Vegan Moroccan Chili Stuffed Sweet Potatoes with Avocado Cream — Will Frolic for Food

Sweet Potatoes + Ras el Hanout Preheat the oven to 400F. Prick the sweet potatoes all over with a sharp knife or fork. Arrange the sweet potatoes on a baking sheet with the pricked side facing up. Bake for 35-45 minutes, until completely tender all the way through. Remove from the oven and let cool before slicing open.Whisk all of the Ras el Hanout spices together: cumin, ginger, black pepper, cinnamon, coriander, allspice and chili powder. Set aside. The Chili: While the sweet potatoes are baking, place a soup pot over medium high heat. Add the onion and coconut oil and sautee for 5-8 minutes or until the onion is just beginning to become translucent, stirring occasionally. While the onion is cooking, separate the kale stems from the leaves. Chop the kale leaves roughly and set aside. Chop the stems roughly into 1/4 inch pieces and add the stems to the sautéing onion along with the minced garlic and 3 teaspoons Ras el Hanout spice mix. Cook the onion with the kale stems and garlic for about 2 minutes. Then add the reserved kale leaves, red pepper, carrots, tomato sauce, water, cayenne and kidney beans. Cook, covered, for 15-20 minutes or until the carrots are tender. Once cooked, cut off the heat and stir in the sea salt. Let cool 5-10 minutes, uncovered, before serving.For the Avocado Cream:While the chili is cooking, combine the avocado cream ingredients in the bowl of a high powered blender: avocado, sunflower seeds, hemp heart, extra virgin olive oil, sweet white onion, garlic clove, sea salt and water. Blend until creamy. Putting it All Together: Slice the sweet potatoes open and spoon chili into them. Top with loads of avocado cream and cilantro. Serve hot.