Loaded Sweet Potato topped with Guacamole
Vegan Loaded Sweet Potato topped with Guacamole is a vegan dish that bursting with great flavor. With sweet potato as the base, the quinoa, tomatoes, arugula, and spinach, and avocado marries together very well to create the best dinner option.
Servings: 4 servings
Calories: 296kcal
Ingredients
- 2 Medium sweet potatoes, cooked (See Notes!)
- 1 cup organic spinach
- 1 cup organic arugula
- 1 cup multi-colored Quinoa, cooked (Cook according to packaging!; See Notes!)
- 1 tablespoon extra virgin olive oil (See Notes!)
- 2 garlic cloves, minced
- 1 medium organic tomato, diced
- ½ teaspoon sea salt, to taste
- ½ teaspoon black pepper, to taste
- Guacamole, store-bought or homemade (See Notes!)
Instructions
- Preheat oven to 375 degrees. Line baking sheet with parchment paper.
- Heat olive oil over medium heat in medium saucepan. Add garlic and cook for a couple of minutes, until fragrant and slightly browned.
- Add spinach and arugula and toss to coat. Add diced tomatoes and toss until greens become wilted. Season with salt and black pepper to taste and remove from heat. **NOTE: Add an additional tablespoon of oil if greens aren't wilting enough.**
Assembly:
- Take halved sweet potatoes (scooping out insides and setting it aside in a small bowl), then fill the well of potatoes with: multi-colored quinoa, 2 Tbsps of mashed sweet potato (insides that were set aside previously), and then the greens + tomatoes. Repeat until all sweet potatoes are filled.
- Place each stuffed sweet potato onto baking sheet and bake for 10 minutes. Remove from oven and top with guacamole and serve.
- Bon Appetit!
Notes
SWEET POTATOES: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or foil. Rinse sweet potatoes (about 2 medium-sized) and pat dry. Lightly coat potato with Extra Virgin Olive Oil and place in oven, baking for 45 minutes to 1 hour, until tender and juices begin to bubble outside of skin. Remove from oven, let cool for 10-15 minutes and slice each one in half. Continue recipe.
QUINOA: For added flavor, you can cook your quinoa in veggie stock. Use the same measurement as packaging suggests with water.
OIL: Instead of extra virgin oil, you can also use Coconut oil, avocado oil, or grapeseed oil, if preferred.
GUACAMOLE: Ingredients: 2 medium Haas avocados, 1 tablespoon juice of a lemon, pinch of sea salt, ½ teaspoon black pepper, pinch of cayenne pepper. Directions: Peel avocados and place them in a medium bowl. Mash avocados until it becomes smooth and lump-free. Add lemon juice, seal salt, black pepper, garlic powder, and pinch of cayenne pepper. Stir all ingredients together and set aside until ready to use. Refrigerate if necessary.
STORAGE: Leftovers can be stored in an airtight container and refrigerated for 1-2 days. Reheat (preferably in the oven) when ready to consume again.
Nutrition
Calories: 296kcal | Carbohydrates: 52g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 364mg | Potassium: 763mg | Fiber: 7g | Sugar: 6g | Vitamin A: 17117IU | Vitamin C: 10mg | Calcium: 76mg | Iron: 3mg