BBQ Ranch Sweet Potatoes

This meal is great for meal prep. Its easy to make and it heats up well.

Ingredients (4 portions)

4 sweet potatoes

Stuffing

1 can of organic mixed beans

2 cups of organic Basmati rice

1 can of organic tomatoes- diced

2 tablespoons of vegan butter

1 tablespoons of tumeric

1 tablespoon of salt

BBQ sauce- my preference is Primal kitchen- classic bbq sauce organic unsweetened

Dill Ranch

1/3 cup of vegan mayo- my preference is follow your heart grapeseed oil Vegenaise

3 tablespoons of fresh dill

1/2 lemon squeezed/juiced

1 tablespoon of onion powder

1 teaspoon of paprika

2 teaspoons of apple cider vinegar

pinch of salt

This recipe is super easy which is why i love it for meal prepping.

1. Prepare the sweet potatoes

Preheat oven to 400 degrees (my oven is pretty old so time may very) wash the sweet potatoes then puncture it using a fork a few times on each side. Lay each sweet potato on their own piece of foil. Lightly drizzle olive oil and sea salt on the sweet potatoes. Once they are coated wrap tightly in foil. Place foiled sweet potatoes in a pan and bake for 50-70 minutes depending on size.

2. Prepare the stuffing

I have a rice cooker which pretty much does all of the work for me. If this is the case toss everything into the rice cooker for the stuffing (drain and rinse all canned items) and add the amount of water you would normally add for the rice, then another half a cup to account for the tomatoes and beans. If you do not have a rice cooker, cook the rice according to the package (and add vegan butter during this stage). Once almost cooked (most of the water has been absorbed) incorporate the drained canned items and seasoning to the rice.

3. Dill Ranch

Combine all of the ingredients into a food processor or blender until smooth. Let the ranch chill in the fridge.

Once everything is completed, stuff the sweet potatoes with your mixture and drizzle or toss mixture in your favorite bbq sauce. Once you are ready to serve top with chilled dill ranch. Enjoy!