Loaded Sweet Potato Bowl — Wild Vibrant Living

This loaded Sweet Potato Bowl is not only incredibly delicious but also has some great nutritional perks and makes a great healthy lunch or even dinner. This bowl is a great option if you are looking for a bit of a Tex-mex vibe but want to opt for something healthier and a bit more original than Tacos or Burritos.

Sweet potatoes are an excellent source of Beta-Carotene, Vitamin C, and potassium. Beta-Carotene is an antioxidant which among other things promotes healthy skin and healthy hair- so bring it on sweet potatoes and give us that fresh healthy glow! Black beans are a great protein source as well as being rich in fiber and folate. We’ve also got some delicious Avocado slices in this bowl which are an excellent healthy fat source and rich in vitamin E which is great for our skin. Then of course we’ve also got some Quinoa which is known to be a banger when it comes to nutritional values - rich in protein, fibre, magnesium, folate, iron and zinc.

Loaded Sweet Potato bowl recipe

(Serves 2)

Instructions:

First we begin by placing two medium sized sweet potatoes in the oven and setting the temperature to 200 degrees. Baking the sweet potatoes thouroughly so that they become nice and soft is essential for this recipe and will take around 30- 40min which is why we start baking them before we begin prepping the rest of this bowl.

Next we start making the filling for the sweet potatoes.

Place your finely chopped shallots and finely chopped garlic in frying pan. Add in the lemon juice as well as plant based milk and turn up to medium heat. Cook and stir for 2-3 minutes.

Then add in your diced red pepper and give everything a good stir, cook for 1-2 minutes.

Now add in your black beans and spices ( Paprika, chili, black pepper and salt) Cook for another 1-2 minutes.

Then add in your finely chopped fresh coriander as well as a tiny bit of soy sauce and give everything a good final stir. Turn down the temperature and set aside.

Now we bring 300ml of water to a boil ( I preheat the water in a kettle to speed up this process) and add the quinoa to it. Cook for 10-15 minutes, add a bit of salt&pepper and set aside.

Then we quickly steam our green beans. If you are using fresh green beans make sure to trim them on the ends before steaming them. Steaming is one of the quickest and healthiest ways to cook veggies. If you don’t have a steaming dish you can just place a metal strainer in a pot with a tiny bit of water in the bottom and add a lid-works just as good as a proper straining dish. Steam your green beans for about 5min, sprinkle with a bit of lemon juice&pepper then set aside.

Our next step is to take our sweet potatoes out of the oven.Make sure they have been in the oven for about 30-40 min and that they have become soft. I like to poke them with a fork to check their texture. When they are out of the oven, cut a slit into each potato and add in the black bean&pepper filling which you have prepared. Now add a little plant based cream cheese or plant based yoghurt on top and then place your potatoes back in the oven for another 5 minutes.

Once your stuffed sweet potatoes are done we are ready to put together our bowls.

Place one sweet potato in each bowl and then add in the Quinoa and green beans. Finally garnish your bowls with some fresh Avocado slices, finely chopped spring onions and a bit of chilli sauce.

Enjoy!xx