoes are brimming with fiber, plant protein, healthy fats, vitamins, minerals, and phytochemicals linked with health benefits. Just bake up the sweet potatoes (microwave them if you’re in a hurry), simmer this flavorful spicy filling, which contains whole grain KAMUT® Brand Wheat, onion, bell pepper, black beans, corn, and flavorful spices, create a simple cashew cream topping, and load up those tender golden sweet potatoes with toppings, including avocado, cilantro, and green onions. You can create each loaded sweet potato, or set out the filling and toppings and let each one at the dinner table prepare their own sweet potato just the way they like it.

And don’t forget to pack up those leftovers for a wonderful meal the next day!

Loaded Sweet Potatoes with Spicy KAMUT® Wheat Berries and Black Beans

(1 votes, average: 5.00 out of 5)
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5 from 1 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 1 hour 15 minutes
• Yield: 6 servings
• Diet: Vegan

Description

This satisfying, delicious, completely plant-based (vegan), gluten-free recipe for Loaded Sweet Potatoes with Spicy Kamut Wheat Berries and Black Beans is filled with the flavor and nutrition power of hearty tubers, whole grains, and pulses—coming together into a beautiful meal that truly comforts the mind, body, and soul.

Ingredients

Sweet Potatoes:

• 6 medium sweet potatoes

Spicy KAMUT® Brand Wheat Berry Filling:

• 1 tablespoon extra-virgin olive oil
• 1 medium onion, diced
• 1 small bell pepper, diced
• 3 cloves garlic, minced
• 1 small jalapeno pepper, finely diced
• 2 teaspoons chili powder
• 1 cup KAMUT® Brand Wheat berries, uncooked
• 2 cups vegetable broth
• 1 cup water
• 2 tablespoons tomato paste
• 1 cup black beans, canned or cooked, drained
• ½ cup corn (fresh cooked, frozen, or canned, drained)

Cashew Cream:

• 1 cup raw cashews
• Boiling water
• ½ lemon, juiced
• ½ cup plant-based milk, plain, unsweetened
• 2 tablespoons nutritional yeast
• 1 clove garlic
• Pinch salt and white pepper

Toppings:

• 1/3 cup prepared salsa
• 1 medium avocado, thinly sliced
• 1/3 cup chopped cilantro
• 3 stalks green onions, sliced

Instructions

1. Preheat oven to 375 F. Place fresh, unpeeled sweet potatoes on a baking sheet or in 9 x 13-inch baking dish. Use a fork to pierce each sweet potato several times. Place in oven and bake for about 1 hour, until soft and tender when squeezed.

   Remove from oven and set aside. (Alternatively, place sweet potatoes in a microwave-safe dish and cook on high for about 10 minutes until tender.)

2. While sweet potatoes are baking, make the spicy KAMUT® wheat berry filling.
3. Heat olive oil in a large sauté pan or pot over medium heat.
4. Add onion, bell pepper, garlic, and jalapeno, and sauté for 6 minutes.
5. Add chili powder and KAMUT® wheat berries and sauté for an additional 2 minutes.
6. Add vegetable broth, water, and tomato paste, stir well, cover, and cook over medium heat for about 40 minutes, stirring frequently. If mixture becomes dry, add a small amount of water to create a moist mixture that doesn’t stick to the pan.
7. Add beans and corn and continue to cook for about 5 minutes, stirring frequently, until KAMUT® wheat berries are tender yet firm.
8. Remove spicy KAMUT® wheat berry filling from stove and set aside.
9. While spicy KAMUT® wheat berry filling is cooking, make cashew cream by placing raw cashews in a small bowl and covering with boiling water. Let soak for 20 minutes.
10. Drain water from cashews, and place drained cashews in the container of a small blender. Add lemon juice, plant-based milk, nutritional yeast, garlic, salt, and white pepper.

    Blend until smooth and creamy. May need to stop and scrape down sides. Transfer to a small bowl.

11. Prepare loaded sweet potatoes by slicing a vertical cut down the length of each cooked sweet potato, then slicing another horizontal cut down the width of each sweet potato to create a cross formation. Gently squeeze the sweet potato lengthwise to allow it to separate slightly to create an opening for stuffing it.
12. Scoop up the KAMUT® wheat berry filling on top of each sweet potato (about 2/3 cup per sweet potato), allowing it to spill over sightly.
13. Top each sweet potato with: cashew cream (3 tablespoons), salsa (1 tablespoon), avocado slices (1/6th avocado), chopped cilantro (1 tablespoon), and green onion (1 tablespoon).

    Serve immediately.

Notes

May serve each stuffed sweet potato on a large platter or baking dish. Alternatively, dish up the filling, cashew cream, and toppings and let each dinner guest top their own sweet potato just the way they like it.

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 502
• Sugar: 14 g
• Sodium: 542 mg
• Fat: 18 g
• Saturated Fat: 3 g
• Carbohydrates: 74 g
• Fiber: 15 g
• Protein: 17 g

Keywords: sweet potatoes, vegan sweet potato recipe, kamut, vegan entree

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Recipe and photos by Sharon Palmer, The Plant-Powered Dietitian.

Sponsored by KAMUT® brand khorasan wheat.