Making these vegan chili-stuffed sweet potatoes is a quick route to a satisfying dinner. If you don’t have the time to bake the sweet potatoes (though their flavor and texture do benefit from the slow oven treatment), microwaving them is completely fine. Both options are presented here.
The bean chili in this recipe is super-easy, made with canned beans and tomatoes, a jar of salsa, and a couple of seasonings. You can choose between plant-based beefy ground or quinoa for the protein boost in addition to the beans.