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Vegan Loaded Sweet Potatoes

This Mexican loaded sweet potato recipe is bursting with flavor, texture and nutrients.

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Sweet potatoes are rich beta-carotene (a precursor to vitamin A), giving the potatoes it’s vibrant color and vitamin B5, which may reduce the risk of heart attack and stroke, improve wound healing, and healthy hair. Also boasts vitamin B6, manganese and potassium.

Mexican Loaded Sweet Potatoes
Forget “regular” potatoes. Switch it up and bring on their stronger, more formidable cousin the sweet potato. Whether of the red of white variety sweet potato packs a greater punch in both flavor and nutrients.


  • 2 large sweet potatoes
  • 1 can black beans
  • 1 ripe avocado
  • 1/2 medium red onion finely chopped
  • 1 lime
  • 1 tbsp olive oil
  • 1 handful red onion sprouts
  • 1 handful chopped cilantro leaves
  • 1/2 tsp pink Himalayan salt


  • Preheat oven to 350°F/176°C. Rinse the sweet potatoes with plenty of water. With a sharp knife, cut sweet potatoes to remove a wedge shaped slice from each potato (will be used for the stuffing later).
  • Place both sweet potato and the potato wedges on a baking sheet. Drizzle with olive oil, sprinkle a bit of salt, and roast them for about 30 minutes, or until their flesh becomes tender.
  • Meanwhile, prepare the stuffing. Peel the avocado, remove the stone, cut it in small cubes and place it in a bowl. Remove the black beans from the can, wash and drain well, and add them in the avocado bowl, together with the chopped red onion, olive oil, lime juice and salt. Mix well and set aside, for all the flavors to combine.
  • Take sweet potatoes out of oven, peel the potato wedges, cut them in small cubes and mix them with the stuffing ingredients.
  • Distribute evenly the stuffing in each sweet potato, drizzle with olive oil, garnish with chopped cilantro leaves and red onion sprouts and serve right away.
Prep 10 mins
Cook 30 mins
TOTAL 40 mins
Makes 2

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