This Hummus Stuffed Sweet Potato recipe is the latest edition to my Simple Meals collection.
As some of you may know, I’ve been giving the Vegan lifestyle another shot recently. I’m doing a comparison to see which eating plan better controls my blood sugar. A low carb plan, or a Vegan plan. I’m two days in and so far so good!
Because I’m not a huge fan of tofu (I’ll eat it, but not often), I had to come up with something a little creative for breakfast. Mind you, this isn’t really a breakfast type of dish per say, but it certainly did the trick for my first meal of the day!
One thing I’m really liking about a vegan eating plan is the variety. I love my low carb approach, but it’s somewhat limiting. At least for me. So I had a little fun with this one and was really surprised to find that my blood sugar stayed well under the “after meal” limit! This was truly exciting for me because I missed my sweet potatoes somethin’ fierce!
This was so crazy delicious too. I know it might sound like an odd combo, but it truly was amazingly good! Even if you’re not vegan, this is incredible and super easy to make!
I baked my sweet potato in my toaster/convection oven for about 50 minutes. But next time, I think I’ll try it in my new air fryer, just to see if it cooks faster. I swear, between my Instant Pot , toaster oven and my Air Fryer, I may never turn on the big oven again! But I’m totally okay with that. Anything to save on the cost of gas around these parts!
Please note that while I’m giving you measurements for the sack of nutrition data, you don’t have to measure any of this. Just layer the toppings on a baked sweet potato to your liking.
I should also note that the data below is based on 1 cup of sweet potato. Use that information as you wish.
MORE HEALTHY SWEET POTATO RECIPES:
HUMMUS STUFFED SWEET POTATO RECIPE:
Hummus Stuffed Sweet Potato
- 1 medium sweet potato
- 1/4 cup prepared hummus (no sugar added)
- 1/4 cup black beans
- 2 tbsp. fresh, chopped cilantro (optional)
- Wash, dry and bake the sweet potato at 350 for about 50-60 minutes, or until soft an easily pierced through with a knife.
- Remove the potato from the oven (don't burn yourself!) and cut it open.
- Layer on the toppings and serve.