Cooking doesn’t always have to be intricate, shouldn’t always require fancy or foreign ingredients, or require hours slaving over a hot stove. But it SHOULD always produce a delicious result. This recipe was inspired by a lack of time, but a big desire for flavor and health.
Nutrient-packed sweet potatoes, baked in the oven, topped with a load of southwestern-flavored sauteed vegetables was a meal that truly delivered. I was full, satisfied, and my mouth was just slightly on fire…exactly how I like it. What’s more, this recipe can easily be adapted to your tastes, and stock of vegetables. Throw in tomatoes if that’s your fancy, chop up a zucchini if you have one laying around, or even toss in some diced jalapenos to up the spice ante if you like. Whatever you do, enjoy your next dinner with this healthy, vegan meal. Besides, you can’t go wrong with a recipe that uses salsa AND wine!
Loaded Southwest Baked Sweet Potatoes
- 3 Medium-large sweet potatoes, scrubbed and rinsed
- 1 tbsp vegetable oil
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 bell peppers, diced
- 1 C peas (or corn) – thawed if using frozen
- 1 C black beans, rinsed and drained
- 1/3 C spicy salsa
- 1/4 C red wine, white wine or vegetable broth
- shredded cheese, cilantro, Greek yogurt, more salsa…whatever you want to top these with!
Preheat oven to 375. Grab a lined cookie sheet and set that aside.
Per some genius instructions I found on The Kitchn: Rip off four squares of foil – one for each potato. Stab each potato with a fork, several times. Pour a bit of vegetable oil into your hand, and rub the potato all over. Repeat for each potato. Wrap tightly in foil, and place on the cookie sheet. Bake in the oven for 50-60 minutes (the bigger they are, the longer they need – stick a fork in them to check for doneness). Once done, remove and allow to cool, while still wrapped in the foil.
When the potatoes have about 10 minutes left in the oven, heat olive oil in a large pan over medium-high heat. Add onion and garlic and saute 5-7 minutes, until fragrant.
Add the bell peppers and peas (or corn), and cook another 5 minutes, stirring occasionally. Tip: if using peas, then choose yellow or red peppers. If corn, then choose red or green. This will give you a wonderfully colorful finished product!
Now stir in the black beans and salsa. Cook another 3-5 minutes, to allow everything to be flavored by the salsa. Tip: don’t add any salt, as the salsa will have enough in it.
Now, pour in a glug of wine or broth – I didn’t actually measure, just use enough to deglaze the pan. Cook another minute, and turn off the heat.
While the vegetables are finishing, open up the foiled potatoes. Transfer potatoes to dinner plates and slice open, lengthwise, down the middle. Spread the potato open to allow for filling with vegetables. Spoon vegetable mixture on top, and garnish with your choice of toppings, such as cheese, cilantro, raw onion, Greek yogurt or sour cream or even more salsa (I sprinkled on some Mexican shredded cheese to combat the spice element).
Serve immediately and enjoy!
And now…some GPOY shots of this meal: