Yes, you read that right. I had leftover veggies. And not just any veggies, but sauteed veggies. Normally whatever I make veggie-wise gets eaten throughout the day on the weekend, but when you overdo it or have other fun things to eat, then in the fridge for leftovers it goes. These are just some plain ole veggies sauteed simply with normal seasonings that were from a family dinner that we couldn’t finish that I brought back to life and stuffed into a sweet potato. I hope you get to enjoy these vegan and gluten-free Leftover Spicy Veggie Stuffed Sweet Potatoes.
Normally on the weekends I roast a bunch of veggies with just basic seasonings, and then snack all day long. It’s awesome and very rarely do I have leftovers. But when there are leftovers you want to recreate the wheel so it’s more interesting the second time around since you just gorged on what you had – because it does get tiring eating the same thing all the time, even for me who is notorious for it. An awesome way to recreate something is to add different but complimentary spices. What’s a good way to spice things up? A ready-made spice blend, that’s what! These veggies were originally sautéed with just some Trader Joe’s 21 Seasoning blend which I love because it has everything under the sun in it and I love it all. So when you want to add something different to it the next day to liven things up it, the TJ Blend goes with any and everything! What did I use this time? Cajun seasoning! Have I ever used Cajun anything before? Nope, but when your SIL has a spice heaven of a cupboard you go a little crazy trying new things. Cajun blend and a little cayenne and a Japanese sweet potato – yum, oh, yum!
Since you already did the hard work of sautéing the veggies until done the day before, the second time around just dump the veggies with the coconut oil into your sauté pan and turn the heat up to get it going. Add the spices and lime juice and mix then turn down to medium heat and let the coloring and sautéing commence. Get the veggies crispy since they were in the fridge all night they will of course be limp and soft. The longest part of the entire thing is heating through your sweet potatoes. I made two big potatoes – one for me and one for the SIL, and we gobbled this entire dish up. All those spices together and the little kick of cayenne and tang of the lime was perfection! I think I’m either going to go buy my own Cajun seasoning or figure out what’s in it so I can make my own!
Leftover Spicy Veggie Stuffed Sweet Potatoes, 2 servings
2 Medium Sized Japanese Sweet Potatoes
4 C Leftover Sautéed Vegetables, chop smaller if needed
2 Tbsp Coconut Oil
1 Tbsp Cajun Spice Blend
2 Limes, juiced
1. Wash and poke holes into the sweet potatoes. Cook in the microwave in intervals and turn over after each time. Cook until fork tender.
2. Chop veggies into smaller pieces.
3. Heat sauté pan on high heat with oil and add veggies.
4. Sprinkle spice blend and squeeze in lime juice and mix.
5. Turn heat to medium and sauté veggies until brown – may smell burned so keep an eye on it, but I like the browned bits.
6. Carefully slice open the hot sweet potatoes and squish apart. Fill with veggies.