Vegan Loaded Sweet Potato

Vegan Loaded Sweet Potato

This vegan loaded sweet potato is healthy, packed full of nutrition and utterly delicious! Perfect for a family weeknight dinner or filling lunch.

vegan loaded sweet potato
Potatoes are one of the most popular vegetables on the planet and a firm favourite in most households . However sweet potatoes provide the same comfort but pack much more nutrition in! 
 
This vegan loaded sweet potato recipe is the perfect alternative to a traditional baked potato. We have added a delicious lemon and thyme bean dip and pickled red onion for freshness and nutrition.

There’s no reason why comfort food cannot be nutritious and healthy as well! We think you will love trying this recipe. 

You can have it as a light lunch or incorporate a mixed salad into it for a satisfying healthy evening meal. Elaine and I would normally have one sweet potato each with a salad. 

However, you can double the recipe up if you prefer to have two potatoes each.

Sweet potatoes

Sweet potatoes are much richer in beta-carotene than regular potatoes. Beta-carotene is an antioxidant found in orange and yellow fruits and vegetables. It is converted in vitamin A in the body, and is crucial for good skin health and protecting cognitive function. 

Beta-carotene is also a key component in good eye health, protecting against age-related macular degeneration.

Sweet potatoes are also a rich source of other vitamins and minerals, including iron, calcium, selenium, vitamin B and vitamin C. Unlike regular potatoes, sweet potatoes count towards one of your five-a-day.

Cannellini beans

By adding the cannellini beans as the main component of the dip we are increasing the amount of protein and fibre the dish contains
 
Cannellini beans are extremely nutritious, fat free and an excellent source of both protein and fibre. A serving of dip in this dish contains up to 10g of protein, approximately 18% of your RDA and about 25% of your required fibre intake.
 
raw kale

Kale

We both love eating kale knowing that its one of the healthiest food types available. Kale is extremely high in vitamin C, which is an antioxidant.  
 
Our immune system relies heavily on vitamin C and our bodies cannot produce it, so we must be sure to consume enough from fruits and vegetables.  
 

Though a sufficient intake of vitamin C may not stop you from catching the cold or flu, it has been shown to greatly reduce the symptoms of these conditions. This allows the body to fight them off much more quickly. 

Therefore ensuring sufficient intake of vitamin C every day from food will improve your overall health and minimize the risk of being laid up in bed for days within cold and flu symptoms.

Kale can be prepared in several different ways, so if you have tried it once before and weren’t too keen, cooking it differently makes a huge difference to how it tastes. 
 
We often scatter some seeds into it whilst pan frying with garlic. 
 
For this recipe we have added the garlic to the dip and boiled the kale for a few minutes instead. 
 
If you would prefer it, you could fry it for a few minutes with the garlic and toast the pumpkin seeds at the same time. 
 
Make it your own and let us know how you got on so we can share tips and ideas.

Finishing touches

We decided to finish off the dish by adding pickled red onion, on top.  This without doubt takes the dish to another level.  
 
It’s amazing what one simple ingredient can do for a recipe and the red onion does not disappoint!
 
It’s a good idea to make this in advance and leave to infuse for at least 30 minutes. It can be made in 5-10 minutes and finishes this recipe off nicely.
 
You can find the recipe for the pickled red onion here in the handy2have section of our website.

We both love this vegan loaded sweet potato recipe and knowing that it is so healthy and nutritious makes it an ideal dish to incorporate into the Meat Free Monday concept
 
We think you will love it!

Billy and Elaine

vegan loaded sweet potato
Print Recipe
5 from 1 vote

Vegan Loaded Sweet Potato

Delicious vegan sweet potatoes, loaded with kale and garlic bean dip
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course, Side Dish
Cuisine: Vegan
Keyword: Vegan
Servings: 2
Calories: 421kcal

Ingredients

  • 2 sweet potato
  • 1 tbsp olive oil
  • 3 cloves garlic, peeled and roughly chopped
  • 1 can white cannellini beans
  • 1 tsp thyme, chopped
  • 1 tsp rosemary, chopped
  • 3 tbsp lemon juice
  • salt and pepper
  • chilli flakes
  • 2 handfuls kale
  • 1 tbsp pumpkin seeds
  • pickled red onion (see link above)

Instructions

  • Heat oven to 200°C. Prick the sweet potatoes with a fork all over then place on a baking tray and cook in the oven for about 40 minutes or until the potatoes are fully cooked.
  • Drain beans and add to food processor with lemon juice
  • Heat up a splash of oil in a small pan and add roughly chopped garlic, thyme and rosemary and cook on a low heat for 2-3 minutes. Then add to the food processor.
  • As the mixture is blending you may wish to add some water. Elaine and I usually add about one tablespoon for this amount of ingredients. You could also add extra lemon juice at this stage if you wished, keeping an eye on the consistency you desire.
  • Season with sea salt and black pepper.
  • When the sweet potatoes are nearly ready, boil the kale for 3 minutes, then drain and season. At the same time, heat the bean puree in a saucepan.
  • Cut the potatoes in half, add the kale, white bean puree, pickled red onion and a scattering of pumpkin seeds and enjoy!
  • TIP: You may want to add some chopped chilli to this particularly if your sweet potato dish will not incorporate pickled onions.

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1 thought on “Vegan Loaded Sweet Potato”

  1. 5 stars
    I have never had a loaded potato before without cheese and sour cream, but as part of Veganuary I thought I would give it a go. Can’t belive how tasty and creamy the filling was, no need for dairy at all! Delicious!

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