Ingredients
Scale
- 3 large sweet potatoes, halved
- 1 cup black beans, rinsed and drained
- 1 medium red bell pepper, diced
- ½ cup red onion, finely chopped
- ½ cup microgreens
- 2 tablespoons olive oil
- ½ cup cherry tomatoes, halved
- 1 teaspoon cumin powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper
- Brush sweet potato halves with olive oil and place skin-side down on the baking sheet
- Roast sweet potatoes for 30-40 minutes until tender
- In a mixing bowl, combine black beans, red bell pepper, red onion, cherry tomatoes, olive oil, cumin, salt, and pepper
- Scoop a little flesh from roasted potatoes to create a hollow and fill with the bean and vegetable mixture
- Return filled potatoes to the oven for 5-10 minutes to warm through
- Top with microgreens and serve immediately
Notes
- Roast sweet potatoes evenly by selecting similar sizes
- Ensure vegetables are dry to prevent soggy filling
- Customize toppings with your favorite vegetables or sauces
- Leftover fillings can be repurposed in wraps or salads
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Roasting and assembling
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 loaded sweet potato sub
- Calories: 350
- Sugar: 7g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: loaded sweet potato subs, roasted sweet potatoes, healthy vegetarian meal, bean and vegetable filling, easy weeknight dinner