In The Kit's What’s Cooking series, Canadians in the food world share their favourite at-home recipes: the easy, delicious — even occasionally healthy! — meals that they go back to again and again. On today’s menu: Hannah Sunderani’s recipe for Black Bean Stuffed Sweet Potatoes.
Meet the chef
Hannah Sunderani is the plant-based-food blogger behind Two Spoons, where she shares easy and delicious vegan recipes that are intended for all eaters, from the vegan sceptic to the vegan veteran. She shared her recipe for today’s Black Bean Stuffed Sweet Potatoes because they are “fully loaded, vegan and gluten free, easy to make, healthy and comforting. We’re talking about vegan and gluten free comfort food at its finest.”
Black Bean Stuffed Sweet Potatoes Recipe
Serves 4
Ingredients
4 sweet potatoes
1 tbsp (15 mL) avocado oil or neutral oil of choice
1/4 cup red onion, diced
1 clove garlic, diced
1 cup (150 g) cherry tomatoes, chopped
1 can black beans (400 mL)
1/2 cup corn (75 g)
1/3 cup cilantro, chopped, tightly packed (12 g)
1/2 lime, juiced
2 tsp olive oil (10 mL)
1/4 tsp sea salt
pinch pepper
pinch red pepper flakes
Easy Guacamole (for topping)
1 avocado
2 tsp lime juice (10 mL)
pinch sea salt
Vegan Sour Cream (to drizzle)
1/3 cup coconut yogurt (80 mL)
1/2 tsp lime juice (2.5 mL)
pinch sea salt
Instructions
1. Preheat oven to 400F. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with avocado oil to lightly coat. Bake for 40 minutes, or until cooked through.
2. In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and red pepper flakes. Mix to combine.
3. Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.
4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.
Hannah’s Kitchen Essentials
What are your three essential pantry ingredients?
“Cashews, hemp hearts and chickpeas. If you’re trying to go more plant-based, the cashew will be your confidant. Use cashews as the base to make ultra-creamy and cheesy dishes like alfredo, mac and cheese and cream cheese spreads. You can also use it to make sweet desserts like cheesecakes and chocolate mousse. Hemp hearts: I add this mighty little seed on salads, porridge bowls and avocado toast for a little protein boost. Two tablespoons of hemp hearts has 6 grams of protein, and it adds a beautiful nutty taste to whatever you’re eating. Lastly, chickpeas — can I even call myself a vegan without chickpeas in my pantry? Simply add them to salads or stir-fry for extra protein or use them to make hummus and falafels.”
What’s your best at-home cooking advice?
“Enjoy the process. I get that scrubbing potatoes or cutting a butternut squash can feel daunting, but over time you’ll learn to love those moments. It’s a great time to be present and calm with the mind. Or, take this time to listen to an audiobook or podcast. I relish these moments now.”
Who is a Canadian in the food world that you admire?
“Erin Ireland. She is a vegan activist and founder of To Die For Bakery in Vancouver. She tackles animal rights and activism full-on, and I admire her for her honesty and courage.”
What kitchen tool can you not live without?
“Absolutely, without a doubt: my high-performance blender. It’s a beloved member of our family and my sous-chef. Why can’t I live without it? I use it to make everything from smoothies to nut milks, soups, nut butters, ice creams and more. My blender is a Vitamix, but there are lots of great brands that work just the same.”
If you had to choose one condiment to stick to for the rest of your life, what would it be?
“Is avocado a condiment?”
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