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.
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 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.
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.
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
- 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)
- 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.