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Loaded Veggie Stuffed Sweet Potatoes

Close-up of a Loaded Veggie Stuffed Sweet Potato topped with black beans, corn, broccoli, and sour cream.
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A recipe for baking sweet potatoes and filling them with a hearty mix of roasted vegetables and savory toppings.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 cup chopped broccoli florets
  • 1 cup chopped bell peppers (mixed colors)
  • 1/2 cup chopped red onion
  • 1 cup cooked black beans, rinsed and drained
  • 1/2 cup frozen corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • 1/4 cup chopped fresh cilantro
  • For Topping (Optional): 1/2 cup vegan sour cream or Greek yogurt, 1/4 cup toasted pumpkin seeds

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork.
  2. Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are tender when squeezed.
  3. While the potatoes bake, prepare the filling. Toss the broccoli, bell peppers, and red onion with olive oil, chili powder, cumin, salt, and pepper on a baking sheet.
  4. Roast the vegetables for 15 minutes, stirring halfway through, until slightly tender and browned.
  5. Remove the vegetables from the oven and transfer them to a bowl. Stir in the black beans and corn.
  6. Once the sweet potatoes are done, carefully slice each one lengthwise down the center, opening it slightly without cutting all the way through. Fluff the inside flesh gently with a fork.
  7. Spoon the vegetable and bean mixture evenly into the center of each sweet potato.
  8. Top each stuffed potato with fresh cilantro and your choice of topping, such as vegan sour cream or toasted pumpkin seeds. Serve immediately.

Notes

  • To speed up cooking, microwave the sweet potatoes for 5-7 minutes until slightly soft before baking them for 15 minutes to crisp the skin.
  • You can substitute the vegetables with mushrooms, zucchini, or kale based on what you have available.
  • For a gluten-free and vegan dish, use vegan sour cream or a simple lime-tahini drizzle as the creamy topping.

Nutrition

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