Baked Yams Stuffed with Roasted Spiced Veggies

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Average Rating: 5 | Rated By: 5 users

Keep it simple tonight with hearty vegan baked yams stuffed with roasted spiced veggies and topped with delicious salsa. This is a veggie forward recipe with blended flavours, nutritionally packed and super easy to make. For a meatless dinner, these yams are exceptional!

Yams are made up of complex carbs and fiber, making them a low glycemic food. The antioxidants in yams are outstanding. Yams are a good source of vitamin A and C both of which help fight infections such as flu and help with healthy immune function

Ingredients

  • 2 yams, about 10 oz. each
  • ½ cup cooked chickpeas
  • ½ cup ½-ich cubed squash
  • ½ cup quartered small button mushrooms
  • ½ yellow bell pepper cut into ½ inch pieces
  • 2 Tbsp. extra virgin olive oil, divided
  • ½ tsp. GF curry powder
  • EASY SALSA TOPPING
  • 1 medium size tomato, chopped
  • 1 Tbsp. fresh lime juice
  • 1 garlic clove minced
  • ¼ cup chopped fresh cilantro
  • ¼ tsp. GF ground cumin
  • Sea salt and freshly ground black pepper to taste
  • Garnish: fresh avocado slices
  • Instructions

  • Preheat oven to 425 F
  • Wash and scrub the yams, then pat dry and prick with a sharp knife couple of times. Bake for 50 - 60 minutes until tender
  • While the yams are baking prepare the veggies. Combine the veggies with 1 tablespoon of olive oil curry powder and season with salt and pepper
  • Place seasoned veggies on a baking sheet lined with parchment paper. Roast on the lower rack in the oven while the yams are baking for 15 minutes or until tender.
  • For the salsa, mix the ingredients with remaining olive oil and season with salt and pepper. Set aside
  • To serve, cut an X in the top of each yam and press the flesh upward. Top with roasted veggies and salsa. Garnish with fresh avocado


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