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. 

vegan loaded sweet potatoes with green goddess dressing on baking sheet lined with parchment paper.

Why I Love This Recipe

This recipe 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

graphic of ingredients for vegan loaded sweet potato on marble surface with black text overlay

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

step by step graphic of 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. 

4 vegan loaded sweet potatoes drizzled with green goddess dressing and topped with fresh parsley with a side of dressing in a wooden bowl with spoon.

Storage and Preparation

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

vegan loaded sweet potatoes topped with green goddess dressing and garnished with chopped fresh parsley on a baking sheet lined with parchment paperFor 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!

Don’t ever miss a recipe! Sign up to receive my monthly newsletter with a round-up of recipes from the previous month and get my FREE guide when you sign upRediscover the Joy in Eating: 5 Simple Steps to Stop Stressing Over Food + Enjoy Every Bite

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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Vegan Loaded Sweet Potato

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Kara Lydon
  • Total Time: 50 minutes
  • Yield: 4 sweet potatoes 1x
  • Diet: Vegan


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. 


  • 4 medium sweet potatoes, scrubbed
  • 1 tbsp + 1 teaspoon olive oil, divided
  • Salt and pepper, to taste
  • 1/2 small yellow onion, diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 1 bunch kale, stems removed and chopped (about 6 packed cups)
  • 1 can black beans, drained and rinsed
  • Green Goddess Dressing, for serving


  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. Rub potatoes with 1 teaspoon olive oil and sprinkle with salt. Using a fork, poke multiple holes into sweet potatoes. Place potatoes in oven and bake until tender, about 45-55 minutes
  3. In the meantime, heat 1 tablespoon olive oil over medium-high heat in medium saucepan. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 1 minute.
  4. Add kale and toss to coat. Add 1/4 cup water, cover, and cook until kale has wilted, about 2-3 minutes. Remove cover, toss kale, reduce heat to low, and cook until kale is desired texture, adding more water as needed, about 10-15 minutes. Season with salt and pepper to taste. Add beans and stir until warmed through.
  5. Cut roasted sweet potatoes in half lengthwise. Top with sautéed kale and beans.
  6. Serve sweet potatoes with Green Goddess Dressing.


  1. For a time saver, use store-bought Green Goddess Dressing.
  2. Customize with your favorite legumes and vegetables – sometimes I add halved cherry tomatoes on top too.
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Dinner
  • Method: Oven

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  1. Shelley

    Loved this dish, so simple, had to make some modifications, used dried basil and cilantro instead of the fresh, but it was delicious. My 12 year old who is a very fussy vegetarian, liked this dish a lot. A nice combo of flavour and texture. Thank you! Shelley

  2. Krystal

    the link for the green goddess dressing doesn’t work. Do you have an updated link by chance? I’ve used this recipe for awhile and just realized you made your own dressing!

    • Thanks for the heads up, Krystal! All the links to the dressing should now be working in the post! You can also search for it on my blog by typing dressing into the search box.

  3. Eve

    Do u cook the black beans?

  4. Kristen

    This was very good. Even my 15 month old devoured his plate then ran to my husband, mouth open, saying “aahhhh” waiting for more. Everything was perfect, preparation was easy.

  5. Catherine B.

    Hi there! I’m studying to be a dietician and I am so inspired by your website and incredible recipes! Thank you for doing this and sharing with all of us. 🙂

    This dish looks absolutely amazing! I was looking for a recipe for a dinner I’m sponsoring of 25 people and I was curious if this would be filling enough if I pair it with a light salad and your delicious looking key lime ice cream sandwiches?


  6. holden

    just made these last night. I didnt have all the ingredients to do the green goddess dressing recipe so I just used Annies vegan goddess dressing. These were SO good. I wasnt sure I would finish them bc it was so much food, but both me and my partner cleaned our plates. This ones going into regular rotation in our house.

  7. Kara this is a stunner! what a great meal idea

  8. Sonya Berson

    How come recipe says 4 sweet potatoes but the instructions say “poke multiple holes into both sweet potatoes” implying that there are just 2 potatoes?

  9. Katy

    This might end up as lunches for my hubby and I next week! I’d bet we could prep and pack these ok.

  10. Yum, looks great! This is just about my favorite kind of “just me for dinner” this time of year!

  11. Sounds so amazing, I’m always looking for more easy, meatless meals 🙂

  12. Sweet potatoes have become such a comfort food for me, I’ll definitely give this recipe a try!

  13. Love the video – and this easy recipe! I gotta try your Green Goddess dressing!

  14. Sounds absolutely amazing! Especially that dressing – Yum!

  15. I’m all over the green goddess dressing! yum!

  16. I’ve been wanting sweet potatoes lately! This looks perfect! I love the green goddess dressing!

  17. Just so beautiful! Looks delicious

  18. Julianne

    Hi! I love this recipe and was going to make it for dinner tonight – I don’t have time to make your green goddess dressing, and I picked up Annie’s regular goddess dressing because the Green Goddess Annie’s wasn’t vegan – do you think the regular Annie’s goddess dressing will taste okay with this?

    Not sure if you have tried it before or could recommend a different vegan one I can buy. Thank you so much! 🙂

  19. Elizabeth

    Thanks for sharing this idea! I’m going to season my black beans, add chopped onion and jalapeño and use guac instead of goddess dressing to make them kinda like tacos!

  20. Mary

    Loved this recipe.. I used spinach instead of kale and love the possibilities of what to throw in here!

  21. Michelle

    This is a staple for me! It’s quick (if I bake up a few potatoes at once) and easy to assemble for work lunches or nights that I just don’t feel like cooking. And, most importantly, it’s yummy!

  22. Emily

    I’m whipping this up for dinner tonight but I’m also looking for ways to add tons of veggies into my breakfasts. Obviously the sweet potatoes could be made the night before, but would the kale bean filling last in the fridge to be reheated in the morning?

  23. Shane

    Made it today….. me and my partner enjoyed it very much,,,, thanks for recipe much appreciated 🙂

  24. Samantha

    Made this for the first time tonight and it was AMAZING! I added onion and mushrooms to the kale mix and it really hit the spot.
    I’m not vegan, or even a vegetarian. But I do have IBS, and finding yummy recipes that are dairy, red meat, mayo, gluten, AND soy free is harder than one would expect.

    Long story short, thanks for the new staple!

    • Hey Samantha, so glad you loved this! And mushrooms and onions are great add-in ingredients! I bet those meaty mushrooms made it that much more satisfying. I have IBS too so I totally get where you’re coming from.

  25. Melissa

    Thank you so much for the amazing, yet simple recipe! Tasted great and filled me up for dinner. The dressing was fantastic as well!

  26. Kaley

    Made this tonight on my way out the door and it was so, so good! Thank you for sharing. The green goddess dressing is amazing. I can’t get enough.

  27. Michell

    I made this last night and we all really enjoyed it! Thank you for sharing. I had to use spinach instead of kale and since I couldn’t make the sauce I added a can of diced tomatoes with garlic and onion to the black beans with cumin, chili powder, garlic powder, and a bit of cinnamon. I already look forward to making this again. It came together so quickly it will likely be a staple from now on. 🙂

  28. kudzi Masenda

    i made this delicious meal for school girls at Arundel school , harare Zimbabwe, my goodness they enjoyed it .

  29. Tanisha

    I just made this for dinner it was super delicious

  30. Lois

    So I found this on Pinterest and have to say this meal was delicious and satisfying. I just moved so I am always looking for recipes that are not only easy , but nutritious. Thank you.

  31. sharon

    Made this tonight! Delicious 🙂 Thank you. Will definitely be making it again…

  32. Necole Bowling

    My Husband and I made this tonight and totally enjoyed every bite! We added sweet corn, which someone previously suggested. This meal definitely made our meal list!

  33. Angela

    Found this last week and I love it! Has now become a weekly dish in my house, thank you!!

  34. Kellie

    I tried this for the first time many months ago and I just wanted to let you know that it is now a dinner staple of mine! So easy to make, delicious, and satisfying. I like adding corn to mine for a little bit of extra sweetness, texture, and color!

    Thank you, Kara!

  35. That dressing! All of this looks so good. I make loaded sweet potatoes ALL THE TIME but I’ve never thought of putting any kind of dressing on it! Pinning this to try soon. I’m in love with your blog and all your recipes so I’m sure this one is just as good as the others!

  36. Eliza

    I’ve been looking for some new vegan recipes to spice up our dinners! I made this tonight and also your Green Goddess dressing – absolutely amazing! Thank you so much for sharing it! I plan on making this when my in-laws come for a visit (who insist that a meal isn’t a meal without meat) – I think that it will definitely fill them up!

  37. Sharon

    Wow… thank you so much! This will be the second time this week I’ve made this dish! It is so tasty and healthy. Love it!

  38. David Rafeedie

    Love this. So simple. I didn’t have green goddess but made humus a little on the wet side and used this for the dressing. Excellent. Thanks

  39. Mikayla

    Found this on Pinterest and made it tonight! It is great! I’m in college, so I substituted some things based on what I had available. I added some corn, a little chicken, sauteed spinach instead of kale, and avocado instead of the dressing. Thanks for the recipe!

  40. I make the same thing all the time, but a southwestern version with avocados, corn, black beans, and cumin! Thanks for the idea of green goddess dressing! BRILLIANT.
    But instead of baking the sweet potatoes for that long in the oven, I submerge one sweet potato at a time in a bowl of water and microwave it for about 3 minutes. It basically does the same thing in a fraction of the time!

  41. Katie

    Made this tonight and it was so delicious and left me feeling great. I added some fresh diced tomatoes and because I didn’t have the dressing in my kitchen I eliminated but it was delicious regardless. Thanks for the recipe.

  42. This looks amazing. Potatoes are this Vegan gals FAVORITE. So I’m excited to re-create this lovely meal tonight. Thank you for sharing.

  43. judy

    This was the best meal I have ever had ! I loved every bite and it couldn’t have been easier to bring together. I’m looking for more on this site. Thanks.

  44. Ellie

    Made this tonight with a few tweaks and it was dee-lish. I didn’t use water; instead I just stir fried the garlic, onion and kale after adding cumin, paprika, chill seeds and cayenne to the mix. Tasted awesome. I also served it with fresh chopped tomato and some creme fraiche on top. Will definitely make again!

  45. I found this recipe off of Buzzfeed, and I have to say, it blew my mind! This is delicious. Thank you so much for sharing!

  46. Kelli Stanfield

    Do you happen to have the nutrition facts for this meal, it looks divine!!!

  47. Tim

    Hey I just made this for dinner tonight. I’m by no means experienced in the kitchen but this was a good recipe :). Thanks. Tastes really good too!

  48. oh my gosh Kara, this looks heavenly!! I love recipes that serve one or two, sweet potatoes, and you! 🙂

  49. I need to make this. I just created a sweet potato soup, so I have a few extra spuds looking for a new way to be consumed. Gorgeous photos … and great ingredients! Pinning now!