Loaded Sweet Potato Skins

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00:00Loaded Sweet Potato Skins These vegan-loaded sweet potato skins are

00:04about to become your new favorite way to impress people without breaking a sweat in the kitchen.

00:09Plus, they're completely plant-based, so you can feel good about serving them to literally

00:14anyone without having to worry about dietary restrictions. For the sweet potato base,

00:18roast three medium sweet potatoes with one-half tablespoon of olive oil.

00:23For the savory filling, saute two tablespoons of chopped onions,

00:27two minced garlic cloves, one-quarter cup each of chopped bell peppers and diced tomatoes,

00:32and one cup of cooked black beans. Stir in two tablespoons of vegan coconut or Greek yogurt

00:38and one-half cup of vegan mozzarella shreds, reserving one-quarter cup for topping.

00:43Season with one-half teaspoon sea salt, one-quarter teaspoon black pepper,

00:48one-quarter teaspoon paprika, and one-half finely chopped jalapeno.

00:53Serve with a squeeze of lime, coconut bacon, and extra yogurt on top for a delicious

00:57plant-based dish. Preheat your oven to 375 degrees Fahrenheit and line a baking sheet with parchment

01:04paper. Prick the sweet potatoes with a fork and bake for 45 to 50 minutes until tender.

01:10After cooling for 10 to 15 minutes, slice them in half and scoop out the flesh,

01:14leaving a one-quarter inch border. For the savory filling, heat one teaspoon of olive oil in a pan

01:20and saute onions, garlic, bell peppers, and tomatoes for eight minutes.

01:25Mix the cooked vegetables with the sweet potato flesh, black beans, vegan yogurt, mozzarella,

01:30and seasonings. Brush the potato skins with olive oil and bake for 5 to 10 minutes to crisp them up.

01:36Fill the skins with the sweet potato mixture, top with mozzarella, and bake for another 10 to 15 minutes

01:42until golden and melted. Serve with coconut bacon, lime wedges, and extra vegan yogurt on the side for a

01:48delicious, satisfying dish. Each serving contains 280 to 320 calories, offering a balanced mix of complex

01:56carbs, plant-based protein, and healthy fats. With 12 to 15 grams of protein and 10 to 12 grams of fiber,

02:03this dish is both satisfying and blood sugar friendly. This gluten-free, dairy-free, and vegan

02:09recipe is high in fiber and complex carbs, perfect for a pre-workout or dinner.