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.
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
- Preheat oven to 400 degrees Fahrenheit. Line baking sheet with parchment paper.
- 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.
- 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.
- 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.
- 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.
- 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.