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