Go Back

Loaded Roasted Sweet Potato

A nutritious vegan dish featuring oven-roasted sweet potatoes filled with black beans, quinoa, and creamy dairy-free toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium sweet potatoes (about 2–2.5 lbs), scrubbed
  • 2 tbsp extra-virgin olive oil
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp garlic powder
  • to taste Salt and black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup cooked quinoa or brown rice
  • ¼ cup cashew cream or dairy-free yogurt Ensure yogurt and cream toppings are fully dairy-free.
  • 1 ripe avocado, sliced
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp sliced scallions
  • Optional toppings: nutritional yeast, roasted chickpeas, pumpkin seeds, hot sauce

Method
 

Preparation
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Pat sweet potatoes dry and pierce several times with a fork.
  3. Rub sweet potatoes evenly with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper.
  4. Roast in the oven for 40–45 minutes, turning halfway, until fork-tender and skins are slightly crisp.
Filling
  1. Warm black beans in a saucepan with a pinch of salt and a splash of water.
  2. Slice each roasted sweet potato lengthwise and gently press open.
  3. Fill with cooked quinoa or brown rice, then spoon over the black beans.
  4. Top with cashew cream, avocado slices, cilantro, scallions, and any optional toppings.
  5. Serve hot for best texture and flavor.

Notes

Choose similar-sized sweet potatoes for even roasting. Do not overcrowd the baking tray. Flip halfway for uniform browning. Season beans separately for deeper flavor. Let potatoes rest before slicing to retain moisture. Add citrus juice before serving for freshness. For thicker cream, blend soaked cashews with lemon and nutritional yeast.