There’s nothing quite as comforting and wholesome as a baked sweet potato, but when loaded with a medley of vibrant and flavourful toppings, it becomes a complete, satisfying meal. This Vegan Loaded Sweet Potato Recipe combines the natural sweetness of roasted sweet potatoes with the rich, savoury flavours of black beans, fresh vegetables, and creamy guacamole. Finished with a zesty vegan yogurt sauce and a hint of spice from jalapeños, this dish is both nutritious and indulgent. Whether you’re looking for a quick weeknight dinner or a plant-based dish to impress your guests, these loaded sweet potatoes are the perfect choice—simple, healthy, and bursting with flavour.
Ingredients
• Sweet Potatoes: 2 small/medium-sized, washed
• Black Beans: 1/2 can (200g), drained and rinsed
• Cherry Tomatoes: 75g, diced
• Corn Kernels: 4 tablespoon sweet corn
• Red Onion: 2 tablespoons, finely chopped
• Fresh Coriander: 6g, chopped
• Garlic: 1 clove, minced
• Lime Juice: 1 tablespoon
• Olive Oil: 1 tablespoon
• Salt and Pepper
• Jalapeño: 1, thinly sliced
For the Guacamole
• Avocado: 1/2 large, ripe
• Lime Juice: squeeze lime juice
• Salt: To taste
• Fresh Jalapeño: ½, finely chopped (optional)
For the Vegan Yogurt Sauce
• Plain Vegan Yogurt: 4 tablespoons
• Lime Juice: squeeze
• Salt and Pepper: To taste
Method
1. Roast the Sweet Potatoes
• Preheat your oven to 175°C
• Pierce the sweet potatoes with a fork, brush with olive oil and place them on a baking tray. Roast for 25-30 minutes until soft and tender.
2. Prepare the Filling
• While the sweet potatoes are roasting, mix the black beans, diced tomatoes, cooked corn kernels, red onion, coriander leaves, minced garlic, lime juice and salt and pepper together. Set aside.
3. Make the Guacamole
• In a small bowl, mash the avocado with a fork until smooth.
• Mix in lime juice, salt, and chopped jalapeño (if using). Adjust seasoning as needed.
4. Prepare the Yogurt Sauce
• In another bowl, whisk together vegan yogurt, lime juice, salt, and pepper until smooth.
5. Assemble the Loaded Sweet Potatoes
• Slice each roasted sweet potato lengthwise and gently fluff the flesh with a fork.
• Fill each potato with the black bean and vegetable mixture.
• Top with a generous dollop of guacamole and drizzle the yogurt sauce over the top.
• Garnish with fresh coriander leaves and jalapeño slices (if desired).
6. Serve and Enjoy
• Serve warm as a main dish or side. These loaded sweet potatoes are perfect for a quick weeknight meal or a casual gathering.
This dish is satisfying, rich in protein, and packed with plant-based goodness!