Description
Delicious and satisfying Loaded Sweet Potato Skins filled with a savory mixture of black beans, vegetables, vegan cheese, and spices, baked to crispy perfection and topped with vegan coconut bacon. A perfect vegan and gluten-free appetizer or snack.
Ingredients
Scale
Main Ingredients
- 3 medium sweet potatoes
- 2 tablespoons chopped onions
- 2 cloves garlic, minced
- 1/4 cup bell peppers, chopped
- 1/4 cup diced tomatoes
- 1 cup cooked black beans
- 2 tablespoons vegan coconut yogurt, or vegan greek yogurt
- 1/2 cup vegan mozzarella cheese shreds
- 1/4 cup vegan mozzarella cheese shreds for topping
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 jalapeño, finely chopped
- 1/2 lime
- 1/2 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the sweet potatoes.
- Bake Sweet Potatoes: Prick the sweet potatoes with a fork and bake them for 50 minutes or until they are fork-tender and cooked through.
- Slice and Cool: Remove the sweet potatoes from the oven, slice them in half lengthwise, and let them cool slightly for easier handling.
- Sauté Vegetables: While the sweet potatoes cool, heat 1 teaspoon of olive oil in a pan over medium heat. Cook the chopped onions, minced garlic, bell peppers, and diced tomatoes until they soften, about 8 minutes.
- Prepare Filling: Scoop out the sweet potato flesh carefully, leaving a thin layer inside the skins. Combine the scooped sweet potato with the cooked vegetables, black beans, vegan yogurt, 1/2 cup mozzarella cheese, sea salt, black pepper, paprika, and finely chopped jalapeño. Mix well and set aside.
- Crisp Potato Skins: Rub the bottom sides of the potato skins with the remaining olive oil. Place them bottom side up on a baking sheet and bake for 10 minutes until crispy.
- Fill and Top: Remove the skins from the oven and spoon the sweet potato mixture evenly into each skin. Sprinkle the remaining 1/4 cup mozzarella cheese on top.
- Final Bake: Return the filled skins to the oven and bake for another 15 minutes until the cheese melts and bubbles.
- Serve: Remove from the oven and top with vegan coconut bacon. Serve alongside extra vegan yogurt and lime wedges for squeezing. Enjoy your loaded sweet potato skins warm!
Notes
- Store leftover sweet potato skins in an airtight container in the refrigerator for up to 4 days; reheat in a 400ºF oven for crispiness or microwave until warm.
- Freeze sweet potato skins in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before reheating.
- Use vegan coconut yogurt or vegan Greek-style yogurt as per preference for a creamy texture.
- You can adjust jalapeño quantity to control the heat level.
- For a stronger smoky flavor, consider adding smoked paprika or chipotle powder.
Nutrition
- Serving Size: 1 stuffed potato half
- Calories: 250 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 6 g
- Protein: 7 g
- Cholesterol: 0 mg
