vegan loaded baked sweet potato

Loaded Sweet Potato

A baked sweet potato loaded with beans and veggies
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour
Servings 2 sweet potatoes
Calories 450kcal
Author Healing Tomato


  • 2 Sweet Potatoes baked
  • 3 cup Spinach fresh
  • 1/4 cup Sweet Corn
  • 2 tsp Extra virgin olive oil
  • 1 can Black beans drained and washed
  • 1 Campari tomato cut into cubes
  • 1/4 cup Red onions finely chopped
  • 1 Tbsp Taco seasoning
  • 1 tsp Cayenne Pepper optional
  • 1/8 tsp Salt optional
  • 2 tsp Lemon optional

For The Vegan Creamy Yogurt Dressing

For the Garnish (optional)

  • 1 Tbsp Red onion finely diced
  • Parsley
  • Lemon zest


  • Bake the sweet potato according to these instructions
  • After the sweet potato has been baking for 50 min, start making the toppings
  • In a medium pan, add the oil and heat for 15 seconds
  • Gently add the spinach to the oil and let it wilt to half its size.  Don't stir
  • Add the corn, black beans, tomatoes, seasonings and salt.
  • Cook for about 7 minutes on medium heat
  • Turn off the heat and set it aside
  • Mix the ingredients of the yogurt dressing and set it aside

Assembling the Loaded Sweet Potato

  • Cut the sweet potato into halves.  Cut lengthwise
  • Gently open it and top with the black bean mixture
  • Top with the yogurt dressing and garnish
  • Serve the loaded sweet potato immediately



- If you can't find plain vegan yogurt, go with vanilla vegan yogurt, regular yogurt, vegan cream cheese or sour cream.


Serving: 1Sweet Potato | Calories: 450kcal | Carbohydrates: 78g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Sodium: 1601mg | Potassium: 1295mg | Fiber: 18g | Sugar: 14g | Vitamin A: 23470IU | Vitamin C: 41.4mg | Calcium: 275mg | Iron: 5.1mg