These vegan loaded sweet potatoes are sure to become a weeknight favorite. It’s super simple to whip up and makes for filling plant-based dinner with black beans, corn, and avocado-lime topping.
You really can’t go wrong with these vegan loaded sweet potatoes! As the potatoes roasted in the oven, you’ll use the baking time to make the black bean filling and avocado topping so everything can be wrapped up in 45 minutes.
One thing I love about the black bean filling in these is that it can be served in a variety of different ways if a loaded sweet potato isn’t your thing. Instead, add the black beans to a taco salad, spoon it on some nachos, or wrap it up in a burrito. Speaking of nachos, have you tried my delicious vegan nacho recipe?
Why You’ll Love this Recipe
- A filling, one dish meal that is vegan, gluten-free, and dairy free.
- Can be easily meal prepped for quick assembly on busy weeknights. If you roast the sweet potatoes in advance, you can make these in less than 15 minutes.
- As I mentioned above, use any leftover black bean filling in a variety of ways like salad, nachos, tacos, or burritos.
- Sweet Potatoes: I just love the combination of sweet potatoes with the Tex Mex flavors in the beans.
- Black Beans: use low sodium canned black beans if you need to monitor your salt intake. Use about 1 1/2 cups of cooked black beans if not using canned.
- Red Onion/Bell Pepper: Add some flavor as well as additional fiber to the filling.
- Avocado: Avocado gets blitzed in a food processor to make creamy sauce for these loaded sweet potatoes. However, you can also just add sliced or mashed avocados for these potatoes if you don’t want to make the extra dishes.
- Cilantro: Use fresh cilantro in both the avocado topping as well as a garnish on the finished potatoes.
Step by Step
STEP 1: Preheat your oven to 400 degrees Fahrenheit. Scrub your sweet potatoes clean and rub them in a little olive oil. The oil rub helps the skins crisp and brown a bit more when roasting. Poke the sweet potatoes a few times with a fork to allow steam to escape as they cook. Arrange on a sheet pan and cook for 45-55 minutes or until fork tender.
STEP 2: Add oil to a large skillet over medium heat and add the chopped red onion and bell pepper. Sauté for 3-5 minutes or until onion has softened.
STEP 3: Stir in the garlic and taco seasoning. Cook for another 1-2 minutes
STEP 4: Stir in the salsa, corn, and black beans. Sauté for another 5-7 minutes to allow some of the liquid from the salsa to cook off. Taste and add salt as needed. Set aside.
STEP 5: Add all of the avocado topping ingredients to a small food processor or blender cup and pulse to puree. Add water a tablespoon or two at a time until desired consistency is reached. (I like it to be thick and spoonable like sour cream.)
STEP 6: Assemble your stuffed sweet potatoes by dividing the bean filling between each sweet potato and topping with a dollop of the avocado topping.
Tips for Making these Vegan Loaded Sweet Potatoes
- I roasted my sweet potatoes in the oven, but you can speed up this step by cooking them in the microwave. I actually do that often when I just want to add a sweet potato to a meal as a side. If microwaving your potatoes, you can skip the oil.
- Don’t have black beans? Kidney beans, chili beans, and pinto beans could all work for the filling as well.
- I love the avocado topping for these vegan loaded sweet potatoes. Will and I love spicy foods, so feel free to adjust the amount of jalapeño you use to make it less spicy. You can also add more water when pureeing it in the food processor if you want it to be more of a sauce.
- This NutriBullet Magic Bullet food processor is my favorite kitchen appliance for making small batch sauces like the avocado topping for these sweet potatoes.
Are these vegan loaded sweet potatoes healthy?
These vegan loaded sweet potatoes are a simple meal to recreate that is also loaded with good for you nutrients. Here are some of the reasons why the main ingredients in this dish are healthy.
- Black beans: Many population based research studies have found that those who have a diet that incorporates more beans and legumes are often less likely to have many chronic diseases like heart disease and cancer. Black beans are loaded with fiber (~15 g/cup) which is something many Americans do not get enough of in their diet. They are also a good source of protein and many nutrients like folate, magnesium, and iron.
- Avocado: Avocados are loaded with heart healthy monounsaturated fat as well as fiber (10 g/avocado!). They are also a good source of potassium and vitamins B6 and C.
- Sweet Potato: I personally love sweet potatoes and eat them often. They not only taste good, but they are loaded with vitamins A and C.
Make Ahead and Storage
- Make Ahead: The potatoes can be roasted up to 3-4 days in advance and stored in the refrigerator until you are ready to make the full recipe. The black bean filling can also be made up to 3 days in advance and then reheated when ready to make these loaded sweet potatoes. The avocado topping is best when made the same day that you plan on serving these loaded sweet potatoes as the avocado can turn brown when stored in the fridge for more than a few hours.
- Fridge: Allow to cool to room temperature and store any leftover loaded sweet potatoes in the fridge for up to 3 days.
- Freezer: You can freeze the black bean filling if you want to prepare it in advance or save any leftovers for future use. Allow it to cool to room temperature and store in an airtight container in the freezer. Reheat on the stovetop in a skillet or in the microwave for a couple of minutes.
Looking for more sweet potato recipes?
- Vegetarian black bean and sweet potato burrito
- Vegan peanut curry with chickpeas and sweet potato
- Curry chickpea stuffed sweet potatoes
- Spicy asian style sweet potato noodles
Vegan Loaded Sweet Potatoes
For the Potatoes
- 4 sweet potatoes
- 1/2 tablespoon olive oil
For the Black Bean Filling
- 1 tablespoon olive oil
- 1/2 red onion, chopped
- 1/2 bell pepper, chopped
- 1 tablespoon taco seasoning
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1/3 cup salsa
- 3/4 cup corn kernels (fresh or frozen)
For the Avocado Topping
- 1 avocado
- 1 jalapeno seeds and stems removed (use 1/2 to make it less spicy)
- 1 clove garlic
- 1 green onion stalk
- 2-5 tablespoons water
- 1 lime, juiced
- Sea salt, to taste
For the Potatoes
- Preheat the oven to 400 degrees Fahrenheit.
- Wash sweet potatoes and poke a few times with a fork. Place on a baking sheet. Drizzle with oil and use your hands to make sure each potato is evenly coated in oil. Bake for 45-55 minutes or until potatoes are easily pierced with a fork. Set aside.
For the Black Bean Filling
- While the potatoes bake, add the olive oil, onion, and pepper to a non-stick skillet over medium-high heat. Sauté until onions are translucent. Stir in the taco seasoning and garlic and sauté for 1 minute.
- Stir in the black beans, salsa, corn, and ~1/4 teaspoon sea salt. Cook for 2-3 minutes. Taste and add more salt if needed. Set aside.
For the Avocado Topping
- Add all of the avocado topping ingredients to a food processor and blend until smooth. I prefer a thick sauce that I can dollop on the potatoes, but you can add more water (1 tablespoon at a time) to make it thinner if you prefer.
- To assemble, cut potatoes in half lengthwise and use fork to fluff insides. Top with 1/4 black bean filling and add a dollop of avocado topping. Garnish with sliced jalapeños, chopped red onion, and cilantro if desired.
- Sweet potatoes can be roasted in the oven up to 3 days in advance.
- Store any leftovers in the fridge for up to 3 days.
- Black bean filling can be frozen for up to 3 months. Filling can be prepped up to 3 days in advance.
- Avocado topping is best prepared the same day you plan on serving these loaded sweet potatoes.