Tender caramelized baked sweet potatoes, topped with two combinations: spicy roasted chickpeas and a creamy tahini dressing, and black beans, kale, and guacamole. A simple, satisfying meal.
Sweet potatoes are a staple for good reason; they’re filling, nourishing, and versatile. My favorite way to prepare them is to either cut them into matchsticks and bake into fries, or roast them whole. The latter brings out their natural sweetness and results in an almost candy-like, tender, caramelized interior.
This recipe features two ways to top serve baked sweet potatoes.
The chickpeas and black beans provide plant-based protein, and the tahini dressing and guacamole are a source of nourishing fats, adding acidity and creaminess that complements the sweetness of the potatoes.
How to make Vegan Loaded Sweet Potatoes:
Bake sweet potatoes.
Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper or foil. Rinse and scrub 5-6 sweet potatoes, and prick each several times with a fork. Place on a baking sheet and roast until fork tender and caramelized, about 45-50 minutes.*
ROASTED CHICKPEAS version.
Toss chickpeas with olive oil and spices and roast on baking sheet with sweet potatoes until golden brown. Stir together tahini dressing ingredients.
To serve, slice baked sweet potato in half. Spoon chickpeas onto the top of each half, add cherry tomatoes, and drizzle with the tahini dressing.
BLACK BEAN version.
To cook black beans, add a dash of olive oil or water to a pan over medium-heat and saute onion and minced garlic until fragrant, about 2-3 minutes. Add in black beans, salt, spices, and a splash of water and cook until liquid is reduced, about 10 minutes, then add kale and saute for one more minute.
Make guacamole: add avocado, cilantro, garlic, lime juice, and salt to a bowl and mash together with a fork until incorporated.
To serve, spoon kale and bean mixture onto sweet potato halves, then top evenly with avocado and more cilantro as garnish.
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Print📖 Recipe
Vegan Loaded Sweet Potatoes, Two Ways (Vegan, Gluten-Free)
Tender caramelized baked sweet potatoes, topped with two combinations: spicy roasted chickpeas and a creamy tahini dressing, and black beans, kale, and guacamole. A simple, satisfying meal.
- Prep Time: 10
- Cook Time: 55
- Total Time: 1 hour 5 minutes
- Yield: 4 1x
- Category: Main Dishes
- Method: Cook
Ingredients
Sweet Potatoes
- 5 medium sweet potatoes, scrubbed
Roasted Chickpeas:
- 1 15 oz can chickpeas
- 1 tablespoon olive oil
- ½ teaspoon each salt, cumin, ground turmeric, ground coriander, smoked paprika, and cayenne powder
Tahini Dressing:
- ¼ cup tahini
- 3 tbsp lemon juice
- 1 clove garlic, minced
- ½ tsp salt
- 3 tbsp water
- Additional: ½ cup cherry tomatoes, sliced
Black Beans:
- ½ medium onion, diced
- 1 clove garlic, minced
- ½ tsp each salt, cumin, cayenne powder, smoked paprika
- 1 15 oz can black beans, rinsed and drained
- 3 cups curly or lacinato kale
Guacamole:
- 1 avocado
- 3 tbsp cilantro, finely chopped
- 2 tbsp lime juice
- 1 clove garlic, minced
- ½ tsp salt
Instructions
- Bake sweet potatoes. Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper or foil. Rinse and scrub 5-6 sweet potatoes, and prick each several times with a fork. Place on a baking sheet and roast until fork tender and caramelized, about 45-50 minutes.*
- ROASTED CHICKPEAS version: Toss chickpeas with olive oil and spices and roast on baking sheet with sweet potatoes until golden brown. Stir together tahini dressing ingredients. To serve, slice baked sweet potato in half. Spoon chickpeas onto the top of each half, add cherry tomatoes, and drizzle with the tahini dressing.
- BLACK BEAN version: To cook black beans, add a dash of olive oil or water to a pan over medium-heat and saute onion and minced garlic until fragrant, about 2-3 minutes. Add in black beans, salt, spices, and a splash of water and cook until liquid is reduced, about 10 minutes, then add kale and saute for one more minute. Make guacamole: add avocado, cilantro, garlic, lime juice, and salt to a bowl and mash together with a fork until incorporated. To serve, slice baked sweet potato in half, then spoon on kale and bean mixture, then top evenly with guacamole.
Notes
- *For a time-saving option, cut sweet potatoes in half length-wise, and place face down on a baking sheet. The halved sweet potatoes will only take 25-30 minutes to bake.
Sophia says
These look amazing! I will definitely do them very soon to impress my friends!
Moses Brodin says
We are always on the look out for new crockpot recipes, especially at this time of year. The holidays are so busy — without our slow cooker, we’d have to eat sandwiches or fast food at least 3 night a week!
Alisha Ross says
I love trying new recipes with vegetables with my kids. My daughter is the master at the food processor and Kitchenaid mixer. We also love baking low carb desserts from your site!
Alisha Ross says
“Love this roundup idea! I am making a “basics” cookbook for a few of my girlfriends who are getting married this summer. Definitely going to include some of these ideas!
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