The ultimate vegan loaded sweet potato – packed with kale, black beans, and topped off with a homemade green goddess dressing. Perfect for a quick and easy weeknight meal.
Why I Love This Recipe
This Vegan Loaded Sweet Potato makes a perfect weeknight meal that is healthy, delicious and so easy to make. It’s both filling and satisfying, made with black beans for a boost of plant-based protein and varying textures and flavors. The sweetness from the sweet potato is balanced by the savory garlicky kale and the tanginess and creaminess from the Green Goddess Dressing. So good!
Speaking of, I use my homemade Vegan Green Goddess Dressing that’s filled with fresh herbs and silky avocados. This dressing is hearty, satiating (meaning it’s going to fill you up thanks to the fiber, healthy fats and plant-based protein!), and is the perfect addition to tie the dish together. If you’re short on time, a store-bought version of a Green Goddess Dressing would be a great substitute.
This loaded sweet potato can be made for a table of one or for the entire family. It’s one of my go-to weeknight meals for the fall and winter months when I gravitate towards root vegetables and warm, comforting dishes. Perfect for vegans, vegetarians, and those just looking to include more plant-based meals in their week!
Ingredients You’ll Need
-4 medium sweet potatoes, scrubbed
-1 tbsp + 1 teaspoon olive oil, divided
-Salt and pepper, to taste
-1/2 small yellow onion, diced (about 1/2 cup)
-1 clove garlic, minced
-1 bunch kale, stems removed and chopped (about 6 packed cups)
-1 can black beans, drained and rinsed
-Green Goddess Dressing, for serving
Preheat oven to 400 degrees. Line baking sheet with parchment paper. Rub potatoes with 1 teaspoon olive oil and sprinkle with salt. Using a fork, poke multiple holes into sweet potatoes. Place potatoes in oven and bake until tender, about 45-55 minutes.
In the meantime, heat 1 tablespoon olive oil over medium-high heat in medium saucepan. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add kale and toss to coat. Add 1/4 cup water, cover, and cook until kale has wilted, about 2-3 minutes. Remove cover, toss kale, reduce heat to low, and cook until kale is desired texture, adding more water as needed, about 10-15 minutes. Season with salt and pepper to taste. Add beans and stir until warmed through.
Cut roasted sweet potatoes in half lengthwise. Top with sautéed kale and beans. Serve sweet potatoes with Green Goddess Dressing.
For a time saver, use store-bought Green Goddess Dressing. Customize with your favorite legumes and vegetables – sometimes I add halved cherry tomatoes on top too. Enjoy your vegan loaded sweet potato!
