Ingredients

Potatoes

  • 4 medium sweet potatoes
  • 1 can black beans
  • 1 can corn
  • 1/3 cup onion, diced
  • 2 cups cooked quinoa
  • 1 bell pepper, diced
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Jalapeños, minced

Avocado drizzle

  • 1 avocado
  • 2 tablespoons vegan mayo (I used Follow Your Heart)
  • 1 teaspoon lemon juice
  • Pinch of salt

Directions

Potatoes

  1. Preheat oven to 350 degrees F. Place potatoes in microwave-safe dish and fill half-way with water.
  2. Cook on high for 10 minutes, turn potatoes, then cook for another 10 minutes (they should be soft).
  3. Carefully remove potatoes from hot water, and place on a cutting board to allow cooling.
  4. In a skillet, brown onion and bell pepper.
  5. In a bowl, combine spices, cooked quinoa, onions, and bell pepper.
  6. Scoop out insides of sweet potatoes and mix in with quinoa mixture.
  7. Place potato skins on a parchment paper lined baking sheet. Bake potato skins for 10 minutes.
  8. Remove potatoes from oven and fill with quinoa mixture.
  9. Place stuffed potatoes back in oven for 20-25 minutes. Remove from oven and allow to cool slightly.

Avocado drizzle

  1. Place all ingredients into a blender and blend on high until very thin.
  2. Drizzle on top of potatoes along with toppings of your choice.

Makes: 4 servings • TOTAL TIME: About 45 minutes


recipe_petzeAbout the Chef

Name of Chef: Danielle Petze
Family: Derek Petze
Community: Rancho Bernardo
Hobbies & Interests: Cooking, going to the gym
Favorite local activity: Hiking at Mount Woodson
About the Recipe: I have been creating vegan recipes for about a year now, and have found a true love for it.
About the Chef: My instagram name is @vegan_danielle, and on there, you can view hundreds of vegan recipes that I’ve created. I am also in the process of creating my website which can be found at www.vegandanielle.com.


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