- 2 large sweet potatoes
- ½ bunch broccoli cut into florets
- 2 tablespoons garlic paste, divided *
- 2 tablespoons olive oil, divided
- ½ can low-sodium canned red kidney beans or pinto beans, drained & rinsed
- ¼ regular onion, chopped *
- 1-2 tablespoons chipotle peppers in adobo sauce
- ½ cup water
- ½ cup cheddar blend shredded cheese or preferred non-dairy alternative
- 1 teaspoon turmeric
- Salt and pepper to taste
1. Preheat oven to 450°F.
2. Wash and scrub sweet potatoes with warm water. Leave the skin on. Prick the sweet potatoes with a fork. Place them in the oven and roast for 45 minutes or until tender (timing will vary based on the size of the potatoes).
3. Heat 1 tablespoon of olive oil in a large skillet and add 1 tablespoon of minced garlic. Wait until the garlic sizzles, after about 30 seconds, add the broccoli and a few pinches of salt and black pepper.
4. Sauté the broccoli until bright green and tender, 5 to 7 minutes. Remove from skillet.
5. Heat the remaining olive oil in the same skillet; add garlic and onions. Wait until onions reach the point of transparency. Add chipotle sauce, water, turmeric, beans and shredded cheese. Mix well. Add salt and pepper to taste.
6. Taste and add extra seasonings if necessary or add extra water to make the sauce creamier.
7. Add the broccoli to the cheese mixture or serve it separately.
8. After the sweet potatoes are baked, cut out the centers and remove some sweet potato (which can be saved and eaten later). Place the bean mixture into the hole in each potato, then top with additional shredded cheese.
9. Place the potatoes back in the oven for a few minutes until the cheese is melted. Serve warm.
* Tummy troubles? Replace regular onions with green onions. Reduce or avoid garlic.