Vegan Loaded Sweet Potatoes
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.
Servings: 4
Calories: 466kcal
Ingredients
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
Instructions
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.
Assembly
- 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.
Video
Notes
- 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.
Nutrition
Serving: 1potato | Calories: 466kcal | Carbohydrates: 79g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 795mg | Potassium: 1524mg | Fiber: 20g | Sugar: 14g | Vitamin A: 32859IU | Vitamin C: 45mg | Calcium: 135mg | Iron: 4mg