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Loaded Sweet Potato Fiesta with Mingle's Magic
A playful twist on sweet potatoes, loaded with the Mingle touch!
Loaded Sweet Potato Fiesta with Mingle's Magic
Mingle Seasoning
Rated 5.0 stars by 1 users
Category
Vegetarian Recipes
Servings
3-5
Prep Time
15 minutes
Cook Time
60 minutes
A playful twist on sweet potatoes, loaded with the Mingle touch!
Ingredients
- 5 small sweet potatoes
- 1 x 200g packet TVP (Textured Vegetable Protein)
- ½ brown onion, diced
- ½ tbsp minced garlic
- 3 roma tomatoes, diced
- 2 tbsp extra virgin olive oil
-
1 packet Mingle's Taco Mexican Fiesta Recipe Base
- ½ beef-style vegan stock cube
- 1 can Mexican style 3 Bean mix, drained
- 4 tbsp tomato paste
- Extra tomatoes, cucumber, and avocado, all diced
- Lemon juice, to taste
- Fresh coriander, chopped
For the Loaded Sweet Potatoes
For the Salsa
Directions
Preparing the Sweet Potatoes
Preheat your oven to 200°C. Give the sweet potatoes a good wash, and give them 4-5 pokes with a fork.
Pop them into the oven and roast for about 45-60 minutes or until they feel soft and fluffy inside.
Preparing the TVP
While the potatoes are roasting, let's re-hydrate that TVP! Empty the packet into a large bowl.
Toss in half of Mingle's Taco Mexican Fiesta Recipe Base and the stock cube.
Pour in 2 cups of boiling water and give it a good stir. Set this mixture aside.
Making the Loaded Topping
Time for the pan magic! Heat up your olive oil in a frying pan over medium-high heat.
Sauté the diced onion and minced garlic until they're feeling transparent.
Toss in the diced tomatoes, cook 'em for 2 minutes, then stir in the tomato paste.
Pour in the drained beans with half a cup of water and give it all a stir.
Let it simmer for a couple of minutes, and then in goes the hydrated TVP with the rest of the Mingle's Taco Mexican Fiesta Recipe Base.
If things are looking a bit thick, add more water until it's just right.
Want more kick? Add 2 tbsp of Worcestershire sauce (just make sure it's a vegan one if you're sticking to the plant-based theme!).
Loading Up the Sweet Potatoes
Once your sweet potatoes are perfectly roasted, make a lengthwise cut down their middles. Now, load 'em up with your freshly made plant-based Mexican mince.
Jazz up the loaded potatoes with the zesty salsa, a squeeze of lemon juice, and sprinkle with coriander. And if you're in the mood for some extra flair and protein, go ahead and top with Greek yogurt and/or cheese.