Cauliflower Cheese-Stuffed Sweet Potatoes
[Vegan]

To Make the Sweet Potatoes:

1. Wash sweet potatoes, place them on a baking tray and use a fork to pierce a few holes into potatoes. Roast them at 360ºF for about 45 minutes, or until fork-tender.
2. Meanwhile, cut cauliflower into large florets. Bring a large saucepan of water to the boil, then add the cauliflower and cook for 15-20 minutes, until cauliflower is soft. Drain and let cool a bit.

To Make the Cheese Sauce:

1. Add cooked cauliflower, nutritional yeast, broth, garlic, cayenne, chopped chili, miso, lemon juice, and tahini to a blender, and blend until completely smooth.
2. Heat balsamic and apple cider vinegar together in a skillet. Add tempeh cubes and stir quickly to coat. Sauté over high heat until begins to turn crisp, about 5 minutes. Stir frequently.
3. Prepare remaining toppings, such as chopped kale, basil, sun-dried tomatoes, and pecans.
4. To serve, split open the baked potatoes and gently press in on both ends. Fill each potato with cauliflower cheese and toppings.