These stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They’re easy to whip up and make for a nutritious, gluten-free and vegan weeknight meal.
I have always been a potato lover. Growing up french fries and my mom’s fried potatoes were my favorite, but I also loved baked potatoes — loaded with butter, of course.
Do you know who had the best baked potatoes? Outback. The regular ones with the course-grain salt on the skin and/or the sweet potato with the honey butter and brown sugar. Not sure if they still have them, but oh man, they were so good!
Isaac and I aren’t big on chain restaurants these days but Outback used to be one of my favorite restaurants. I’d always want to go there for my birthday and enjoy all my favs: the bread with the honey butter, the bloomin’ onion, a house salad with the tangy tomato dressing, the Alice Springs Chicken and a baked potato! I loved the restaurant so much I used to tell my parents I wanted to own one when I grew up. I also wanted to work at Chick-fil-a. As you can tell I’ve always been into food, just not always the healthy type. Some things change, some things don’t. 😉
Anyhow, I’m off on a tangent. Long story short, I think my love for baked sweet potatoes started at Outback.
The awesome thing about baked potatoes is that they’re pretty much a blank canvas so you can add just about anything to them.
Lately I’ve been on a stuffed sweet potato kick and enjoying them Mexican style with a variety of toppings. The version I’m sharing today is the ultimate! It’s got black beans, sautéed onions, peppers, spinach, tomatoes, spring onion, cilantro, avocado and a garlicky tahini dressing.
So so good and super easy to whip up.
The only part that takes a little patience is baking the sweet potatoes. Luckily you can pop them in the oven and do other things while they bake to perfection. Once they’re cooked you can have dinner on the table in a matter of minutes.
If you’re looking for a meal packed with healthy fats and fiber, this recipe is great as is! That said, the toppings are super easy to tweak based on your needs. Skip the dressing or avocado for less fat and/or add a lean protein option if you feel like you need more. I’ve made them several ways — vegan style with just the black beans, carnivore style with chopped chicken and breakfast for dinner style with an egg on top. They all tasted great!
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These stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They’re easy to whip up and make for a nutritious vegetarian weeknight meal.
Ingredients
- 2 sweet potatoes
- 1/2 cup cooked black beans
- 1/4 cup onion, chopped
- 1/2 cup yellow or red bell pepper, chopped
- 1/2 cup mushrooms, sliced
- 5 ounces baby spinach
- 10 cherry tomatoes
- 1/2 avocado, sliced
- 2 spring onions (green part only), chopped
- fresh cilantro, to taste
- sriracha or hot sauce, to taste
Zesty Tahini Dressing
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar (or water)
- 2 Tablespoons lemon juice
- 2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)
- 4 Tablespoons nutritional yeast
- 1 clove garlic
Instructions
- Preheat oven to 400° F. Pierce potatoes with a fork several times and bake for about one hour or until tender.
- While potatoes are baking, blend together the zesty tahini dressing. Set aside.
- Sauté onion, mushrooms and peppers in a skillet until soft, about 3 minutes or so. Add in spinach and cook until just wilted. Remove from heat.
- Remove potatoes from oven, cut open sweet potatoes, mashed each side with a fork and sprinkle on a little sea salt and pepper to season.
- Load on the toppings: start with the sautéed onion and spinach mixture, then add black beans, tomatoes, avocado, spring onion and cilantro. Drizzle desired amount of zesty tahini dressing dressing over each potato. Serve immediately.
Nutrition
- Serving Size: 1 potato
- Calories: 436
- Sugar: 15g
- Fat: 18g
- Carbohydrates: 58g
- Fiber: 18g
- Protein: 19g
Are you a potato lover? What’s your favorite way to enjoy them? I’m all about sweet potato fries. I make my own healthy version at home and occasionally order them out when I want to treat myself. I actually had some over the weekend and they were delicious! 🙂
Oh man you are knocking it out of the park with these Mexican recipes! This looks delicious! I need to try it!
Ahh my obsession with them started at Logan’s Roadhouse ….now I can’t get enough. (Not at Logans though) Thanks for the breakfast idea and my favorite is the Mexican version
These look so colorful and delicious anytime! Thanks!
These would be perfect to make a big batch for lunches during the week. I found cutting the sweet potato in half and baking skin side up helps cut down cooking time and makes them more tender and almost carmelized. Yum!
So true about how, no matter if we follow another’s recipe to the ‘t’, the food we cook always tastes like our cooking!
Oh I love the idea and i love this combinations…
Delicious!Totally want to try your recipe.Voted for you! All the best!
This looks amazing, love Mexican flavours and pretty much anything with sweet potato! 🙂
Nothing beats an easy, healthful and delicious dinner! These look super delish!
The thing I love most about potatoes is how filling they are. I’m always starving after a workout, and a stuffed potato is just about the best meal in the world to me! Sometimes I batch cook them in the oven so I can grab them whenever I need them during the week.
I’m especially excited to try this dressing!
I adore baked sweet potatoes and this looks like a great way to serve them. I’ve never been to Outback but I can see how those potatoes helped you fall in love with baked potatoes!
OMG love the recipe 🙂
All looks so great
What GORGEOUS pictures. Yum!
I know without a doubt how good this is, cuz I’ve been making something a lot like it for years… in fact I love this kind of combination so much, I started a business entirely built on sweet potatoes! Sounds like you and I would hit it off 🙂 My sweet potato salsas are the only ones in the world, and are made entirely of sweeties, no tomato. And of course in the Mexican versions I add black beans, non GMO corn, lime, spices… and no junk, just like your great recipe here.
So, on those days and nights when you just don’t have the time to do the baking, you can just crack open a jar and wrap it in a tortilla or a big ole’ lettuce leaf, and there’s your quickie healthy delish burrito. (I don’t add any fats — you can add your avo or cheese or what have you, fresh.) I make the salsas cuz I’m a busy working mom and I wanted to find a way to make it easier and faster to eat sweet potato, nice and clean. I hope they help people enjoy life on those days when we’re on the run.
Yum! Your sweet potato salsa sounds really delicious. Thanks for sharing. 🙂
Lovely recipe! These look delicious 🙂
Is there a sub for the nutritional yeast? Thanks!
Hi Belinda. Not really as nutritional yeast has a very distinct taste that’s kind of nutty and cheesy. That said, you can totally make this recipe without the dressing. Maybe use salsa as a topping instead?
Do you use both the sriracha sauce AND the Tahiti dressing or just one or the other? Thanks 🙂
I use both, but feel free to use either or both! 🙂
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