Vegan Loaded Sweet Potatoes are the ultimate plant-based comfort food. These satisfying, colorful, and nutrient-packed spuds are the perfect combination of hearty and healthy—ideal for both quick weeknight dinners and make-ahead lunches.
This recipe transforms simple sweet potatoes into a show-stopping meal by loading them with black beans, corn, avocado, and a zesty homemade lime-tahini dressing. It’s easy to prepare, naturally gluten-free, and completely dairy-free.
Sweet potatoes are a nutritional powerhouse, full of fiber, vitamins A and C, and complex carbohydrates that provide lasting energy. Roasting them enhances their natural sweetness and gives the skin a delicious crisp texture.
What makes these loaded sweet potatoes so amazing is their customizability. You can add or swap in your favorite toppings—think salsa, quinoa, chopped greens, or even a spoonful of plant-based yogurt.
The black bean and corn filling adds protein and texture, making the dish satisfying enough to serve as a main course, while the creamy avocado adds healthy fats and a smooth contrast to the hearty filling.
The lime-tahini sauce is the real star here—bright, nutty, and just tangy enough to tie everything together. It’s quick to whisk up and takes these sweet potatoes to another level.
This recipe is completely vegan but doesn’t compromise on flavor. It’s bold, colorful, and has the kind of textures and flavors that will impress vegans and non-vegans alike.
You can easily prep components ahead of time and assemble when ready to eat, making this a great option for meal prep.
Kids and adults alike love this meal—it’s fun to eat, mess-free, and full of eye-catching colors and delicious textures.
It’s also a budget-friendly recipe using pantry staples like canned beans and corn. Simple, nourishing, and satisfying.
Whether you’re new to plant-based eating or just want something healthy and delicious, these Vegan Loaded Sweet Potatoes are a fantastic option.
Perfect for fall and winter but refreshing enough for any season, they’re a great alternative to traditional baked potatoes.
From casual dinners to lunchboxes and even potlucks, these are as convenient as they are crave-worthy.
After one bite, you’ll understand why these loaded sweet potatoes are a staple in so many vegan kitchens.
Servings
4 servings
Time
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen and thawed)
- 1 avocado, diced
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh cilantro (optional)
For the Lime-Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons lime juice
- 1 tablespoon maple syrup
- 1 garlic clove, minced
- 2 to 3 tablespoons water (to thin)
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Scrub sweet potatoes and pierce with a fork several times. Place on a baking sheet.
- Bake for 40–50 minutes or until tender. Let cool slightly, then slice open and fluff the insides with a fork.
- While the sweet potatoes are baking, prepare the lime-tahini sauce by whisking together tahini, lime juice, maple syrup, garlic, water, and salt until smooth.
- In a bowl, mix together black beans, corn, red onion, and a pinch of salt.
- Fill each sweet potato with the bean and corn mixture, then top with diced avocado and a generous drizzle of lime-tahini sauce.
- Garnish with chopped cilantro and serve warm.
Tips
- Use a microwave to speed up sweet potato cooking—about 5–8 minutes per potato.
- Add hot sauce or chipotle powder for a spicy kick.
- Swap corn for roasted red peppers or diced tomatoes if preferred.
- Make the sauce ahead and refrigerate for up to 5 days.
Why You Will Love This Recipe
These Vegan Loaded Sweet Potatoes are flavorful, filling, and super nutritious. They’re easy to customize, quick to prepare, and satisfying enough for both lunch and dinner. Plus, they make eating more vegetables feel indulgent and fun.
Summary
Vegan Loaded Sweet Potatoes are a plant-based meal packed with bold flavor and nourishing ingredients. Roasted sweet potatoes are topped with a black bean and corn mix, creamy avocado, and a zesty lime-tahini dressing—perfect for any night of the week.
