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I won’t speak for you but when I get home from a long day or I’m strapped for time and I haven’t prepped meals, my diet suffers in a BIG way (insert the laziest meal you’ve ever made and I guarantee I’ve made some iteration at some point in my life.) If you find yourself in a similar predicament, refer back to this recipe! It’s quick, nutritious, and easy to make alterations based on your preferences or what you have on hand!

LOADED NACHO BAKED SWEET POTATO

INGREDIENTS

  • 1-4 medium sized sweet potatoes (make more and save them for another food pinch!)
  • 1 tsp olive or avocado oil
  • 1 red bell pepper, diced
  • 1/2 red onion, diced
  • 1 tsp chili powder
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp cumin
  • a pinch of salt
  • 1–1/3 cups canned black or pinto beans, rinsed and drained
  • 1/2 cup mild or spicy salsa
  • 3 tbsp shredded cheese alternative (I like Daiya or Follow Your Heart!)
  • 1/4 cup chopped scallions and/or cilantro

INSTRUCTIONS

  • Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes). If you don’t have a microwave, bake about 45 minutes at 400°F.
  • While those are cooking, heat oil in a medium pot over medium heat.
  • Add peppers, onions (or whatever veggies you have on hand!), chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Stir in black beans and cook for another 5 minutes.
  • Slice the potato lengthwise down the middle or remove an oval shape out of the side of the potato (as if you were carving a pumpkin)
  • Top with shredded cheese alternative and stick back in oven until cheese has melted.
  • Pull them out, top with 1/3 cup of bean and veg mixture, 2 tbsp vegan sour cream (optional), 2 tbsp of salsa and chives or cilantro!
  • Enjoy!

Written by GUADS staff member Kate with contributions from skinnytaste.com