A simple and versatile dish for a healthy weeknight meal the whole family will enjoy! Try my new recipe for these Vegetarian Loaded Sweet Potatoes!
I am excited to share that this is my first recipe from my new kitchen! I apologize for the delay in posts, but moving to a new home and a baby arriving in two months, I have been slacking.  Couldn't be more excited to finally share a new post with all of you and thanks again for the support!
 Jump to Recipe
Don't be so carb shy!
With so many different diets out there, carbs tend to look like the bad guys. From keto to Atkins, high fat meats are taking over a plate of good-for-you whole grains. Don't get me wrong, I do not hate these diets. In fact, I am intrigued to learn more about the keto diet and it's developing research as it becomes more widespread. As of right now, I am still going to focus carbohydrates that are fiber and nutrient-rich and make me feel satisfied after eating.
One example of a healthy carbohydrate is, yes, the sweet potato! Keeping the skin on you will get even more fiber and vitamins. In just one cup, these tubers are loaded with vitamin A, vitamin C, and 4 grams of dietary fiber. Try this vibrant root vegetable spiralized as pasta or in a stir fry, cubed in soups or chilis, and even just plain roasted with your favorite protein.
My recipe for Vegetarian Loaded Sweet Potatoes....
As I said earlier, this recipe is extremely versatile. You can add in any leftover vegetables lingering in your refrigerator and sub in your favorite meat or protein. I wanted to try seitan to get a similar texture to ground meat, but if you prefer other choices then don't be shy. Excellent topping ideas for this taco-inspired dish include: salsa, fresh herbs, avocado, sour cream, and cheese. Want a Mediterranean version? Try olives, spinach, tomatoes, and feta cheese for toppings. Now I know what I will be making next!
Below, I wanted to share with you a fun way to organize your spices. While organizing my kitchen drawers, I came across these drawer fillers to hold your spices! I got mine here at Amazon.com!
I hope this simple and hearty vegetarian loaded sweet potatoes recipe makes your week easier!
Vegetarian Loaded Sweet Potatoes
A simple and hearty recipe stuffing sweet potatoes with healthy legumes and fiber-rich vegetables!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 1x
- Category: Main Course
Ingredients
- 4 Whole Sweet Potatoes (about 6 ounces each)
- 1 tablespoon olive oil (extra virgin)
- 1 Medium Green Pepper (diced)
- 1 Medium Yellow Onion (finely chopped)
- 1 14 ounce can black beans, low sodium (drained & rinses)
- 8 ounces seitan crumbles
- 1 teaspoon cumin (ground)
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (ground)
Instructions
- Preheat oven to 400 degrees Farenheit. While oven is preheating, pierce each potato a few times with a fork or knife. Once oven is hot enough, place potatoes on middle oven rack (feel free to place a cookie sheet below as there will be drippings). Bake for 45 minutes to one hour or until soft in the middle.
- Once there is 15 minutes remaining, heat olive oil in a saute pan on medium heat. Saute the onions and peppers for about 3-5 minutes or until softened. Add the seitan and beans and cook an additional 3 minutes to heat the proteins.
- Add the spices and cook for an additional minute to make aromatic. Turn off the heat and set aside.
- Remove the potatoes once they are soft in the middle. When cool to touch, split the potatoes halfway lenghtwise leaving the bottom of the potato still intact.
- Stuff the inside of the potato with the bean and vegetable mixture. Add additional toppings (optional)
Notes
This recipe can be made with your favorite meat instead of the seitan. Make sure to fully cook the meat before topping.
To make vegan, use dairy-free cheese for a topping.
To make gluten free, remove the seitan from the recipe and use extra beans or your favorite protein as a topping.
Nutrition
- Serving Size: 0
- Calories: 331
- Sugar: 0
- Sodium: 691
- Fat: 8
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 0
- Protein: 14
- Cholesterol: 0
Leave a Reply