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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.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- 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
- 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.
- 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.
- Cut roasted sweet potatoes in half lengthwise. Top with sautéed kale and beans.
- Serve sweet potatoes with Green Goddess Dressing.
Notes
- For a time saver, use store-bought Green Goddess Dressing.
- 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
