Name: Loaded Sweet Potatoes
Cook time: 45 min
Ingredients: 4 medium to large sweet potatoes; 1 medium yellow onion, diced small; 1 tablespoon olive oil; 1/2 medium red bell pepper, diced small; 2 cloves garlic, minced; 1 teaspoon granulated onion; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon sweet paprika; 1/2 teaspoon cumin; 1/4 teaspoon granulated garlic; 1 1/2 cups cooked black beans, drained; 1/2 teaspoon salt (or to taste); 1 medium fresh tomato, diced small; 6 green onions, sliced; Jennifer's Kitchen Vegan Sour Cream

Vegan, Gluten-Free Loaded-Sweet-Potatoes

My favorite kind of dishes are those that everyone can tailor to their individual tastes. Like Healthy Potato Nachos. Or this vegan Macaroni and Cheese Bar. Or Mazidra.

Or these lovely Loaded Sweet Potatoes.

Different preferences? Picky eater? Gluten-free? No problem. Just set out all the fixin’s and everyone gets to build their own delicious plate just the way they like it! Which makes these make-it-how-you-like-it kind of meals perfect for when you have company coming for dinner.

I used my Vegan, Soy-Free Sour Cream recipe on these loaded sweet potatoes, but you could use this Healthy 5- Minute Vegan Cheese Sauce instead. Or you could use both!!

Loaded Sweet Potatoes

Quick, easy, and very flexible, Loaded Sweet Potatoes can be made according to each individuals tastes.

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Cook Time 45 mins

Course Main Course

YIELD 4 servings

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Ingredients

4 medium to large sweet potatoes
1 medium yellow onion, diced small
1 tablespoon olive oil
1/2 medium red bell pepper, diced small
2 cloves garlic, minced
1 teaspoon granulated onion
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sweet paprika
1/2 teaspoon cumin
1/4 teaspoon granulated garlic
1 1/2 cups cooked black beans, drained
1/2 teaspoon salt - or to taste
1 medium fresh tomato, diced small
6 green onions, sliced
Jennifer's Kitchen Vegan Sour Cream - or purchased sour cream

Instructions

Scrub sweet potatoes, place on middle rack of oven and bake at 400°F for 45 minutes or until completely soft.
Meanwhile, in a large saucepan, sauté diced onions and peppers in oil over medium-low heat until onions begin to look translucent. (If you’re in a hurry, you can skip the sauteing and just load the sweet potato up with raw onions and garlic, but I prefer them sauteed.)
Add garlic and sauté for one additional minute.
Add beans and seasonings and cook until thoroughly heated.
Assemble sweet potatoes: Slice baked sweet potatoes lengthwise down the middle. Fill each sweet potato with 1/4 of the bean mixture. Top with tomatoes, green onions, and sour cream.

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