Hey Steemit friends!

Here comes my second entry to the #VeganRainbowContest 🌈 initiated by Hive account@deliciousplants! It might not be one of my prettiest creations but it is definitely one of my most colorful ones AAAND one of my favorite recipes because it is easy to make, just delicious and you can let your creativity run wild with it!

GIANT STUFFED POTATOES

 
Instructions for the Baked Potatos:
Wash and brush the sweet potatoes and make a cut in the middle (so you will be able to open them easier later). Bake them for around 1 hour at 180 degrees Celcius or until tender.

Version A: Sweet Potatoes with Chickpea Stuffing

Prep time: 35 min
Portions: 3

Ingredients

Stuffing

• 1 can of chickpeas
• pinch of salt
• ground cumin
• ground coriander
• ground paprika

Topping

• 2-3 tomatoes
• handful of fresh parsley
• juice of 1 lemon

Dressing

• 60 g tahini
• juice of half a lemon
• 3 cloves of garlic, minced
• some water
• tamari soy sauce for salting

Instructions

1. Season the chickpeas and bake them together with the sweet potatoes for around 30 minutes.
2. Dice the tomates and the fresh parsley and add some lemon juice.
3. Mix all the ingredients for the dressing together in a small bowl.
4. Crack open the sweet potato, fill it with chickpeas and add the tomato topping and the tahini sauce.

Version B: Sweet Potatoes with Black Lentil Stuffing

Prep time: 25 min
Portions: 3

Ingredients

Stuffing

• half a glass of black lentils
• pinch of salt
• half of a red onion, diced
• handful of fresh coriander and parsley
• half a can of sweet corn
• some slices of avocado for the topping

Dressing

• 1 avocado
• handful of coriander
• juice of 1 lime
• pinch of salt
• some water

Instructions

1. Cook the lentils according to package instructions and add some salt in the end.
2. Add diced onion, coriander, parsley and corn and mix well.
3. For the dressing blend the avocado and the rest of the ingredients into a creamy sauce.
4. Crack open the sweet potato, fill it with the lentil stuffing and add the avocado dressing and some avocado slices.

Version C: Stuffed Sweet Potatoes with Quinoa and Avocado

Prep time: 15 min
Portions: 3

Ingredients

Stuffing

• half a glass of quinoa
• pinch of salt
• handful of spring onions
• 1 bell pepper
• 3-4 small radishes
• handful of fresh coriander and parsley

Dressing

• 1 avocado
• handful of coriander
• juice of 1 lime
• pinch of salt
• some water

Instructions

1. Cook the lentils according to package instructions and add some salt in the end.
2. Dice the veggies and herbs and mix them well.
3. For the dressing blend the avocado and the rest of the ingredients into a creamy sauce.
4. Crack open the sweet potato, fill it with the quinoa salad and add the avocado dressing.

Can’t wait for you to try this recipe and let me know in the comments how you like it 😊

Please don't forget to follow, upvote, & resteem, if you liked this recipe 💚

I wish you all a great day!