Fully Loaded Sweet Potatoes ↠ Full Recipe + VEGAN

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: colby jack cheese

Reduced-fat cheese lowers calories while maintaining flavor.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Banana peppers offer a milder taste with similar texture.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumber

Mashed peas add creaminess with lower cost.

Preheat the oven to 400°F (200°C).

Cut the sweet potatoes in half and place them on a baking pan lined with parchment paper.

Bake the sweet potatoes for 40 to 50 minutes.

While the sweet potatoes are baking, heat a small saucepan over medium-high heat.

Add 1 cup of water to the saucepan and rinse the quinoa, then bring to a simmer.

Chop a piece of onion and half a tomato.

In the same saucepan, add coconut oil and diced onion, cooking for 3 minutes while stirring occasionally.

Add the remaining ingredients: quinoa, black beans, garlic powder, chili powder, cumin, sea salt, tomato sauce, and 1/2 cup of water, along with the chopped tomato.

Mix everything together and cook until no liquid remains.

Once the sweet potatoes are cooked, remove them from the oven and scoop out some of the potato to make space for the stuffing.

Divide the quinoa stuffing between the four sweet potatoes, being careful if it gets messy.

To make the avocado crema, remove the skin from the avocado and mash the flesh in a small bowl.

Add the juice of one lime, some sea salt, garlic powder, and cilantro to the mashed avocado and mix until combined.

Top each sweet potato with 1 tablespoon of the avocado crema and sprinkle with extra cilantro if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens