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Flavorful Vegan Loaded Sweet Potatoes

Kathleen R. Coffey
A quick, plant-based dinner loaded with fiber, protein, and healthy fats.
Sweet potatoes are roasted to perfection, topped with savory black beans, corn, and a creamy avocado-lime sauce. Perfect for weeknights, meal prep, or a satisfying solo dinner.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Entree, Main Dish
Cuisine Gluten-Free, Vegan
Servings 4

Equipment

  • 1 Baking Sheet
  • 1 Non-stick skillet
  • 1 Food Processor or Blender
  • 1 knife
  • 1 Cutting Board
  • 1 Fork
  • Measuring Spoons & Cups

Ingredients
  

For the Sweet Potatoes:

  • 4 medium 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 15 oz can black beans, drained and rinsed
  • 1/3 cup salsa
  • 3/4 cup corn kernels fresh or frozen

For the Avocado-Lime Topping:

  • 1 ripe avocado
  • 1 jalapeño seeds and stems removed (adjust to taste)
  • 1 clove garlic
  • 1 green onion stalk
  • 2 –5 tablespoons water
  • 1 lime juiced
  • Sea salt to taste

Instructions
 

  • Prepare the Oven and Sweet Potatoes: Preheat your oven to 400°F (200°C) to ensure it reaches the perfect temperature for roasting.
    While the oven warms, wash each sweet potato thoroughly under cold running water, scrubbing lightly to remove any dirt.
    Using a fork, poke several holes evenly across the surface of each potato—this allows steam to escape during roasting and prevents splitting.
    Place the sweet potatoes on a large baking sheet, drizzle them evenly with ½ tablespoon of olive oil, and gently rub the oil over each potato with your hands, making sure the skin is fully coated.
    This step ensures a slightly crisp skin while keeping the inside tender and fluffy.
  • Roast the Sweet Potatoes: Place the baking sheet with the prepared sweet potatoes in the preheated oven.
    Roast for 45–55 minutes, depending on the size of the potatoes, until they are tender and can be easily pierced with a fork.
    While roasting, you can prepare the fillings and toppings. Once cooked, remove the sweet potatoes from the oven and let them cool slightly so they are safe to handle for assembly.
  • Sauté Aromatics for the Black Bean Filling: While the potatoes are roasting, heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
    Once the oil is shimmering, add the chopped red onion and bell pepper.
    Sauté these aromatics for 3–4 minutes, stirring occasionally, until the onions become translucent and the peppers soften, releasing their natural sweetness. This creates a flavorful base for the filling.
  • Add Seasoning and Garlic: Sprinkle 1 tablespoon of taco seasoning over the sautéed onions and peppers, and then add the minced garlic.
    Stir constantly for about 1 minute to allow the spices and garlic to bloom, enhancing their aroma and taste.
    This step ensures the filling has a robust, savory flavor that complements the sweetness of the potatoes.
  • Combine Black Beans, Corn, and Salsa: Add the drained and rinsed black beans, 1/3 cup of salsa, and ¾ cup of corn kernels to the skillet.
    Stir everything together thoroughly, allowing the ingredients to heat evenly. Season lightly with about ¼ teaspoon of sea salt, then taste and adjust if necessary.
    Cook for an additional 2–3 minutes, stirring frequently, until the mixture is warm and slightly thickened. Remove from heat and set aside for assembly.
  • Prepare the Creamy Avocado-Lime Topping: In a food processor or blender, combine 1 ripe avocado, 1 deseeded jalapeño (or half for a milder version), 1 clove of garlic, 1 green onion stalk, and the juice of 1 lime.
    Add 2 tablespoons of water to start. Blend until smooth and creamy. If the sauce is too thick for your liking, gradually add more water, 1 tablespoon at a time, until you reach the desired consistency.
    Season with sea salt to taste. This topping will add a refreshing, tangy, and creamy element to the potatoes.
  • Cut and Fluff the Roasted Sweet Potatoes: Once the sweet potatoes have cooled slightly, carefully slice each one in half lengthwise.
    Using a fork, gently fluff the inside of each potato, loosening the soft flesh to create little pockets that will hold the filling and sauce.
    This step ensures each bite is airy, soft, and ready to absorb the flavors of the toppings.
  • Assemble the Loaded Sweet Potatoes: Spoon approximately ¼ of the black bean and corn filling onto each sweet potato half.
    Then, add a generous dollop of the creamy avocado-lime topping on top. For extra flavor, you can garnish with thinly sliced jalapeños, finely chopped red onions, or fresh cilantro leaves.
    This assembly creates a visually appealing, colorful dish that is ready to serve.
  • Serve and Enjoy Immediately: Serve the loaded sweet potatoes warm, straight from the oven.
    The combination of sweet, creamy, and savory flavors makes this dish satisfying and hearty.
    Perfect for a quick weeknight dinner, meal prep, or a wholesome solo lunch.
    Leftovers can be stored, but for best results, the avocado topping should be freshly made on the day you serve the dish.

Notes

  • Choose medium-sized sweet potatoes for even roasting and consistent cooking.
  • Poke the potatoes multiple times with a fork to avoid splitting during baking.
  • Use fresh or frozen corn; just thaw frozen corn before adding to the filling.
  • Adjust the heat of the avocado topping by varying the amount of jalapeño.
  • Sweet potatoes, black bean filling, and avocado sauce can all be prepped ahead for easier weeknight assembly.
  • Ensure avocado topping is freshly blended for the best texture and flavor.