Vegan Loaded Sweet Potato | Kara Lydon

The ultimate vegan loaded sweet potato – packed with kale, black beans, and topped off with a homemade green goddess dressing. Perfect for a quick and easy weeknight meal. 

Why I Love This Recipe

This Vegan Loaded Sweet Potato makes a perfect weeknight meal that is healthy, delicious and so easy to make.

It’s both filling and satisfying, made with black beans for a boost of plant-based protein and varying textures and flavors. The sweetness from the sweet potato is balanced by the savory garlicky kale and the tanginess and creaminess from the Green Goddess Dressing. So good! 

Speaking of, I use my homemade Vegan Green Goddess Dressing that’s filled with fresh herbs and silky avocados.

This dressing is hearty, satiating (meaning it’s going to fill you up thanks to the fiber, healthy fats and plant-based protein!), and is the perfect addition to tie the dish together.

If you’re short on time, a store-bought version of a Green Goddess Dressing would be a great substitute. 

This loaded sweet potato can be made for a table of one or for the entire family. It’s one of my go-to weeknight meals for the fall and winter months when I gravitate towards root vegetables and warm, comforting dishes.

Perfect for vegans, vegetarians, and those just looking to include more plant-based meals in their week!

Ingredients You’ll Need

sweet potato: rich in beta carotene, an antioxidant that converts into vitamin A. Sweet potatoes are also a good source of vitamin C, manganese, potassium, calcium, and fiber. 

olive oil: used to cook the onion, garlic and kale. It’s also a good source of dietary fat and antioxidants.

onion: adds aromatic flavor to the dish.

garlic: also adds a punch of flavor! 

kale: I like using pre-shredded, pre-washed kale to save some time. 

black beans: adds plant-based protein and an earthy, slightly nutty flavor. If you’re using canned black beans (I do!) be sure to drain and rinse them before adding to the sweet potato. Feel free to swap them out for a different bean/legume. 

Green Goddess dressing: provides a tangy, bright, creamy flavor. You can use a store-bought version to save time.

Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)

Baking Sheet

How to Make Vegan Loaded Sweet Potato

1. Bake sweet potatoes. Season potatoes with 1 teaspoon olive oil and salt then poke multiple holes into them using a fork. Place potatoes in oven and bake for about 45-55 minutes, or until tender.
2. Sauté onions and garlic. Heat 1 tablespoon olive oil over medium-high heat in medium saucepan and cook onions until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
3. Add kale and black beans. First, add kale and toss to coat. Add 1/4 cup water, cover, and cook until kale has wilted, about 2-3 minutes. Cook until kale is desired texture, adding more water as needed and season with salt and pepper to taste. Add beans and stir until warmed through.
4. Assemble sweet potatoes. Cut roasted potatoes in half lengthwise. Top with sautéed kale and beans.
5. Serve! Drizzle Green Goddess Dressing on top and enjoy. 

Expert Tips

This recipe has several shortcuts you can take to get dinner on the table quickly: 

1. Use canned black beans instead of dry beans so all you have to do is drain and rinse.
2. Buy pre-shredded, pre-washed kale from the grocery store that’s ready to use. 
3. Roast the sweet potatoes ahead of time and store them in the fridge until you’re ready to eat.
4. Swap the homemade Green Goddess Dressing for a store-bought version or prep the homemade dressing in advance. Pre-made Vegan Green Goddess Dressing can be stored in an airtight container in the fridge for up to 5 days. 

Recipe FAQs

What are good toppings for sweet potatoes?

Sweet potatoes serve as a great base for both sweet and savory toppings. Some sweet topping ideas are maple syrup, cinnamon, brown sugar, butter, and vanilla. Savory toppings could include Greek yogurt or sour cream with green onion or chives, salt, pepper and olive oil, melted cheese, shredded meats, legumes, veggies, etc. 

What pairs well with sweet potato?

Sweet potatoes make a great side to a variety of meals like homemade meatloaf, roasted chicken or fish, and just about any veggie or legume. They are also super versatile and can be prepared in a variety of ways. 

Do I need to wrap sweet potatoes before roasting?

Nope! All you need to do is make sure you poke some holes in them, rub them with olive oil and season with salt. Some people wrap their potatoes in aluminum foil before baking but this isn’t totally necessary. 

Storage and Preparation

Vegan Loaded Sweet Potato leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

You can prepare sweet potatoes and dressing ahead of time (up to 3-4 days in advance) and assemble when you’re ready to eat! 

Recipes That Pair Well

Blackened Scallops

Air Fryer Salmon (Fresh or Frozen)

Crispy Thai Brussels Sprouts

Air Fryer Zucchini Chips

Air Fryer Whole Chicken

For more sweet potato inspiration, check out my other recipes below! 

Spicy Creamy Sweet Potato Hummus Soup

Sweet Potato Mac and Cheese With Kale (and sage breadcrumbs)

Vegan Loaded Sweet Potato Nachos

Air Fryer Sweet Potato Fries

Sweet Potato Noodles with Sage Cashew Cream Sauce

If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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This recipe was retested, reshot and revamped to bring you the most delicious (and most beautiful) dish! The original post was published October 2014. 

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