Loaded Southwestern Sweet Potato Boats

Frugal Vegan

Loaded Southwestern Sweet Potato Boats

Sweet potatoes are transformed into easy, south-of-the-border meals in no time.

234 Likes
Serves: 2
Print

What could be better than a piping hot sweet potato? One that’s fully loaded with zesty Southwestern flavors, that’s what! This easy plant-based recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking tics all the boxes and is sure to become a fast family-favorite.

What you need:

1 sweet potato
½ avocado, mashed
⅛ teaspoon ground cumin
⅛ teaspoon cayenne pepper
½ cup canned black beans, drained and rinsed
½ cup frozen corn, thawed
¼ cup salsa
Salt and pepper

What you do:

  1. Using a fork, pierce sweet potato multiple times. Place on a paper towel or microwave-safe plate and microwave for 8 to 10 minutes, or until cooked through.
  2. Cut the sweet potato in half lengthwise, and then, with the flesh facing up, cut a slit lengthwise down the middle of each half. Use two forks to split open the halves to create pockets.
  3. Into a small bowl, mash the avocado with cumin and cayenne. Fill each sweet potato with the avocado mixture, followed by black beans, corn, and salsa. Season with salt and pepper to taste.
For more plant-based recipes like this, read:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Share this

Become a VegNews VIP for exclusive vegan deals, inside scoop, and perks galore!

FIND OUT MORE