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3 vegan loaded sweet potatoes on tray

Vegan Loaded Sweet Potatoes

  • Author: Dietitian Debbie
  • Prep Time: 10 Min
  • Cook Time: 45 Min
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Entree, Main Dish
  • Method: Stove top, baked
  • Cuisine: Vegan, gluten free

Description

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.


Ingredients

  • 4 sweet potatoes
  • 1/2 tablespoon olive oil

For the Filling: 

  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion (~1/2 small red onion)
  • 1/2 bell pepper, chopped
  • 1 tablespoon taco seasoning
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1/3 cup salsa
  • 3/4 cup frozen (or fresh) corn 

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
  • 2 tablespoons water (More to thin if desired)
  • Juice from 1 lime
  • Sea salt, to taste

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. 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. 
  3. While the potatoes bake, add the olive oil and onions and pepper to a non-stick skillet over medium-high heat. Sautés until onions are translucent. Stir in the taco seasoning and garlic and sauté for 1 minute.
  4. 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.
  5. 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. 
  6. 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. 

Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 325 kcal
  • Sugar: 4 g
  • Sodium: 355 mg
  • Fat: 13 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 43.5 g
  • Fiber: 14 g
  • Protein: 11.5 g
  • Cholesterol: 0 mg