This recipe for the Healthiest Easy Loaded Baked Sweet Potato is an amazing way to pack in a ton of plant-based protein in a tasty, gluten-free and simple meal!
This recipe can be easily made oil-free too if you simply leave the veggies crunchy. The reason why I have cooked them is simply to soften them up, but if you don’t mind your veggies being crunchy – then you can’t have this dish any healthier than that!
As you have probably noticed – I love sweet potatoes. They have got to be my favourite carb. The beauty of sweet potatoes is that they can be used in a million different ways. You can even make desserts out of sweet potatoes, how cool is that!
Oh, and don’t be put off by the fact that they contain carbohydrates! The carbohydrates they contain are healthy carbs because they are complex carbs, these are the type of carbs you want to have in your diet!
Today, I basically baked a giant sweet potato and stuffed it with some goodness, then topped it with some healthy fats = avocado.
More Sweet Potato Recipes:
Anyway, let’s get down to business.
Please do let me know how you found these Healthiest Easy Loaded Baked Sweet Potato and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
Recipe serves 2
2 large sweet potatoes
1 tablespoon olive oil (optional)
1/2 chopped red onion
1/2 chopped bell pepper
1 cup/of 400g canned/tinned black beans drained & rinsed
1/2 cup50g frozen corn
1/2 cup/100g cooked quinoa
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Sea salt to taste
to garnish: (optional)
1 avocado mashed or sliced
1.Preheat the oven to 400ºF/200C. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes or until soft.
2. Meanwhile, heat the oil in a large skillet. Add the onion and pepper and cook until tender, about 5 minutes.
Add corn, quinoa, black beans, and spices and cook 2 – 3 more minutes. Alternatively, simply dice up all the veggies and mix together with the beans, quinoa, and spices and load the raw mixture onto the potatoes for an oil-free option!
3. When sweet potatoes are fork-tender, remove from the oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!