Loaded Sweet Potato

By: Renee Grandi
Loaded Sweet Potato
Course
Side Dish Snacks
Tags
Dairy free Healthy High Fibre Vegan sweet potato
Info
  • Servings
    4
  • Prep Time
    15 mins
  • Cook Time
    35 mins
Ingredients
  • Sweet potatoes, halved 2 med
  • Avocado (ripe) 2 med
  • Broccoli florets, diced ½ cup
  • Garlic, peeled & crushed 2 cloves
  • Dry black beans ½ cup
  • Cherry tomatoes, halved ½ cup
  • Baby spinach, chopped ½ cup
  • Red onion, diced 1 small
  • Parsley, chopped ¼ cup
  • Coriander, chopped ¼ cup
  • Ground cumin 1 tsp
  • Cayenne pepper ½ tsp
  • Olive oil 2 tbsp
  • Lime (to drizzle) 1 pc
  • Salt and pepper to taste

Method

  1. Wash and soak black beans for at least 4 hours, then cook, cool and set aside.
  2. Preheat oven to 180°C for 5 – 10 minutes.
  3. Line baking tray with baking paper and olive oil.
  4. Lay sweet potatoes on baking tray. Drizzle with olive oil, cumin, cayenne, salt and pepper. Roast at 180°C for about 30-35 minutes or until tender to touch.
  5. Meanwhile, remove avocado seeds and scoop out the flesh into a medium-sized mixing bowl.
  6. Mash avocado and add all other ingredients except for the black beans and chives. Mix well to make your avocado topping.
  7. Remove sweet potato halves from oven when ready. Top with black beans and the avocado dip. Sprinkle with chives before serving.
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