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Loaded Sweet Potato Skins

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Savory baked sweet potato skins filled with black beans, veggies, and vegan cheese, perfect for appetizers or a main dish.

Ingredients

Scale
  • 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 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

  1. Preheat your oven to 375°F (190°C).
  2. Prick the sweet potatoes a few times with a fork. Place them on a baking sheet and bake for 45-50 minutes until they are fork-tender.
  3. Slice the sweet potatoes in half and set aside to cool.
  4. Heat 1 teaspoon of olive oil in a pan over medium heat. Add the chopped onions, minced garlic, bell peppers, and diced tomatoes. Cook until tender, about 8 minutes.
  5. Scoop out the flesh of the sweet potatoes, leaving a thin layer inside. Mix the flesh with the sautéed veggies, black beans, yogurt, 1/2 cup of mozzarella cheese, salt, pepper, paprika, and jalapeño.
  6. Rub the insides of the potato skins with the remaining olive oil. Place them cut side up on the baking sheet and bake for 5-10 minutes to crisp.
  7. Fill each skin with the sweet potato mixture.
  8. Sprinkle the remaining 1/4 cup of mozzarella on top and bake for another 10-15 minutes until the cheese is melted and bubbly.
  9. Remove from the oven, top with coconut bacon if using, and serve with lime wedges.

Notes

You can use any variety of sweet potatoes you prefer. Substitute regular yogurt if not strictly vegan.

Find it online: https://www.zaynkitchen.com/loaded-sweet-potato-skins/