these sweet potatoes are stuffed with beans, veggie hummus, baba ganoush, tahini, and topped with spices and balsamic. this meal is vegan & can be thrown together is minutes and will leave you so satisfied!

How do you feel about sweet potatoes?

Sweet potatoes are this week’s theme for the #AutumnProduceChallenge. The LAST of the challenge! I had so much coming up with new & creative recipes I wouldn’t normally make each week, especially in my teeny tiny kitchen. Roasted Apples? Pear Salsa?! (Tip: I love adding that onto salads w/ beans + hummus!) The crumble from #BGBfriendsgiving is a common occurrence though   I also got many new awesome recipes from Ellen & Kayla, including

But back to Sweet Potatoes now. You see, I used to hate them. A loooong time ago. They were a Thanksgiving staple for us, but they were diced and plated, them topped with brown sugar and marshmallows… my serving was probably about 90% toasted marshmallows. Oops? It wasn’t until maybe 9th or 10th grade that I tried actual sweet potatoes and loved them! Hot sweet potatoes topped with cool Greek yogurt or siggi’s is still my jaaaam.

This is also the recipe that got me though about the first month & a half of school… really! I had it for lunch, dinner, or a snack about 4-5 days of the week. I think my snapchat friends got sick of it, until there was that one time I posted a killer photo of them, and had 3 recipe requests! xD

They also come together super quick and easy! I like to roast sweet potatoes in batches, but if I forget to do that, they just take about 6 minutes in the microwave. Then I get out my toppings, drizzle them on, add some spices, and go to towwwwn.

1 medium sweet potatoes
squeeze of lemon or lime juice
1/3c –1/2c chickpeas or cannellini beans
2 tbsp beet hummus (or if I don’t make my own, I like oasis red pepper)
2 tbsp baba ganoush
1 tbsp tahini sauce
smoke paprika, sea salt, black pepper, cayenne, cumin
ketchup or BBQ sauce (mine is fermented, so it’s not too sweet, very natural with an awesome tang)
reduced balsamic