Description
Delicious and nutritious Loaded Sweet Potato Skins filled with a flavorful mixture of black beans, vegetables, vegan cheese, and spices. These crispy baked skins are perfect as a satisfying snack or appetizer, topped with vegan yogurt and fresh lime for a zesty finish.
Ingredients
Scale
Sweet Potatoes
- 3 medium sweet potatoes
Vegetable Mixture
- 2 tablespoons chopped onions
- 2 cloves garlic, minced
- 1/4 cup bell peppers, chopped
- 1/4 cup diced tomatoes
- 1 cup cooked black beans
- 1/2 jalapeño, finely chopped
Dairy and Seasonings
- 2 tablespoons vegan coconut yogurt, or vegan greek yogurt
- 1/2 cup vegan mozzarella cheese shreds, plus 1/4 cup for topping
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Others
- 1/2 tablespoon olive oil
- 1/2 lime
Instructions
- Preheat Oven: Preheat the oven to 375 degrees F to get it ready for baking the sweet potatoes.
- Bake Sweet Potatoes: Prick the sweet potatoes with a fork to allow steam to escape and bake them for 50 minutes until they are fork tender.
- Cool and Slice: Slice the baked sweet potatoes in half and allow them to cool slightly for easier handling.
- Cook Vegetable Mixture: In a pan over medium heat, add 1 teaspoon of olive oil. Sauté the onions, garlic, bell peppers, and diced tomatoes until tender, about 8 minutes.
- Scoop Potato Flesh: Carefully scoop out the sweet potato flesh, leaving a thin layer inside the skins. Transfer the scooped flesh to a bowl.
- Combine Filling: Mix the sweet potato flesh with the cooked vegetables, black beans, vegan yogurt, 1/2 cup vegan mozzarella cheese, sea salt, black pepper, paprika, and finely chopped jalapeño until well combined.
- Prepare Potato Skins: Rub the bottoms of the potato skins with the remaining olive oil, place them bottom side up on a baking sheet, and bake for 10 minutes until crispy.
- Fill Skins: Remove crispy skins from the oven and fill each one evenly with the sweet potato mixture.
- Top with Cheese and Bake: Sprinkle the tops with the remaining 1/4 cup vegan mozzarella cheese and bake for another 15 minutes or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from the oven and top with coconut bacon if desired. Serve with vegan yogurt and a squeeze of fresh lime juice. Enjoy!
Notes
- Store leftover sweet potato skins in an airtight container in the refrigerator for up to 4 days. Reheat in a 400ºF oven to restore crispiness or microwave until warmed through.
- Freeze the sweet potato skins in a freezer bag or airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating as described.
- For added heat, increase the amount of jalapeño or add a pinch of cayenne pepper to the filling mixture.
- You can substitute vegan mozzarella with any preferred vegan cheese that melts well.
- To make this recipe gluten free, ensure the vegan yogurt and coconut bacon are certified gluten free.
Nutrition
- Serving Size: 1 skin
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 0 mg
