Wash Sweet Potatoes (4) and pierce the skin of each one with a fork 4-5 times. Place them on a lined baking sheet and bake until tender, 45 minutes to 1 hour.
3.
While the potatoes are baking, combine the Vegan Ground Beef (1 pckg), Red Kidney Beans (1 can), and Salsa (1 jar) in a pan and sauté for about 3 minutes.
4.
Once sweet potatoes are cooked, cut them length-wise and stuff with chili.
5.
Sprinkle on top with some Vegan Cheddar Cheese (1/2 cup) and place in the toaster oven for another 2-3 minutes to melt the cheese. Serve, and enjoy!
Nutrition Per Serving
CALORIES
586
FAT
6.4 g
PROTEIN
39.5 g
CARBS
92.0 g
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