Perfect for lunch or dinner, these easy vegan loaded sweet potatoes are packed with a delicious toppings and plant-based protein. Loaded with vegan cheddar cheese, black beans, fresh veggies, salsa, a yogurt-based crema and a sprinkling of cilantro – they’re so good everyone will be asking for seconds.
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Pre-heat the oven to 400ºF.
Rinse and dry the sweet potatoes, then pierce the sweet potatoes all over with a fork. Rub with olive oil and season with salt and pepper. Place on a lined baking sheet and bake in the pre-heated oven for 30-35 minutes until just fork tender.
While the sweet potatoes bake, make the lime crema by combining vegan yogurt, lime zest, and lime juice. Set aside.
Once the sweet potatoes are baked, remove them from the oven and carefully slice down the centre – be careful, they will be very hot. Open up the sweet potatoes and top with some shredded vegan cheddar, black beans, then more shredded vegan cheddar. Place back in the oven and bake an additional 10 minutes until the cheese is melted and the beans have warmed through.
Remove the sweet potatoes from the oven and top with cherry tomatoes, red onion, avocado, salsa, lime crema, cilantro, and jalapeno.