Loaded Sweet Potatoes

These veggie-stuffed sweet potatoes with creamy avocado sauce are the perfect weeknight dinner! | The Refreshanista

Clearly I’m a big fan of sweet potatoes, as evidenced by some of my favourite recipes I’ve shared on here like these Smokey Sweet Potato Wedges and Sweet Potato Nachos. They’re so versatile and I love how perfectly their sweet flavour pairs with spicy, bold Mexican flavours. Not to mention they’re packed with vitamins! Delicious and healthy 🙂

These veggie-stuffed sweet potatoes with creamy avocado sauce are the perfect weeknight dinner! | The Refreshanista

These baked sweet potatoes are stuffed with lots of veggies and topped with a creamy avocado sauce. It’s a really easy weeknight dinner and surprisingly filling! Even though I’m “eating for two” I couldn’t quite finish mine but it took no convincing to get my husband to finish it for me- it’s a new favourite meal for him 🙂 You could also serve these sweet potatoes as a side dish by serving half a potato rather than a whole one. Perfect for pairing with tacos or fajitas!These veggie-stuffed sweet potatoes with creamy avocado sauce are the perfect weeknight dinner! | The Refreshanista

This recipe is vegan/dairy-free and gluten-free so it’s an easy and delicious meal to make if you’ve got family members or guests who have food intolerances!These veggie-stuffed sweet potatoes with creamy avocado sauce are the perfect weeknight dinner! | The Refreshanista

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Loaded Sweet Potatoes

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Servings 6
Author Melanie Maxwell

Ingredients

For the potatoes:

  • 6 medium sweet potatoes
  • 8 leaves of kale chopped
  • 1 tablespoon white onion sliced (reserve 2 of chopped onion for sauce)
  • 1 large head of broccoli chopped into bite-sized florets
  • 1 can of black beans drained and rinsed
  • 1 teaspoon of garlic powder
  • extra virgin olive oil
  • sea salt to taste

For the sauce:

  • 2 avocados
  • juice of 1 lime
  • 1/2 cup of cold water
  • 1/2 cup of cilantro leaves packed
  • 2 tablespoons of white onion
  • 1 teaspoon of garlic powder
  • sea salt to taste

Instructions

  1. Prick sweet potatoes all over with a fork and bake on a sheet of tinfoil at 450F for 45-65 minutes. They're ready when you can easily pierce them all the way through.
  2. Heat about two tablespoons of olive oil in a large pan with a lid. Add in onions, broccoli, and kale. Sprinkle with garlic powder and sea salt and cook for 10-15 minutes with the lid on, occasionally stirring, until onions are just starting to brown. Add black beans and cover until ready to serve.
  3. Blend all sauce ingredients together in a blender until completely smooth.
  4. To serve, cut sweet potatoes in half lengthwise, fill with veggie and bean mixture, and top with avocado sauce.

How do you like to eat sweet potatoes?

Melanie

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16 thoughts on “Loaded Sweet Potatoes

  1. This is totally my kind of sweet potato!! You packed all my favorite things in there. Perfect for weekday dinners 🙂

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