LOADED SWEET POTATO BOWLS RECIPE

Disclaimer: this post is a love letter to sweet potatoes. Although pickles will always reign supreme as my favorite food, sweet potatoes are definitely up there for me. They’re so versatile and they’re delicious no matter what form they take. Sweet potato fries, roasted sweet potatoes, mashed sweet potatoes – I love them all! As an added bonus, they’re full of nutrients. I try to incorporate sweet potatoes into one meal per week in our household. That usually means serving them as a side, but every so often they’ll be the star of the meal. That’s the case for this recipe, which went through many iterations before I found the perfect one.

My Loaded Sweet Potato Bowls Recipe was inspired by a recipe for loaded baked sweet potatoes that I found on Chrissy Teigen’s website, Cravings by Chrissy Teigen, years ago. I was obsessed with the flavors of her version, but it involved baking sweet potatoes in the oven, which takes forever. After attempting versions with microwaved sweet potatoes and baked sweet potato discs, I landed on the final version, which features diced baked sweet potatoes. I also found that beefing up the amount of black beans helps make this more filling, and decided to add a homemade simple tomato salsa to really make the flavors pop. This is my go-to recipe when I want something that’s meatless but hearty and full of flavor. Try it out and let me know what you think!

Loaded Sweet Potato Bowls

Difficulty: Beginner

Servings

2

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• For the Sweet Potato Bowls:

• 1 sweet potato, diced into cubes

• 1 TBSP olive oil

• 1/2 tsp kosher salt

• 10 twists freshly ground pepper

• 1 avocado, diced

• 1/4 cup diced red onions

• 1/2 jalapeno pepper, sliced

• 2 TBSP plain Greek yogurt

• For the Cheesy Bean Topping:

• 1 (15 oz) can black beans, rinsed and drained

• 2 tsp chili powder

• 1/2 cup shredded Mexican cheese

• For the Simple Tomato Salsa:

• 1/2 cup diced tomato

• 1 tsp minced jalapeno pepper

• 1 tsp lime juice

• Salt and pepper to taste

Directions

• Preheat the oven to 425 degrees.
• Toss sweet potato cubes in olive oil and season with salt and pepper. Spread in an even layer onto a baking sheet and bake at 425 degrees for 20 minutes.
• While the sweet potatoes are baking, prepare your toppings. Mix together the black beans, chili powder, and cheese in a small bowl. Set aside.
• Next prepare the simple tomato salsa. In a small bowl, mix the diced tomatoes, lime juice, and minced jalapenos. Add salt and pepper to taste. Set aside.
• Once sweet potatoes are done baking, remove from oven and top with bean and cheese mixture. Return to oven and bake for 10 minutes.
• Remove sweet potatoes from oven and divide between two bowls. Top each bowl with half of avocado, red onions, and simple tomato salsa. Garnish with jalapeno slices and add a dollop of plain Greek yogurt on top. Enjoy!