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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.