Vegan Loaded Sweet Potato Recipes

LOADED BAKED POTATOES

Steps:

• Adjust oven rack to middle position and heat oven to 450 degrees. Poke several holes in each potato with tines of fork and microwave potatoes on high until slightly soft to the touch, 6 to 12 minutes, turning them over halfway through.
• Carefully transfer potatoes to oven and cook directly on hot oven rack until skewer glides easily through flesh, about 20 minutes.
• Remove potatoes from oven and make dotted X on top of each potato with tines of fork. Press in at ends of each potato to push flesh up and out. Top with Earth Balance, broccoli, cheddar, salt, and pepper. and bacon bits (if using) and serve.

LOADED SWEET POTATO RECIPE

Steps:

• Oven bake the sweet potato chips until slightly browning and going crunchy. Alternatively, you can use an air-fryer to cook the sweet potatoes.
• Cook the edamame beans for a few minutes in boiling water. Then pop them out of their shells ready to use on the sweet potatoes.
• Place the sweet potato chips on each plate and layer on top with all the toppings, finishing with the edamame beans.
• Serve with cashew nut sauce or vegan pesto and a sweet chilli tomato sauce.

VEGAN LOADED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Wash sweet potatoes and poke a few times with a fork. Place on a baking sheet. Drizzle with oil and use your hands to make sure each potato is evenly coated in oil. Bake for 45-55 minutes or until potatoes are easily pierced with a fork. Set aside.
• While the potatoes bake, add the olive oil and onions and pepper to a non-stick skillet over medium-high heat. Sautés until onions are translucent. Stir in the taco seasoning and garlic and sauté for 1 minute.
• Stir in the black beans, salsa, corn, and ~1/4 teaspoon sea salt. Cook for 2-3 minutes. Taste and add more salt if needed. Set aside.
• Add all of the avocado topping ingredients to a food processor and blend until smooth. I prefer a thick sauce that I can dollop on the potatoes, but you can add more water (1 tablespoon at a time) to make it thinner if you prefer.
• To assemble, cut potatoes in half lengthwise and use fork to fluff insides. Top with 1/4 black bean filling and add a dollop of avocado topping. Garnish with sliced jalapeños, chopped red onion, and cilantro if desired.

VEGAN LOADED SWEET POTATO

Steps:

• Preheat oven to 375 degrees. Line baking sheet with parchment paper.
• Using a fork, poke multiple holes into sweet potatoes. Place potatoes in oven and bake for about 45-60 minutes, or until tender.
• In the meantime, heat olive oil over medium-high heat in medium saucepan. Add garlic and cook for 60 seconds, or until fragrant. Add kale and toss to coat. Add 1/4 cup water and cover for 3-5 minutes. Remove cover, toss kale, reduce heat to low, and cook for another 10-15 minutes, or until kale is desired texture, adding more water as needed. Season with salt and pepper to taste.
• Cut sweet potatoes in half lengthwise. Top with sautéed kale, beans and Green Goddess Dressing.