Imagine a dish that's not just a meal, but a flavor explosion that will make your taste buds dance with joy! These Vegan Loaded Sweet Potatoes are about to become your new obsession - a perfect blend of creamy, crispy, and incredibly satisfying that proves plant-based eating can be both exciting and indulgent. Whether you're a committed vegan, a health-conscious foodie, or simply someone who loves mind-blowing flavors, this recipe is your ticket to a culinary adventure that will leave you craving more!
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 large sweet potatoes
- 1 can black beans, rinsed and drained
- 1 avocado, diced
- 1/2 cup corn (fresh or canned)
- 1/4 cup salsa
- 2 tbsp lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 400°F (200°C). While the oven is heating, wash the sweet potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
- Using a fork, poke several holes in each sweet potato. This allows steam to escape while they cook and helps prevent them from bursting in the oven.
- Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil. Bake in the preheated oven for about 45 minutes, or until they are tender and easily pierced with a fork. You can check for doneness by inserting a fork into the thickest part of the potato.
- While the sweet potatoes are baking, prepare the filling. In a medium bowl, combine the rinsed and drained black beans, diced avocado, corn, salsa, lime juice, and a pinch of salt and pepper. Mix gently to combine, being careful not to mash the avocado too much.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool for a few minutes until they are manageable to handle. Cut each sweet potato in half lengthwise, creating a pocket for the filling.
- Using a fork, gently fluff the insides of the sweet potatoes to create a light and airy texture. This will also create more space for the filling.
- Evenly distribute the black bean and avocado mixture into the sweet potato halves, generously filling each one.
- Garnish the loaded sweet potatoes with fresh cilantro for an added burst of flavor and color.
- Serve the vegan loaded sweet potatoes warm, and enjoy your delicious and nutritious meal!
Tips
- Choose the Right Sweet Potatoes: Look for firm, medium to large sweet potatoes with smooth, unblemished skin for the best texture and flavor.
- Maximize Potato Moisture: Poking holes before baking is crucial - it prevents steam buildup and ensures even cooking.
- Don't Rush the Baking: Patience is key! Bake at 400°F for the full 45 minutes to get that perfectly soft, melt-in-your-mouth texture.
- Keep Your Avocado Fresh: Dice the avocado just before assembling to prevent browning and maintain its vibrant color and creamy texture.
- Customize Your Toppings: Feel free to add additional garnishes like vegan sour cream, hot sauce, or toasted pumpkin seeds for extra crunch and flavor.
- Meal Prep Friendly: These loaded sweet potatoes can be partially prepared in advance - bake the potatoes and prep the filling separately, then assemble just before serving.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 65g
Protein: 15g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
