Delicious Vegan Twice-Baked Sweet Potatoes

Instructions

1. Preheat oven to 200 degrees Celsius (about 400 degrees Fahrenheit).
2. Wash the sweet potato thoroughly and prick it several times with a fork.
3. Place the sweet potato on a baking sheet and bake for 45 minutes or until soft when pierced with a fork.
4. Remove the sweet potato from the oven and let it cool slightly until safe to handle.
5. Cut the sweet potato in half lengthwise and scoop out the flesh into a bowl, leaving the skin intact for stuffing.
6. Heat olive oil in a skillet over medium heat.
7. Add diced yellow onion and minced garlic clove to the skillet and cook until softened, about 3 minutes.
8. Add crumbled firm tofu and diced red bell pepper to the skillet and cook for 5 minutes, stirring occasionally.
9. Add chopped fresh spinach and cook until wilted, about 2 minutes.
10. Remove skillet from heat and stir in nutritional yeast, unsweetened plant milk, ground black pepper, and sea salt.
11. Mix the cooked tofu and vegetable mixture with the sweet potato flesh until well combined.
12. Spoon the mixture back into the sweet potato skins, dividing evenly.
13. Place the stuffed sweet potatoes back on the baking sheet and bake for an additional 15 minutes until heated through and slightly golden on top.
14. Remove from oven and let cool for 5 minutes before serving.