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Caramelized sweet potato, piled with a mix of fresh and hot toppings smothered in a tangy, flavorful dressing. It’s warm, it’s delicious and it’s filling. A new favorite go-to! I adapted it from Kara Lydon’s incredible Vegan Loaded Sweet Potato with Green Goddess Dressing. I made enough to take it for lunch the next day and had a smile on my face as I cut into it! I think you will love it!

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Ingredients

  • 1-5 medium organic sweet potatoes (enough to serve each person)
  • 1 large organic tomato
  • 1 organic avocado
  • 3 organic green onions
  • 1 can organic chick peas or beans to suit your preference
  • 4 c organic greens (kale, beet greens, and spinach mix is my favorite)
  • 1 TBSP organic olive oil
  • sea salt
  • pepper

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Dressing Ingredients

  • 1 1/2 organic avocados
  • 5 TBSP organic olive or avocado oil
  • 6 TBSP water
  • 1/2 tsp sea salt
  • 3/4 c organic basil
  • 1/4 c organic parsley
  • 1/2 c green onion, greens only
  • 2 TBSP apple cider vinegar
  • 1 1/2 small lemons, juiced

Directions

  1. Preheat the oven to 375F. Wash the sweet potatoes, prick them all over with a fork, and place them on a parchment-lined baking sheet. Bake for 50 minutes to 1 hour.
  2. Prepare the salad dressing by placing all the dressing ingredients into a high powered blender or food processor. Blend or process until smooth. Adjust the salt, lemon and apple cider vinegar to your preference. Refrigerate until needed.
  3. Wash and chop the tomato, avocado and green onion. Set aside for topping the sweet potatoes.
  4. Heat the olive oil in a frying pan over medium heat. Add the greens, and saute until wilted. Add the chickpeas and heat until warmed. Season with sea salt and pepper.
  5. Slice the baked sweet potatoes lengthwise and fill them generously with sauteed greens and chickpeas. Sprinkle on fresh chopped veggies and add a few generous dollops of dressing.

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Serves 2-4

Enjoy while it’s hot!

 

Jenny