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Hey friends!
Are you craving something delicious and healthy? I’ve got the perfect dish for you!
Today, I’m excited to share my recipe for vegan loaded sweet potatoes.
These beauties are not only packed with flavor, but they’re also super filling and oh-so-nutritious.
Trust me, once you try them, you’ll be hooked!
Let’s dive in and get cooking!
Ingredient Substitutions
Sweet potatoes can be replaced with regular potatoes or butternut squash for a different flavor profile while maintaining similar nutritional benefits. Adjust cooking time as needed, as regular potatoes may require longer baking. Black beans can be substituted with kidney beans or chickpeas, offering similar protein content and texture. These alternatives work well with the existing seasonings and provide comparable nutritional value. Avocado in the sauce can be replaced with cashews for those with avocado allergies or preferences. Soak cashews for 2-4 hours, then blend with the other sauce ingredients, adding more water as needed to achieve the desired consistency. This substitution maintains creaminess while providing healthy fats and a nutty flavor.
| Preparation Time | 10-15 minutes |
| Cooking Time | 45-55 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 20-25 g
- Fat: 30-35 g
- Carbohydrates: 110-120 g
Ingredients
- 4 sweet potatoes
- 1 1/2 tablespoons olive oil (divided)
- 1/2 red onion, diced
- 1/2 bell pepper, diced
- 1 tablespoon taco seasoning
- 2 cloves garlic, finely chopped
- 1 can of black beans (15 oz), drained and rinsed
- 1/3 cup salsa
- 3/4 cup corn (fresh or frozen)
- 1 avocado
- 1 jalapeño (remove seeds and stem; adjust heat by using half)
- 1 clove garlic
- 1 green onion
- 2-5 tablespoons water
- Juice from 1 lime
- Sea salt, to taste
Step 1: Prepare and Bake Sweet Potatoes
Preheat your oven to 400 degrees Fahrenheit.
Wash the sweet potatoes thoroughly, then poke each one a few times with a fork to allow steam to escape during cooking.
Place the sweet potatoes on a baking sheet.
Drizzle them lightly with oil and use your hands to ensure each potato is evenly coated.
Bake the sweet potatoes for 45-55 minutes, or until they can easily be pierced with a fork.
Once done, set them aside to cool slightly.
Step 2: Cook the Black Bean Filling
While the sweet potatoes are baking, heat a non-stick skillet over medium-high heat and add olive oil, chopped onion, and pepper.
Sauté the mixture until the onions are translucent.
Add taco seasoning and minced garlic to the skillet, stirring everything together and sautéing for another minute.
Mix in the black beans, salsa, corn, and approximately 1/4 teaspoon of sea salt.
Let it cook for 2-3 minutes, and taste to adjust the seasoning by adding more salt if needed.
Set the filling aside.
Step 3: Prepare the Avocado Topping
In a food processor, combine all the avocado topping ingredients and blend until smooth.
Aim for a thick consistency that can be easily dolloped onto the potatoes.
If you prefer a thinner sauce, add water gradually, 1 tablespoon at a time, until you achieve the desired consistency.
Step 4: Assemble the Dish
Once the sweet potatoes are cool enough to handle, cut each one in half lengthwise.
Use a fork to fluff the interiors a bit.
Top each potato half with about 1/4 of the black bean filling.
Add a generous dollop of the avocado topping over the filling for added creaminess and flavor.
Step 5: Garnish and Serve
If you like, garnish your stuffed sweet potatoes with sliced jalapeños, chopped red onion, and fresh cilantro for an extra burst of flavor and color.
Serve immediately and enjoy your delicious and vibrant meal!
