Loaded Vegan Sweet Potatoes
Is there anything the Sweet Potato can’t do? This Mexican flavour inspired Loaded Sweet Potato recipe delivers a huge hit of flavour, texture, and vegetable variety, so when it comes to picking out the size of your Sweet Potato, you want to go big!
Prep time 10mins
Cooking Time 55mins
Serves 4
INGREDIENTS
4 large sweet potatoes
1 tbs olive oil
1/2 small red onion
1 large red capsicum, chopped
1 tbs taco seasoning
2 cloves garlic, minced
1 400g can black beans, drained and rinsed
1/3 cup tomato salsa
1 400g can corn
Fresh Coriander
1 green chilli
1 red chilli (chillies are for serving, totally optional)
For the Guacamole
1-2 large avocados
A few jalapenos (more if you like it spicy)
1 clove of garlic
1 spring onion
Juice from 1 lime
Sea salt & cracked pepper to taste
METHOD
Step 1 Preheat the oven to 210 degrees Celsius
Step 2 Wash sweet potatoes and poke a few times with a fork and place on a baking. Drizzle with oil and rub to make sure each potato is evenly coated in oil
Step 3 Bake for 45-55 minutes (or until spuds are easily pierced with a fork) then set aside
Step 4 While the potatoes bake, add olive oil and red onion and capsicum to a non-stick pan over medium heat
Step 5 Gently cook until the onions are translucent then stir in the taco seasoning and garlic, cook for another minute
Step 6 Stir in the black beans, salsa, corn, and 1/4 teaspoon sea salt and cook for 2-3 mins, taste and add more salt if needed. Set aside.
Step 7 Add all the Guac ingredients to a bowl and press with a fork until smooth-ish
Step 8 To assemble, cut potatoes in half lengthwise and use fork to fluff up the insides
Step 9 Add a generous sprinkling of cheddar shreds, then top with 1/4 of the bean mix
Step 10 Add a dollop of Guac and spoonful of sour cream
Step 11 Garnish with jalapeños, chillies, chopped red onion, and coriander as desired, and enjoy!
