VEGAN LOADED SWEET POTATOES

Vegan

You really can’t go wrong these vegan loaded sweet potatoes! The black bean filling is super simple to whip up and can be served up over a salad too. Try adding a dollop of the avocado topping to spice things up rather than just sliced avocado.

VEGAN LOADED SWEET POTATOES

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Prep Time 10 mins
Cook Time 42 mins
Total Time 55 mins
Course Main Course
Servings 4

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 Look for gluten free taco seasoning or make your own.
  • 2 cloves garlic minced
  • 1 15 oz can black beans, drained and rinsed
  • 1/3 cup salsa

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
 

  • 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.
  • 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.
  • Stir in the black beans, salsa, and ~1/4 teaspoon sea salt. Cook for 2-3 minutes. Taste and add more salt if needed. Set aside.
  • Add all of the avocado topping ingredients to a food processor and blend until smooth. It will be a little thick. If you prefer you can add more water (1 tablespoon at a time) to make it thinner.
  • 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.
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