Recipe: Loaded Sweet Potatoes from Missouri Life Magazine

This fantastic recipe from Missouri Life Magazine is great for a “Meatless Monday” (or add your own protein of choice). We all think of loaded potatoes with regular russets, but how about the sweet potatoes? They are rich in fiber, vitamins and minerals. Sweet potatoes are an excellent source of beta-carotene, which can be converted to vitamin A and help support your immune system and gut health.

This recipe provides protein from the beans, a bit of crunch from the carrots, and a delicious light dressing drizzled on top.

2 sweet potatoes

1 (12-ounce) can black beans

1?4 cup pickled carrots *

1 teaspoon chili paste

1?4 cup vegan mayonnaise

1 teaspoon lime juice

1 teaspoon spring onion, diced

Instructions

1. Bake the sweet potatoes at 400 degrees for 45 minutes, until fork tender. Remove from oven and carefully slice lengthwise halfway down the middle to expose the center.
2. Fill the potatoes with black beans and pickled carrots.
3. Make the glaze by combining the chili paste, vegan mayo, and lime juice. Drizzle over beans and carrots.
4. Garnish with the spring onion. Serve warm.

Pickled Carrots*

water

8-10 medium carrots peeled and cut into strips

8-12 sprigs dill

4 cloves medium garlic

1 1/2 cup white vinegar

4 tsp kosher salt

2 tsp dill seeds

1/2 tsp black peppercorns

Instructions

1. Bring a medium pot of water to a boil. Add the carrots and cook until tender-crisp. Remove carrots from boiling water and immerse in ice water to cool.
2. Layer dill sprigs, garlic and carrots in a glass food storage container or jar.
3. Mix 3 cups of water, vinegar, salt, dill seeds and peppercorns in the same medium saucepan. Bring to a boil to dissolve salt. Pour brine over dill, garlic and carrots. Let sit at room temperature until cool, then cover and refrigerate to chill completely. Will last in the fridge for about 1 week.