The final word vegan loaded sweet potato – filled with kale, black beans, and topped off with a homemade green goddess dressing. Perfect for a fast and straightforward weeknight meal. 

Why I Love This Recipe

This Vegan Loaded Sweet Potato makes an ideal weeknight meal that’s healthy, delicious and really easy to make.

It’s each filling and satisfying, made with black beans for a lift of plant-based protein and ranging textures and flavors. The sweetness from the sweet potato is balanced by the savory garlicky kale and the tanginess and creaminess from the Green Goddess Dressing. So good! 

Speaking of, I take advantage of my homemade Vegan Green Goddess Dressing that’s full of fresh herbs and silky avocados.

This dressing is hearty, satiating (meaning it’s going to fill you up due to the fiber, healthy fats and plant-based protein!), and is the proper addition to tie the dish together.

Should you’re short on time, a store-bought version of a Green Goddess Dressing could be an excellent substitute. 

This loaded sweet potato will be made for a table of 1 or for the whole family. It’s one among my go-to weeknight meals for the autumn and winter months once I gravitate towards root vegetables and warm, comforting dishes.

Perfect for vegans, vegetarians, and people just seeking to include more plant-based meals of their week!

Ingredients You’ll Need

sweet potato: wealthy in beta carotene, an antioxidant that converts into vitamin A. Sweet potatoes are also a great source of vitamin C, manganese, potassium, calcium, and fiber. 

olive oil: used to cook the onion, garlic and kale. It’s also a great source of dietary fat and antioxidants.

onion: adds fragrant flavor to the dish.

garlic: also adds a punch of flavor! 

kale: I like using pre-shredded, pre-washed kale to save lots of a while. 

black beans: adds plant-based protein and an earthy, barely nutty flavor. Should you’re using canned black beans (I do!) you’ll want to drain and rinse them before adding to the sweet potato. Be at liberty to swap them out for a distinct bean/legume. 

Green Goddess dressing: provides a tangy, brilliant, creamy flavor. You should use a store-bought version to save lots of time.

Equipment You’ll Need (affiliate links – in case you make a purchase order I receive a small commission)

Baking Sheet

Methods to Make Vegan Loaded Sweet Potato

1. Bake sweet potatoes. Season potatoes with 1 teaspoon olive oil and salt then poke multiple holes into them using a fork. Place potatoes in oven and bake for about 45-55 minutes, or until tender.
2. Sauté onions and garlic. Heat 1 tablespoon olive oil over medium-high heat in medium saucepan and cook onions until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Add kale and black beans. First, add kale and toss to coat. Add 1/4 cup water, cover, and cook until kale has wilted, about 2-3 minutes. Cook until kale is desired texture, adding more water as needed and season with salt and pepper to taste. Add beans and stir until warmed through.
4. Assemble sweet potatoes. Cut roasted potatoes in half lengthwise. Top with sautéed kale and beans.
5. Serve! Drizzle Green Goddess Dressing on top and luxuriate in. 

Expert Suggestions

This recipe has several shortcuts you possibly can take to get dinner on the table quickly: 

1. Use canned black beans as a substitute of dry beans so all you’ve got to do is drain and rinse.
2. Buy pre-shredded, pre-washed kale from the food market that’s able to use. 
3. Roast the sweet potatoes ahead of time and store them within the fridge until you’re able to eat.
4. Swap the homemade Green Goddess Dressing for a store-bought version or prep the homemade dressing prematurely. Pre-made Vegan Green Goddess Dressing will be stored in an airtight container within the fridge for as much as 5 days. 

Recipe FAQs

What are good toppings for sweet potatoes?

Sweet potatoes function an excellent base for each sweet and savory toppings. Some sweet topping ideas are maple syrup, cinnamon, brown sugar, butter, and vanilla. Savory toppings could include Greek yogurt or sour cream with green onion or chives, salt, pepper and olive oil, melted cheese, shredded meats, legumes, veggies, etc. 

What pairs well with sweet potato?

Sweet potatoes make an excellent side to a wide range of meals like homemade meatloaf, roasted chicken or fish, and nearly any veggie or legume. Also they are super versatile and will be prepared in a wide range of ways. 

Do I want to wrap sweet potatoes before roasting?

Nope! All you could do is make certain you poke some holes in them, rub them with olive oil and season with salt. Some people wrap their potatoes in aluminum foil before baking but this isn’t totally obligatory. 

Storage and Preparation

Vegan Loaded Sweet Potato leftovers will be stored in an airtight container within the refrigerator for as much as 3-4 days.

You may prepare sweet potatoes and dressing ahead of time (as much as 3-4 days prematurely) and assemble while you’re able to eat! 

Recipes That Pair Well

Blackened Scallops

Air Fryer Salmon (Fresh or Frozen)

Crispy Thai Brussels Sprouts

Air Fryer Zucchini Chips

Air Fryer Whole Chicken

For more sweet potato inspiration, take a look at my other recipes below! 

Spicy Creamy Sweet Potato Hummus Soup

Sweet Potato Mac and Cheese With Kale (and sage breadcrumbs)

Vegan Loaded Sweet Potato Nachos

Air Fryer Sweet Potato Fries

Sweet Potato Noodles with Sage Cashew Cream Sauce

Should you like this recipe, please you’ll want to comment and provides it a 5 star rating below. Should you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you ought to save this recipe for later, you’ll want to pin it on Pinterest!

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This recipe was retested, reshot and revamped to bring you essentially the most delicious (and most beautiful) dish! The unique post was published October 2014. 

Print

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Description

The final word vegan loaded sweet potato – filled with kale, black beans, and topped off with a homemade green goddess dressing. Perfect for a fast and straightforward weeknight meal. 

• 4 medium sweet potatoes, scrubbed
• 1 tbsp + 1 teaspoon olive oil, divided
• Salt and pepper, to taste
• 1/2 small yellow onion, diced (about 1/2 cup)
• 1 clove garlic, minced
• 1 bunch kale, stems removed and chopped (about 6 packed cups)
• 1 can black beans, drained and rinsed
• Green Goddess Dressing, for serving

1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
2. Rub potatoes with 1 teaspoon olive oil and sprinkle with salt. Using a fork, poke multiple holes into sweet potatoes. Place potatoes in oven and bake until tender, about 45-55 minutes
3. Within the meantime, heat 1 tablespoon olive oil over medium-high heat in medium saucepan. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Add kale and toss to coat. Add 1/4 cup water, cover, and cook until kale has wilted, about 2-3 minutes. Remove cover, toss kale, reduce heat to low, and cook until kale is desired texture, adding more water as needed, about 10-Quarter-hour. Season with salt and pepper to taste. Add beans and stir until warmed through.
5. Cut roasted sweet potatoes in half lengthwise. Top with sautéed kale and beans.
6. Serve sweet potatoes with Green Goddess Dressing.

Notes

1. For a time saver, use store-bought Green Goddess Dressing.
2. Customize along with your favorite legumes and vegetables – sometimes I add halved cherry tomatoes on top too.

• Prep Time: 5 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Oven

Keywords: vegan loaded sweet potato, vegan sweet potato