Loaded Sweet Potato


Uncategorized / Thursday, December 21st, 2017

What’s up? It’s got really cold here lately in Chicago. Last week was wildly busy. David and I saw each other only at work and maybe a little at night time. Three shows in 3 days. I think I’m still catching up on sleep!

This week is a little refresher. I’m traveling to Miami with David and his family. We are super excited for break from work, also a break from the weather. We’re exciting to explore the city and see what kind of vegan options there are. Check back for a post dedicated to Miami and the food that is offered!

With both of our busy lifestyles, most of the meals we blog about are easy to reheat and make in batches for the week. It makes it easier for busy weeks to just grab a pre made meal and go.

This week we chose loaded Sweet Potatoes

Items needed:

  • 4 Sweet Potatoes
  • 1 Can of drained & rinsed black beans
  • 1 Can of drained & rinsed cannelloni beans
  • 1 Large pepper
  • 2 Bunches of spinach
  • Vegan ranch
  • Olive oil
  • Salt and pepper

 

First preheat oven at 400ºF.

While that is preheating, poke holes in potatoes all around.

Insert potatoes into oven for 45-55 minutes. Test potato with fork or knife to check softness.

While the potatoes are baking, chop pepper place in skillet. Cook for 5-7 minutes. Add in both cans of beans and cook through.

Once the potatoes are finished baking, remove from oven. Split down the middle and load it up!

Split potato down the middle. Take a fork and mash both sides of potato. Line with spinach and take 3-4 tablespoons of bean and pepper mixture on top of the spinach. Drizzle with ranch and enjoy hot!

Easy, Tasty, Vegan!

 

 

 

 

Loaded Sweet Potatoes

Enjoy sweet potatoes a new way.

Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 4 Medium Sweet Potatoes
  • 2 Handfuls Spinach
  • 1 Pepper
  • 1 Can Black Beans Drained/Rinsed
  • 1 Can Cannelli Beans Drained/Rinsed
  • Olive Oil
  • Salt/Pepper

Instructions

  1. Preheat oven to 400ºF. Poke potatoes with fork or knife all over. Insert in oven for 45-55 minutes

  2. Dice pepper. Place in warm olive oiled skillet. 

  3. Cook 5-7 minutes. Then add in drained/rinsed beans (both kinds).


  4. Remove cooked potatoes from oven. Split down the middle. Mash both sides with a fork.


  5. Line with spinach and top with bean mixture. Drizzle over top with ranch. Enhoy hot!


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