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Vegan Loaded Sweet Potato

Vegan Loaded Sweet Potato with Tomatillo Crema Recipe

  • Author: Rebecca Baron
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 70 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Clean Eating


This Southwest sweet potato is simple and satisfying with black beans, red quinoa * and topped off with a homemade tomatillo crema dressing. It is perfect for a quick and easy weeknight meal.



Sweet Potato

  • 2 Medium-sized Sweet Potatoes
  • 2/3 Cup Red Quinoa * (cooked and kept warm)
  • 2/3 Cup Black Beans (cooked)
  • 1/2 tsp Garlic (minced)
  • Real Salt * (to taste)
  • 1/4 Cup Pico de Gallo (or salsa)

Tomatillo Crema

  • 1/2 cup Raw Cashews (coarsely chopped)
  • 1/2 cup Cold Water
  • 1 small Tomatillo
  • 2 teaspoons Lemon Juice
  • 1 teaspoon Apple Cider Vinegar *
  • Real Salt * (to taste)


Sweet Potato

  1. Preheat the oven to 375 degrees.
  2. Place the sweet potatoes on a baking sheet. Bake for 45-50 minutes, or until soft.
  3. Remove and keep warm.
  4. Heat the black beans in a small saucepan with the garlic.
  5. Add salt to taste.
  6. To assemble: Slice the sweet potato across the top, cutting all the way down to the bottom of the potato. Pinch the ends together to open up the potato.
  7. Fill each potato with 1/3 cup warm quinoa.
  8. Top the quinoa with 1/3 cup black beans per potato.
  9. Top beans with 2 tablespoons pico de gallo per potato.
  10. Drizzle the tomatillo crema over the top of each potato.

Tomatillo Crema

  1. Place the cashew in a bowl and pour hot water over to cover. Let soak for at least 1 1/2 hours, overnight is best.
  2. Drain the soaking liquid and place the cashew in a blender along with the remaining ingredients. Blend until very smooth, scraping down the sides of the blender as needed. Add salt to taste.
  3. Refrigerate.

Keywords: loaded, simple, satisfying, homemade