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These Loaded Sweet Potatoes are a healthy and delicious meal idea!
Perfectly tender sweet potatoes, loaded with sautéed peppers, kale and black beans. Flavoured with onions, garlic, fresh lime juice and a blend of warm spices… so comforting and delicious!
These Loaded Sweet Potatoes are one of my favourite easy meal ideas because they are low maintenance and taste amazing! This all-in-one vegetarian meal will leave you totally satisfied without feeling sluggish after a hearty meal.
The Sweet Potatoes
I like to use sweet potatoes as the vessel for this dish because not only do they taste amazing, but they are rich in fibre, antioxidants and vitamins which all support good gut health.
When roasting sweet potatoes whole, like in this recipe, it does take some time. Although they are super low maintenance which I love! All you have to do it poke them with a fork so any excess heat can escape during the roasting process and leave them on a lined baking sheet to bake away. No flipping or fussing about… so simple that anyone can do it 🙂
Once they are finished roasting and the inside is soft and tender, fluff the flesh with a fork and season with salt. Just like that your sweet potatoes are ready to go… it doesn’t get any easier than that!
The Filling
Just like the sweet potatoes, the filling is also super easy to make and comes together very quickly 🙂
The kale and black bean filling compliments the flavour of the sweet potatoes perfectly… a match made in heaven!
Black beans are a great source of protein and fibre so I love using them in weeknight meals! It only takes a few minutes to warm them through so they are a great, quick and delicious replacement for meat. Black beans are also known to reduce any spikes in blood sugar after indulging in a meal which is great for the body! This helps to reduce the risk of weight gain or even diabetes!
Kale on the other hand is also amazing for the body! It is a nutrient dense leafy green that is packed with vitamins and powerful antioxidants. Kale is also very low in calories and high in minerals that we need in our diet such as magnesium, potassium and calcium.
The filling all comes together with a blend of delicious spices and a squeeze of lime to round out all of the flavours… DELISH!
Recipe Notes:
- Feel free to only make 2 sweet potatoes instead of 4, and save any remaining kale and black bean filling. This filling is great to use for quick and easy meals such as mixing it into salads or bowls. I especially like using this filling in tacos or quesadillas!
- When prepping the kale for the filling, be sure to remove the stalks and only use the leaves.
- If you are in a rush, you can opt to cook the sweet potatoes in the microwave instead of roasting them. Alternatively, just poke holes in the sweet potatoes and microwave for a few minutes until they are soft and tender.
Ingredients:
4 small sweet potatoes
4 tbsp olive oil
1/2 medium onion, diced
3-4 garlic cloves, minced
1 1/2 bell peppers, sliced into 1” long strips
5 stalks of kale, roughy chopped
1 19oz can of black beans, rinsed
1 tsp paprika
1/2 tsp chilli powder
1/2 tsp ground cumin
Half a lime, juiced
Salt to taste
Fresh cilantro for garnish
Method
Preheat the oven to 400 degrees.
Scrub and clean the sweet potatoes and pat dry. Using a fork, poke holes into the sweet potatoes about one inch apart. Place them onto a lined baking sheet and bake for 50-60 minutes, or until the flesh is soft and tender. Allow too cool for about 5 minutes.
For the filling, warm 2 tbsp of olive oil in a pan over medium heat. Once the olive oil is hot, add in the diced onions and cook until translucent. Next add in the minced garlic and sliced bell peppers. Allow to cook for approximately 2 minutes and then proceed to add in the chopped kale. Add another 2 tbsp of olive oil and stir until the kale is coated and all of the ingredients are fully mixed.
Once the kale has started to wilt down, add in the black beans, paprika, chilli powder, ground cumin and fresh lime juice. Allow to cook for 2 more minutes or until the black beans are warmed through and then season with salt to taste.
Slice the cooked sweet potatoes down the centre lengthwise. Fluff the sweet potato flesh with a fork and sprinkle with a small pinch of salt.
Spoon the kale and black bean filling onto the sweet potatoes and sprinkle with fresh cilantro.
Serve hot and enjoy!!
I hope you love the recipe for my Loaded Sweet Potatoes!
You may also want to check out these yummy dinner recipes:
Cajun Salmon Bowl with Sesame Ginger Salad
Tasty Greek Chicken Souvlaki Wraps
Make sure to tag me on instagram if you make any of my recipes!
Your Girl,
A
