Stuffed Yams — Two Ways

I cook very simply and watch the grocery bill carefully. So when I write a recipe that works for us, I make it at least once a week. This is one of those recipes. Similar to all of my recipes, they take little to no effort to prepare and are packed with nutrients. They are rich in protein, healthy fats, vitamins, minerals and antioxidants.

You may have noticed that I don't include a nutrient breakdown of calories for my recipes. That's because I don't spend any time worrying about numbers or ratios when it comes to nutrition. When you eat a whole-food, plant-based diet, nature works everything out for you. Our bodies are designed to absorb the nutrients we need and discard what we don't need and we are all unique and perfect in our own way. Plants provide us with energy, vitality and the fuel we need to get through our day.

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Stuffed Yams with Chickpeas
4 yams
1 onion, diced
2 garlic cloves, diced
2 tsp cumin
½ tsp paprika
½ tsp chilli flakes
½ tsp cardamom
1 can low-sodium chickpeas, rinsed well (or 2 cups of dried beans cooked)

fresh cucumber, diced
fresh tomatoes, diced

Method

Begin by preheating the oven to 350 degrees F. Poke tiny holes in the yams with a fork so they can breathe. Bake the yams for at least an hour until they’re soft and gooey.

Meanwhile, in a frying pan sauté the onion and garlic in a little bit of water (approximately 2 Tbsp). You can always use a teaspoon of coconut oil for this but I prefer to cook with water. Add the spices and stir well. After a few minutes, add the chickpeas and stir again. Continue to cook for approximately 20 minutes, until the chickpeas are well seasoned and coated with the spices.

Remove the yams from the heat when they are finished cooking. With a knife, gently cut lengthwise along the centre of the yam. Mash it lightly with a fork and add a few spoonfuls of chickpeas so it resembles a 'yam boat.' Top the yam with Easy Tahini Sauce, fresh tomatoes and fresh cucumber.

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Stuffed Yams with Black Beans and Guacamole
4 yams
1 onion, diced
2 garlic cloves, diced
½ cup organic, non-GMO corn kernels
½ tsp chilli powder
1 can low-sodium black beans, rinsed well (or 2 cups of dried beans cooked)
2 Tbsp green onions, chopped finely

Guacamole
3 avocados, pitted and peeled
1 small onion, minced
1 tomato, minced
juice from 1 lemon
juice from 1 lime

Method

Begin by preheating the oven to 350 degrees F. Poke tiny holes in the yams with a fork so they can breathe. Bake the yams for at least an hour until they’re soft and gooey.

Meanwhile, in a frying pan sauté the onion and garlic in a little bit of water (approximately 2 Tbsp). You can always use a teaspoon of coconut oil for this but I prefer to cook with water. Add the chilli powder and corn and stir well. After a few minutes, add the black beans and stir again. Continue to cook for approximately 20 minutes.

Prepare the guacamole by combining all ingredients in a large bowl and mashing/stirring with a wooden spoon until the avocados are creamy. 

Remove the yams from the heat when they are finished cooking. With a knife, gently cut lengthwise along the centre of the yam.Mash it lightly with a fork and add a few spoonfuls of black beans so it resembles a 'yam boat.' Top the yam with guacamole, Easy Tahini Sauce, fresh tomatoes and fresh cucumber.

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