Bolognese stuffed Sweet Potato
Do you have leftover bolognese sauce? Then make this stuffed sweet potato! Or just make it from scratch. Bolognese-stuffed sweet potato is a delicious and healthy meal that is easy to prepare. This recipe is for a plant-based version of the Italian classic meat sauce. The sweet potato is filled with a tempeh bolognese sauce and topped with arugula, fresh basil, nutritional yeast, and balsamic.
Servings: 2
Ingredients
- 2 medium sweet potatoes
- 5 oz / 140 g tempeh crumbled
- 1 onion
- 1 carrot
- 1 stalk celery
- 1.5 cups tomato sauce
- 1/2 tsp salt or to taste
- 1 tbsp olive oil
For topping:
- 1/2 cup arugula
- 1/2 cup fresh basil leaves
- 2 tbsp nutritional yeast flakes
- 2 tbsp balsamic glaze
- 1/2 tsp cracked pepper
Instructions
- Preheat your oven to 400°F / 200°C. Wash your sweet potatoes and pierce them a few times with a fork.
- Place them on a baking sheet and bake for 45-50 minutes until tender. You will know when they are ready when they release their caramelized juices and the skin starts to loosen. If you aren't sure, pierce with a skewer and see if you can feel resistance in the center.
- Meanwhile, prepare the vegan Bolognese sauce by finely dicing the onion, carrot, and celery. Crumble the tempeh.
- Heat olive oil over medium-high heat and sauté the onion with salt until translucent.
- Add carrots and celery and cook for 3 minutes. Add the crumbled tempeh. Roast for 2 minutes and add the tomato sauce. Season to taste.
- Once the sweet potatoes are ready, let them cool slightly to avoid burning yourself.
- Carefully cut in half. Mash the inside with a fork and keep the skin intact.
- Top with the tempeh-bolognese, fresh arugula and basil leaves, and nutritional yeast for that cheesy flavor, drizzle with olive oil and balsamic glaze, and add cracked pepper. Enjoy!