Meatless Monday!
Loaded Sweet Potato
I Ingredients
2
Sweet Potatoes - For the Loaded Potato
- ¼ cup of cooked spinach
- 3 Tbsp of sweet corn
- 2 Tbsp of cooked quinoa
- ¼ cup of black beans, from a can
- ½ a plum tomato, cut into cubes
- 1 Tbsp of red onions, finely chopped
- 1 tsp of extra virgin olive oil
- 1 tsp of cumin
- 1 tsp of taco seasoning
- 1 tsp of Cajun Pepper (optional)
- Pinch of salt (optional)
- 2 tsp of lemon
For the Creamy Yogurt
Dressing
- 1 Cup of Vegan Yogurt or Vegetarian Yogurt
- 2 tsp of Honey Dijon Mustard
- ¼ cup of water
- 1 tsp of sea salt
- 1 tsp of dried basil
- 1 tsp of dried parsely
- 1 tsp of crushed black pepper
- 1 tsp of olive oil
- Lemon Zest
Instructions
Baking the sweet potato
1.
Wash the sweet potato
thoroughly
2.
Using a fork, poke a few
holes in the sweet potato
3.
Bake in a mini oven for
40-60 minutes at 425 degrees. No need to preheat the oven or wrap the potato in
foil
4.
Turn off the oven and
let the potato sit inside for about 20 minutes
Assembling the loaded
potato ingredients
1.
In a medium pan, add the
oil
2.
Heat for 15 seconds on
medium heat and then add the cumin seeds
3.
Add the corn, spinach,
black beans, tomatoes, seasonings and salt.
4.
Cook for about 5 minutes
and then add the quinoa and lemon.
5.
Let it stand for about
30 minutes
Assembling the Loaded
Sweet Potato
1.
Split the sweet potato
in the middle without splitting it into half
2.
Gently open it and top
with the black bean salad
3.
Top the onions
4.
Top with your favorite
sour cream dressing
Serve the loaded sweet
potato immediately
