These Loaded Baked Sweet Potatoes are packed with veggies, black beans and delicious flavour! They are a quick and easy dinner option everyone will love. Top with my Whipped Feta Dip and you have the perfect simple meal.
A nourishing, satisfying meal everyone will love
Loaded baked potatoes are one of those classic recipes that people keep coming back to because they are well loved & super easy to make.
With these Loaded Baked Sweet Potatoes, I added a little twist to the classic recipe by keeping it plant based, and using sweet potatoes as the base. Regular old white potatoes would work well here too, but I love the flavour of sweet potatoes.
This recipe helps to up your fibre intake with all the veggies packed into a convenient package. The addition of the black beans helps to keep this recipe plant based while providing a great protein source, as well as lots of fibre.
Ingredients in Loaded Baked Sweet Potatoes
This recipe uses simple ingredients that you probably already have on hand. Other than chopping a few veggies, this is a super simple recipe that you can make in no time.
You’ll need:
- 2 sweet potatoes
- avocado oil or cooking oil of choice
- fresh garlic
- yellow onion
- red bell pepper
- 1 (19 oz) can black beans
- salt, chili powder, paprika and cumin
Suggested Toppings:
I used my Whipped Feta Dip (see recipe here) to drizzle over top in this recipe. Other options include:
- crumbled feta cheese
- plain yogurt or sour cream
- fresh parsley or cilantro
- cracked black pepper
- avocado slices
If you try this recipe leave a star rating and review below so I know how you liked it.
Be sure to check out some more recipes on the blog like my Whipped Feta Dip, or some more dinner inspiration like this Maple Tahini Roasted Chickpea and Sweet Potato Sheet Pan, my Maple Chili Lime Salmon, or this Peanut Sauce Tofu Stir Fry.
Loaded Baked Sweet Potatoes
Ingredients
- 2 sweet potatoes, cut lengthwise
- drizzle of avocado oil or cooking oil of choice
- pinch salt
- 2 cloves garlic, minced
- 1/2 a yellow onion, diced
- 1 red bell pepper, diced
- 1 (19 oz) can black beans, strained and rinsed
- 1/2 tsp each of chili powder and paprika
- 1/4 tsp cumin
Suggested Toppings
- fresh parsley or cilantro
- plain yogurt or sour cream
- crumbled feta cheese
- whipped feta dip Recipe on the blog
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice both sweet potatoes and poke a few holes in the skin using a fork.
- Drizzle a little oil over the potatoes and brush over the skin and cut side. Season the cut side with a pinch of salt and place the cut side down on the baking sheet. Bake for 30- 40 minutes until fork tender, depending on how large your potatoes are.
- While the potatoes are baking, heat a medium skillet over medium-low heat. Add a drizzle of oil into the pan once hot and add the garlic, onion, black beans and the spices. Saute for 8-10 minutes until the vegetables are softened, remove from heat and set aside.
- Once the potatoes are finished, use a spoon to make little wells in the middle to make room for the filling. Add the scooped out sweet potato to the black bean mixture and mix well.
- Add the black bean mixture until the wells of each sweet potato. Top with any toppings of choice as suggested above. Enjoy!
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