Loaded Southwest Sweet Potato

The world of sweet potatoes today is a far cry from the freezer section sweet potato fries that were a hallmark of my childhood (and I still love, for the record). From dessert-like Korean sweet potatoes to vibrant Okinawan purple sweet potatoes, I devour sweet spuds that my 5-year-old mind could not even comprehend. Here’s my take on a loaded baked sweet potato that makes for the perfect weeknight meal. It’s quick and easy without compromising on flavor and nutrition.

Recipe

Makes about 4 servings

Ingredients

• 4 small sweet potatoes

• 1 bell pepper, sliced into strips

• ½ yellow onion, sliced (or any color that calls to you)

• 1 tbsp cooking oil, plus a little bit more for the sweet potatoes

• 1 block super firm or high protein tofu (or 1 lb ground chicken, turkey or lean beef)

• 2 tbsp taco seasoning

• 1 can black beans

• 1 tsp chipotles in adobo, blended or roughly chopped (optional, see note)

• Optional toppings: Sliced avocado, salsa, cilantro, shredded cheese, sour cream

• Salt and pepper, to taste

Instructions

1. Preheat oven to 400F

2. Give your potatoes a scrub to remove dirt, then slice them in half lengthwise, drizzle with a little oil and rub to thinly coat. Place them cut side down on a parchment-lined baking sheet and bake for 30 - 35 minutes, or until they are browned and a fork slides in easily.

3. Slice one bell pepper and half an onion, and sauté in a large pan over medium heat with 1 tbsp cooking oil (whatever you have is fine).

4. Using a big box grater, shred your tofu. If you don’t have a box grater, you can crumble it with your hands and it will still be delicious. If you’re using ground meat, skip to the next step.

5. When the peppers and onions have softened, add the tofu (or ground meat) to the pan with 2 tbsp taco seasoning (or more!), and a sprinkle of salt. Toss to combine.

6. Increase heat to medium high and cook, stirring occasionally, until tofu is browned. If you notice a lot of sticking to the pan, add a little more oil.

7. While the tofu and sweet potatoes finish cooking, prep your toppings.

8. For the beans, simply drain them and combine in a microwave-safe bowl with a small amount of the chipotles in adobo and salt to taste. Microwave until warm and set aside.

9. When everything is done, transfer sweet potatoes onto plates and load them up with your beans, tofu & veggie mix, and toppings

Recipe Notes

1. Halving the sweet potatoes helps them cook much faster than baking them whole. If you prefer to bake them whole, scrub the potatoes, poke a few holes in the potato using a fork, wrap in aluminum foil, and bake on a parchment-lined baking sheet at 400F for about an hour, or until a fork slides in easily. To get dinner on the table even faster, roast your potatoes whole ahead of time the day before and store in the fridge.

2. Chipotles in adobo are a pantry staple in my home. They are used widely in Mexican cuisine, and are a quick and easy way to add a complex smoky flavor to beans, soups, and sauces. I blend the whole can or roughly chop the chipotles and re-combine with the adobo sauce, and keep it in my fridge in an airtight container so it’s ready to throw into whatever I’m making. The chipotles can have quite a kick, so if you don’t enjoy spice, I recommend using plain adobo sauce or a little extra taco seasoning to flavor the beans.

3. I had half of a neglected red cabbage in the fridge, so I thinly sliced it and tossed it with some cilantro, lime, olive oil, and salt to save it from it’s otherwise inevitable fate (my compost bin). This is a meal of its own without the side, but a simple side salad is lovely complement if you’re looking for something to serve alongside.