Stuffed Sweet Potatoes with Hummus (5 Ingredients)

5 from 1 vote

Stuffed Sweet Potatoes with Hummus (5 Ingredients)

Baked sweet potatoes, stuffed with hummus, toasted walnuts and pomegranate. Just 5 ingredients, it is a nutrient-packed vegan, oil-free, gluten-free dinner with loads of mouth-watering flavor!

Prep Time5

Cook Time1

Total Time1 5

Cuisine: American

Keyword: 5 ingredient easy vegan dinner, 5 ingredient wfpb dinner, vegan stuffed sweet potatoes, wfpb dinner, wfpbno easy dinner

Servings: main dish servings

Author: Camilla

Ingredients

2 large sweet potatoes skins scrubbed with water
4 tablespoons hummus
4 tablespoons coarsely chopped toasted walnuts
4 tablespoons pomegranate arils
2 to 3 tablespoons finely chopped fresh mint leaves

Instructions

Preheat oven to 425F.
Prick each sweet potato 5 to 6 times with a fork; place in a pie plate or small baking pan.
Bake in the preheated oven for about 1 hour until very tender. Let cool for 5 minutes.
Place each sweet potato on a plate and split open lengthwise (be careful of the steam that will release).Open the potato wide; mash the flesh with a fork and season to taste with salt & pepper.
Top each potato with half of the hummus, walnuts, pomegranate and mint.
Eat!

Notes

Tip: For effortless toasting, add the chopped walnuts to the baking pan with the sweet potatoes during the final 5 minutes of cooking.

Microwave the sweet potatoes: To microwave the sweet potatoes, prick all over with a fork. Microwave one potato at a time, on HIGH, for 8 to 12 minutes (it will depend on size) until very tender.

Paleo Variation: Replace the hummus with 3 tablespoons of tahini, almond butter, or cashew butter mixed with 1 tablespoon fresh lemon juice and a pinch of cumin.

Nutrition