#MeatlessMonday Recipe: Vegetarian Loaded Sweet Potato

#MeatlessMonday Recipe: Vegetarian Loaded Sweet Potato

#MeatlessMonday is here again! Ordering a loaded baked potato in a restaurant usually means you’ll get a healthy baked potato – but then it’s topped with butter, chili, cheese, sour cream, bacon bits, and who knows what else. Make this healthier version at home – it’s perfect for a warming winter dinner! Sweet potatoes provide more vitamins and fiber for fewer calories than white potatoes, but this recipe will work with white potatoes as well.

Vegetarian Loaded Sweet Potato

  • 2 small-medium sweet potatoes
  • 1 can black beans, no salt added (or rinsed well)
  • ½ large onion
  • 1 tsp olive oil
  • 1 clove garlic
  • 1 tsp cumin
  • 1 tsp chili powder (optional)
  • Pepper to taste
  • ½ cup salsa
  • ½ medium avocado

Preheat oven to 380°F.  Wash potatoes well and using a fork, prick the skin of each potato in a few places. Wrap individually in foil and bake until soft, usually about 45-60 minutes.

With about 15 minutes until the potatoes will be ready, chop onions finely and add to a saucepan with the oil and garlic. Cook for 3-5 minutes until onions are clear. Drain black beans and add to the pan with pepper, cumin, and chili powder. Cook for a few minutes until warm. Add a small amount of water or broth if the beans begin to stick to the bottom of the pan.

Remove potatoes from oven, cut in half lengthwise, and spoon the bean mixture on top. Add ¼ cup salsa and ¼ avocado to each potato (more if desired). Craving sour cream? Top with some plain Greek yogurt for a healthier option that still tastes great!

Use the hashtag #SWEATmeals to share your #MeatlessMonday pics. You might even be featured on our @sweatfitness account!