I don’t always eat vegan, but when I do I eat amazing things like this!  Full of flavor, color and even my meat loving husband said he could “eat this once a week.”  So, there – proof it’s awesome.

My chef bestie Coco sent me this recipe from the Oh She Glows cookbook and said it is a household staple for them.  Since she has impeccable taste and I trust 100% of what she tells me, I was in.

We ate it last night and she was right – winner, winner.  Perfect for the upcoming Fall season and would also be a amazing option for entertaining.  You could pair with a seasoned cut of pork or chicken if you wanted to have a protein with it. But if you paired with a fresh salad side that would be fabulous as well.


Loaded Sweet Potatoes

By Oh She Glows

Recipe serves 2 as a main, or 4 as a side

  • 2 Medium Sweet Potatoes

For Avocado Cilantro Crema

  • 1/2 cup (125 ml) fresh cilantro, large stems removed
  • 1 small clove garlic
  • 1 medium/large ripe avocado, pitted
  • 4 teaspoons (20ml) fresh lime juice
  • 1 tablespoon (15ml) water
  • 1/4 teaspoon (1ml) fine sea salt, or to taste
    For the Loaded Sweet Potato
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 1 cup (250ml) diced sweet onion
  • 2 medium cloves garlic, minced
  • 1/4 teaspoon (1ml) chili powder, plus more for serving
  • 1/4 teaspoon (1ml) cumin, plus more for serving
  • 1 (14-ounce/398ml) can of black beans, drained and rinsed, or 1 1/2 cups (375ml) cooked black beans
  • Fine sea salt and freshly ground black pepper
  • Fresh lime juice
  • 2 green onion, thinly sliced


  1.  Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
  2. With a fork, poke several holes in each potato.  Please on a baking sheet and roast for 45 – 75 minutes (timing depends on size), until the flesh is tender and you can easier slide a knife through the center.  After baking let potatoes cool for 5-10 minutes.
  3. Make avocado cilantro crema. In food processor, process 1/2 cup fresh cilantro and 1 small clove garlic until minced.  Add 1 medium ripe avocado, 4 teaspoons of fresh lime juice or to taste, 1 tablespoon of water, 1/4 teaspoon of fine sea salt, or to taste.   Note: There may be small bits of cilantro, but that is okay.
  4. In a medium skillet, heat 1 tablespoon of extra-virgin olive oil.  Add 1 cup of diced sweet onion and 2 cloves of minced garlic and sautè for 3-5  minutes until softened.  Stir in 1/4 teaspoon of chili powder, 1/4 teaspoon of cumin, and black beans and cook for another minute or two.  Add the salt, pepper and lime juice to taste and stir again to combine.
  5. Assemble sweet potatoes.  Slice potato in half lengthwise.  With a knife, score the flesh in a crisscross pattern.  Gently mash the flesh with a fork to fluff.  Sprinkle on some sea salt and pepper to season.

    Recipe says that service is 2 halves, but one was very filling
  6. Layer avocado creme and black beans by the spoonful across each potato half.  Garnish each with green onion, pinch of cumin and chili powder, and salt and pepper.  Serve immediately. *note: we added greek yoghurt which was super yummy and added some creaminess – this way is not vegan. If you want to keep vegan omit this addition.
The hubby’s portion

xoxo, BC





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