A stuffed and baked sweet potato is always a great healthy choice (I am totally obsessed) if you don’t have so many ingredients handy and if you want something that tastes delicious. Especially if you are vegan.
You can always combine your favorite ingredients for the filling (to basically stuff your potato with), that’s why this stuffed and baked sweet potato never tastes the same.
Try to stuff it with mushrooms, capsicums, sweetcorn, feta cheese, arugula salad, spinach, pickled onions… the selection is huge, just name it. No need to get fancy ingredients, the simple ones makes it a vegan STAR dish.
I love to top it with black beans, red cabbage, salad, tomato and a delicious dressing. If you are looking for some dressing ideas to accompany your baked sweet potato, you will love my tahini, cashew cream dressing or raw mayo. Their creaminess matches very well the texture of the baked potato.
My secret for this recipe (on top of the black beans) is to finally top it with half avocado cubed like a cherry on the cake !
So check out my easy instructions below to bake the perfect potato and use my favorite combo with it :
+protein (beans),
+raw vegetables for more nutrients,
+healthy fat (avocado) and
+a delicious creamy sauce.
Top Tip
The key ingredient of this recipe is the sweet potato. It is high in vitamin B6, it’s a good source of vitamin C too and an excellent source of Vitamin D which helps to build healthy bones.
Sweet potato contains iron and helps to support a healthy immune system. Also it seems to be a good source of magnesium, which is the relaxation and anti-stress mineral.
Healthy stuffed and baked sweet potato and…
Divine, creamy, salty-sweet, warming and nourishing !
If you make it
If you make the stuffed and baked sweet potato, tag me on Instagram as @live.and.taste and use #liveandtaste hashtag.
Feel free to ask me any question or leave me a comment (reply) below the recipe, I will be thrilled to reply to you.
Healthy greetings from Laetitia
STUFFED AND BAKED SWEET POTATO
INGREDIENTS
- 1 large sweet potato
- 1 can black beans
- 1 cup grated red cabbage
- 1 cup salad leaves
- 1/2 avocado, cubed
- 8 small tomatoes
- 1 pinch salt and pepper
- 1 tsp olive oil - optional
INSTRUCTIONS
- Preheat oven to 200C (fan).
- Wash the sweet potato and prick it several times with a fork. Place it on a baking tray and bake it until the sweet potato is tender (approx. 45 min).
- Meanwhile prepare the filling. Wash and cut the salad and the tomatoes. Open the can. Drain and rinse the black beans.
- Cut the avocado lengthwise around the pit and twist it until it separates into 2 halves. Cube the flesh of ½ avocado and set aside. Leave the pit in the other ½ and wrap it tightly in plastic film and refrigerate.
- Prepare the dressing of your choice (check out my delicious tahini dressing or raw mayo dressing).
- Once the potato is ready, take it out of the oven and place it on a plate. Cut into two halves and fill it with the filling (salad, tomatoes & black beans) or other ingredients of your choice. Top it with avocado cubes.
- Sprinkle the dressing (or some olive oil) over it and enjoy!
No Comments