Elevate Your Weeknights with Oh She Glows Every Day's Irresistible Loaded Sweet Potato Recipe

thehappyfoodie.co.uk

This loaded sweet potato recipe from Oh She Glows Every Day will soon become a weeknight favourite. It's a warming and satisfying vegan dinner that is quick and easy to prepare, and full of delicious, nourishing ingredients.

Searching for a quick, satisfying, and nourishing vegan dinner option? Look no further. The loaded sweet potato recipe from Oh She Glows Every Day is poised to become your ultimate weeknight go-to. Overflowing with delectable flavors and nutrient-packed ingredients, this dish promises both comfort and convenience in every bite.

Indulge in the warmth of this hearty vegan creation as it effortlessly transforms a simple sweet potato into a culinary masterpiece. Not only is it a breeze to prepare, but it also delivers a symphony of tastes that will leave your taste buds dancing with delight.

Whether you're a seasoned vegan or simply looking to add more plant-based goodness to your meals, this loaded sweet potato recipe offers a wholesome solution. Brace yourself for an enchanting medley of flavors, textures, and nourishment that will redefine your weeknight dining experience.

Discover the magic of a meal that's as quick and easy to prepare as it is delicious and nourishing. Let Oh She Glows Every Day guide you through a culinary journey that celebrates the art of cooking with intention and flavor. Get ready to savor every moment, and every bite, as you welcome this loaded sweet potato recipe into your weeknight repertoire.

Ingredients:

2 medium sweet potatoes
For the avocado coriander crema:
25g fresh coriander, large stems removed
1 small clove garlic
1 medium/large ripe avocado, pitted
4 tspfresh lime juice, or to taste
1 tbsp water
¼ tsp fine sea salt, or to taste

For the loaded sweet potatoes:
1 tbsp extra-virgin olive oil
150g diced sweet onion
2medium cloves garlic, minced
¼ tsp chilli powder, plus more for serving
¼ tsp ground cumin, plus more for serving
1 x 400g can black beans, drained and rinsed, or 260g cooked black beans
Fine sea salt and freshly ground black pepper
Fresh lime juice
2 spring onions, thinly sliced

Method

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. With a fork, poke several holes into each potato. Place on a baking sheet and roast for 45 to 75 minutes (timing depends on the size), until the flesh is tender and you can easily slide a knife through the center. After baking, let the potatoes cool for 5 to 10 minutes.

3. Make the avocado coriander crema: In a food processor, process the coriander and garlic until minced. Add the rest of the ingredients and process until mostly smooth. There might be small bits of coriander, but this is okay.

4. In a medium frying pan, heat the oil over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, until softened. Stir in the chilli powder, cumin and black beans and cook for another minute or two. Add the salt, pepper, and lime juice and stir again to combine.

5. Assemble the sweet potatoes: Slice each potato in half lengthwise. With a knife, score the flesh in a crisscross pattern. Gently mash the flesh with a fork to fluff. Sprinkle on some sea salt and pepper to season.

6. Layer the avocado crema and black beans by the spoonful across each potato half. Garnish each with spring onion, a pinch of chilli powder and cumin, and a sprinkle of salt and pepper. Serve immediately.

Tip: If you have leftover black beans, you can freeze them for a later use (such as in my Black Bean Rancheros).

Make it kid-friendly: Top the potatoes with chopped avocado instead of the avocado coriander crema.