Enchilada Millet Stuffed Sweet Potatoes with Cilantro Garlic Cashew Cream

Stuff stuffed with other stuff – that is the way to my man’s heart. Ryan loves food inside of food, and preferably doused with hot sauce. When he requested “a stuffed something” earlier this week, this vegan meal was received with a “these are f*cking GOOD” response from my very carnivorous other half. I call that a big WIN, especially when he doesn’t even bother to coat something in cheese before eating.

Some people like their sweet potatoes with, well, other sweet things like brown sugar and butter. I like mine spicy and usually (okay always) with chili powder and some cayenne or red pepper flakes. The combo results in a deep flavor that is addictive to me, and just begs to be cooled down with some sour cream or, in this case, cilantro garlic cashew cream.

The ingredient list may seem long, but the process is pretty simple; While the potatoes bake, make your easy homemade enchilada sauce (honestly though, if you’re not feeling like making your own you can sub 2 cups of your favorite store-bought variety), then get the millet going – toast in a pan, pour in broth, bring to a boil, simmer covered for 15 minutes, and set aside. For the cashew cream, put all of the ingredients except the cilantro in a blender and blend until smooth, and then stir in the chopped cilantro. When the potatoes are about 15 minutes away from being done, start cooking the veggies in some olive oil until softened, then add the beans, hominy, millet, and enchilada sauce, and stir until incorporated and warmed through (assuming the sauce had some time to cool off). Take the potatoes out of the oven, slice, and stuff!

Whew, okay fine that seems like a lot of steps, but I promise it’s a fairly relaxed process, and 100% worth it. From your work you get a hearty, filling, texture-packed meal with lots of veggies and fiber. It’s healthy comfort food for your vegan-curious soul.

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Enchilada Millet Stuffed Sweet Potatoes with Cilantro Garlic Cashew Cream

Tender baked sweet potatoes stuffed with a saucy enchilada millet filling, and topped with smooth garlic cilantro cashew cream! A hearty, healthy vegan meal.

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

Homemade Enchilada Sauce

• 2 tablespoons olive oil
• 1 tablespoon flour (I used brown rice flour)
• ¼ cup chili powder
• 2 cups vegetable broth
• 6 ounces tomato paste
• 1 teaspoon dried oregano
• 2 teaspoon ground cumin
• ½-3/4 teaspoon salt
• 1 teaspoon cane sugar
• ¼ teaspoon red pepper flakes

Enchilada Millet Stuffed Sweet Potatoes

• 6 sweet potatoes
• 2 tablespoons olive oil, divided
• 1 cup millet, rinsed
• 2 cups vegetable broth
• 3 cloves garlic, minced
• 1/2 red onion,chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 15-ounce can black beans
• 1 cup hominy or corn
• 2 cups enchilada sauce, recipe above
• 1/4 teaspoon Salt

Cilantro Garlic Cashew Cream

• 1 cup cashews, soaked for at least 6 hours
• 1 tablespoon apple cider vinegar
• 1 tablespoon lime juice
• 5 tablespoons unsweetened almond milk
• 1/4 -1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder
• 1/2 cup cilantro, finely chopped

Directions:

1. Preheat oven to 400 degrees. Place the potatoes on a foil-lined baking sheet, pierce with a fork, and brush with 1 tablespoon olive oil. Bake for 45 minutes-1 hour, until soft.
2. For the enchilada sauce, heat the olive oil in a medium-sized pot, and add the flour and cook, stirring constantly, for 30 seconds until a paste forms. Pour in the chili powder and cook, stirring again, for 30 seconds. Add all other ingredients and stir until incorporated. Bring to a boil, then reduce to a simmer for 20 minutes. Set aside.
3. Add the millet to another pan, and toast, stirring frequently, for 5 minutes. Pour in the broth, bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes, until most of the liquid is absorbed. Set aside for 10 minutes, then fluff with a fork.
4. For the cashew cream, combine all ingredients except the cilantro in a blender and blend until smooth. Stir in the cilantro.
5. 15 minutes before the potatoes are done, heat the remaining tablespoon of olive oil in a large non-stick pan. Add the garlic and cook for 30 seconds, then add the onions and 1/4 teaspoon salt and cook until soft, about 4 minutes. Add the green and red bell peppers and cook, stirring frequently, for 7 minutes until softened. Pour in the beans, hominy, millet, and enchilada sauce and stir until incorporated, cooking until heated through.
6. Slice the cooked potatoes down the middle, and stuff with a heaping 1/2 cup of enchilada millet filling. Top with 2 tablespoons of cashew cream and extra cilantro for garnish.

Nutrition Information: Serving Size: 1 potato, 1/8th filling, 2 tablespoons cashew cream, Calories: 476, Total Fat: 18.0g, Saturated Fat: 3.1g, Cholesterol: 0mg, Sodium: 630mg, Potassium: 1322mg, Total Carbs: 69.2g, Dietary Fiber: 12.1g, Sugars: 14.1g, Protein: 13.9g