Happy Meatless Monday, friends!
I love sharing #MeatlessMonday recipes, and this one is definitely one of my go-to’s. Aside from the yummy flavors of this recipe, these loaded sweet potatoes are not only easy to make, they’re filling, nutritious and best of all, inexpensive. Plus, loaded sweet potatoes are so easy to change and customize, you can rotate them into your weekly meals without much effort.
- Two sweet potatoes (organic, if possible)
- 1 can of sweet corn
- 1 can of black beans
- 1 red bell pepper
- 1 TBS olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- Salt and pepper, to taste
- 1 avocado, diced (optional, for serving)
- 1 TBS fresh cilantro (optional, for serving)
- Salsa for serving
- Preheat your oven to 425 degrees.
- Under cold running water, wash / scrub your sweet potatoes. Since we’re going to be leaving the skin on, I recommend buying organic sweet potatoes if possible, but if not, just make sure that you’re scrubbing the skin really well to wash off any pesticides.
- Once washed, place your sweet potatoes on to a foil-lined baking sheet. Use a fork to poke a few holes over the surface of each potato.
- When your oven is up to temp, pop your potatoes into the oven and set a timer for 1 hour.
- While your potatoes are baking, pour your corn into a strainer and give it a good rinse under cold water. Once rinsed, pour into a large mixing bowl. Do the same with your black beans and add them to your corn.
- Dice up your red bell pepper and add to corn and bean mixture. Stir everything to combine.
- Next up, drizzle 1 TBS of olive oil over peppers, beans and corn and stir to combine, making sure the oil is evenly distributed.
- Add your garlic powder, chili powder, paprika, cumin, salt and pepper to pepper, beans and corn mixture.
- Give everything a good stir and then pour mixture onto a foil-lined baking sheet. Make sure to spread the mixture out over your baking sheet so that everything has room to cook.
- At the 20 minute mark on your timer, pop your veggies and beans into the oven.
- At the 10 minute mark on your timer, take your veggies + beans out to give everything a stir to ensure even cooking.
- When your timer is up, pull everything out of the oven. Set veggies and beans aside. Let sweet potatoes cool for a few minutes until they’re safe to handle. Totally normal if your potatoes are oozing. : )
- Slice sweet potatoes in half length-wise and check the middle with a fork. If you can easily scrape the flesh in the middle, your potatoes are done! If they’re still a little tough, put them back in the oven for 10 minutes.
- Once your potatoes are cooked, scrape the inside flesh a little bit with a fork to make room for corn, beans and peppers. You will definitely leftovers of this mixture! Add it to a salad for lunch or use as a sided dish for another meal later in the week!
- Scoop some of the mixture into each half of the potato and top with diced avocado, cilantro and salsa. Other additional topping ideas: sour cream (if you’re not vegan), diced jalapeño, olives, pico de gallo, etc.
- Serve immediately and enjoy!
What are your favorite ways to make sweet potatoes? : )