These vegan Loaded Sweet Potato Skins are a twist on the traditional version, but just as crispy, cheesy, and packed with flavor!
Friends, let me introduce a recipe that’s all my husband: these vegan loaded sweet potato skins. They’re super loaded (seriously, they couldn’t hold any more fillings if they tried!), satisfying, easy to make, and fun to eat. If you’re looking for a game day snack that won’t completely wreck your New Year’s resolutions, this is it!
Loaded sweet potato skins have that same irresistibly crisp exterior that you get with Russet potatoes, and they have a Tex-Mex flair thanks to the addition of lime, jalapeños, and black beans. To make sure things are sufficiently over-the-top (as they should be with loaded potato skins!), we also added tomatoes, bell peppers, plant-based cheese, and creamy plain vegan yogurt. If you have time to make coconut bacon , I highly suggest whipping up a batch and sprinkling that over the sweet potato skins before serving!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potatoes – Since you’ll be eating the skins, make sure they look good—no mold, white spots, dents, or gashes!
- Onions
- Garlic
- Bell peppers – Use any color you like, or a combination!
- Diced tomatoes
- Black beans
- Coconut yogurt or vegan Greek yogurt – Not a yogurt fan? Cashew cream works too.
- Vegan mozzarella cheese shreds – Or any variety of vegan cheese you like. Just make sure it’s one that melts well!
- Sea salt
- Black pepper
- Paprika – Regular or smoked both work here!
- Jalapeño – Instead of fresh, you can use pickled jalapeños or use canned green chiles for a milder flavor.
- Lime
- Olive oil
How to Make Vegan Sweet Potato Skins
This recipe is easy to scale up if you’re serving a crowd! Just make sure you allow yourself a little more time to scoop and prep the extra potatoes.
Prepare. Preheat your oven to 375ºF. Use a fork to prick the sweet potatoes all over.
Bake the potatoes. Place the potatoes on a baking sheet and bake them for 45 to 50 minutes, or until they’re tender. Cut the sweet potatoes in half and let them cool on the baking sheet.
Cook the veggies. Warm a teaspoon of olive oil in a skillet set over medium heat and add the onions, garlic, bell peppers, and tomatoes. Cook until the veggies are tender, about 8 minutes. Remove from heat.
Make the filling. Scoop out the insides of the potatoes, leaving a 1/4-inch-thick “shell” so the potato skins are sturdy enough to stand up on their own. Put the scooped potato flesh in a bowl; add the cooked veggies, black beans, yogurt, cheese, salt, pepper, paprika, and jalapeño. Stir until all of the ingredients are evenly distributed.
Assemble. Rub the bottoms of the potato skins with the remaining oil. Turn them bottom-side-up and bake them for another 5 to 10 minutes, or until they’re crispy. Flip the potatoes over and divide the filling into them, followed by the remaining cheese.
Finish. Return the potatoes to the oven and bake for 10 to 15 minutes, or until the cheese is melted and the insides are warmed through. Garnish with coconut bacon, if using, and serve with extra yogurt and a squeeze of fresh lime juice.
Tips for Success
Here’s everything you need to know to make perfect sweet potato skins!
- Twice-baking is key. Sweet potatoes aren’t like Russet potatoes—it’s not easy to get them crispy! To accomplish this, you need to brush them with olive oil and bake them a second time. If you try to rush things and skip this step, you’ll still have amazing sweet potato skins, but they just won’t be crispy!
- Turn on the broiler. If you want the cheese to get browned and the tops of your potato skins to crisp up, turn on the broiler for the last few minutes of cooking time.
- Make it your own. Try filling these with chili , guacamole or a fresh tomato salsa ! Vegan taco meat is an awesome filler, too.
How to Store Leftovers
Store leftover sweet potato skins in an airtight container in the fridge for up to 4 days. While you can reheat them in the microwave, I recommend warming them up in a 400ºF oven to get them crispy again.
Can This Be Frozen?
Yes, you can freeze sweet potato skins in a freezer bag or airtight container for up to 3 months. Let them thaw in the fridge overnight, then reheat them in the oven or microwave as instructed above.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WEIGHT WATCHERS SMART POINTS: 5
Ingredients
- 3 medium sweet potatoes
- 2 tablespoons chopped onions
- 2 cloves garlic , minced
- 1/4 cup bell peppers , chopped
- 1/4 cup diced tomatoes
- 1 cup cooked black beans
- 2 tablespoons vegan coconut yogurt , or vegan greek yogurt
- 1/2 cup vegan mozzarella cheese shreds , + 1/4 cup for topping
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 jalapeño , finely chopped
- 1/2 lime
- 1/2 tablespoon olive oil
Instructions
- Preheat oven to 375 degrees F.
- Prick sweet potatoes with a fork and bake for 45-50 minutes, or until fork tender.
- Slice sweet potatoes in half and allow to cool slightly.
- While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, bell peppers and tomatoes until slightly tender, about 8 minutes.
- Scoop out the flesh out of the potatoes, leaving a thin layer of sweet potato inside. Add it to a bowl with the onions, garlic, bell peppers, diced tomatoes, black beans, greek yogurt, cheese, salt, pepper, paprika and jalapeño. Stir together and set aside.
- Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy. Remove from oven and fill with the sweet potato mixture.
- Top evenly with the ¼ cup mozzarella cheese and bake for another 10 to 15 minutes until cheese is melted.
- Remove from oven and top with coconut bacon.
- Serve with coconut or vegan greek yogurt and the lime. Enjoy!
Notes
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Crispy Kale Pizza with Balsamic Drizzle
Save
These vegan Loaded Sweet Potato Skins are a twist on the traditional version, but just as crispy, cheesy, and packed with flavor!
Friends, let me introduce a recipe that’s all my husband: these vegan loaded sweet potato skins. They’re super loaded (seriously, they couldn’t hold any more fillings if they tried!), satisfying, easy to make, and fun to eat. If you’re looking for a game day snack that won’t completely wreck your New Year’s resolutions, this is it!
Loaded sweet potato skins have that same irresistibly crisp exterior that you get with Russet potatoes, and they have a Tex-Mex flair thanks to the addition of lime, jalapeños, and black beans. To make sure things are sufficiently over-the-top (as they should be with loaded potato skins!), we also added tomatoes, bell peppers, plant-based cheese, and creamy plain vegan yogurt. If you have time to make coconut bacon , I highly suggest whipping up a batch and sprinkling that over the sweet potato skins before serving!
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
- Sweet potatoes – Since you’ll be eating the skins, make sure they look good—no mold, white spots, dents, or gashes!
- Onions
- Garlic
- Bell peppers – Use any color you like, or a combination!
- Diced tomatoes
- Black beans
- Coconut yogurt or vegan Greek yogurt – Not a yogurt fan? Cashew cream works too.
- Vegan mozzarella cheese shreds – Or any variety of vegan cheese you like. Just make sure it’s one that melts well!
- Sea salt
- Black pepper
- Paprika – Regular or smoked both work here!
- Jalapeño – Instead of fresh, you can use pickled jalapeños or use canned green chiles for a milder flavor.
- Lime
- Olive oil
How to Make Vegan Sweet Potato Skins
This recipe is easy to scale up if you’re serving a crowd! Just make sure you allow yourself a little more time to scoop and prep the extra potatoes.
Prepare. Preheat your oven to 375ºF. Use a fork to prick the sweet potatoes all over.
Bake the potatoes. Place the potatoes on a baking sheet and bake them for 45 to 50 minutes, or until they’re tender. Cut the sweet potatoes in half and let them cool on the baking sheet.
Cook the veggies. Warm a teaspoon of olive oil in a skillet set over medium heat and add the onions, garlic, bell peppers, and tomatoes. Cook until the veggies are tender, about 8 minutes. Remove from heat.
Make the filling. Scoop out the insides of the potatoes, leaving a 1/4-inch-thick “shell” so the potato skins are sturdy enough to stand up on their own. Put the scooped potato flesh in a bowl; add the cooked veggies, black beans, yogurt, cheese, salt, pepper, paprika, and jalapeño. Stir until all of the ingredients are evenly distributed.
Assemble. Rub the bottoms of the potato skins with the remaining oil. Turn them bottom-side-up and bake them for another 5 to 10 minutes, or until they’re crispy. Flip the potatoes over and divide the filling into them, followed by the remaining cheese.
Finish. Return the potatoes to the oven and bake for 10 to 15 minutes, or until the cheese is melted and the insides are warmed through. Garnish with coconut bacon, if using, and serve with extra yogurt and a squeeze of fresh lime juice.
Tips for Success
Here’s everything you need to know to make perfect sweet potato skins!
- Twice-baking is key. Sweet potatoes aren’t like Russet potatoes—it’s not easy to get them crispy! To accomplish this, you need to brush them with olive oil and bake them a second time. If you try to rush things and skip this step, you’ll still have amazing sweet potato skins, but they just won’t be crispy!
- Turn on the broiler. If you want the cheese to get browned and the tops of your potato skins to crisp up, turn on the broiler for the last few minutes of cooking time.
- Make it your own. Try filling these with chili , guacamole or a fresh tomato salsa ! Vegan taco meat is an awesome filler, too.
How to Store Leftovers
Store leftover sweet potato skins in an airtight container in the fridge for up to 4 days. While you can reheat them in the microwave, I recommend warming them up in a 400ºF oven to get them crispy again.
Can This Be Frozen?
Yes, you can freeze sweet potato skins in a freezer bag or airtight container for up to 3 months. Let them thaw in the fridge overnight, then reheat them in the oven or microwave as instructed above.
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
WEIGHT WATCHERS SMART POINTS: 5
Ingredients
- 3 medium sweet potatoes
- 2 tablespoons chopped onions
- 2 cloves garlic , minced
- 1/4 cup bell peppers , chopped
- 1/4 cup diced tomatoes
- 1 cup cooked black beans
- 2 tablespoons vegan coconut yogurt , or vegan greek yogurt
- 1/2 cup vegan mozzarella cheese shreds , + 1/4 cup for topping
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 jalapeño , finely chopped
- 1/2 lime
- 1/2 tablespoon olive oil
Instructions
- Preheat oven to 375 degrees F.
- Prick sweet potatoes with a fork and bake for 45-50 minutes, or until fork tender.
- Slice sweet potatoes in half and allow to cool slightly.
- While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, bell peppers and tomatoes until slightly tender, about 8 minutes.
- Scoop out the flesh out of the potatoes, leaving a thin layer of sweet potato inside. Add it to a bowl with the onions, garlic, bell peppers, diced tomatoes, black beans, greek yogurt, cheese, salt, pepper, paprika and jalapeño. Stir together and set aside.
- Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy. Remove from oven and fill with the sweet potato mixture.
- Top evenly with the ¼ cup mozzarella cheese and bake for another 10 to 15 minutes until cheese is melted.
- Remove from oven and top with coconut bacon.
- Serve with coconut or vegan greek yogurt and the lime. Enjoy!
Notes
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Crispy Kale Pizza with Balsamic Drizzle
Save
Loaded Sweet Potato Skins
Ingredients
- 3 medium sweet potatoes
- 2 tablespoons chopped onions
- 2 cloves garlic minced
- 1/4 cup bell peppers chopped
- 1/4 cup diced tomatoes
- 1 cup cooked black beans
- 2 tablespoons vegan coconut yogurt or vegan greek yogurt
- 1/2 cup vegan mozzarella cheese shreds + 1/4 cup for topping
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 jalapeño finely chopped
- 1/2 lime
- 1/2 tablespoon olive oil
Instructions
- Preheat oven to 375 degrees F.
- Prick sweet potatoes with a fork and bake for 45-50 minutes, or until fork tender.
- Slice sweet potatoes in half and allow to cool slightly.
- While cooling, in a pan over medium heat, add 1 teaspoon of the olive oil and cook down onions, garlic, bell peppers and tomatoes until slightly tender, about 8 minutes.
- Scoop out the flesh out of the potatoes, leaving a thin layer of sweet potato inside. Add it to a bowl with the onions, garlic, bell peppers, diced tomatoes, black beans, greek yogurt, cheese, salt, pepper, paprika and jalapeño. Stir together and set aside.
- Rub the bottoms of the potato skins with the rest of the oil, place bottom up, and bake for another 5-10 minutes until crispy. Remove from oven and fill with the sweet potato mixture.
- Top evenly with the ¼ cup mozzarella cheese and bake for another 10 to 15 minutes until cheese is melted.
- Remove from oven and top with coconut bacon.
- Serve with coconut or vegan greek yogurt and the lime. Enjoy!
Video
Notes
Nutrition
Loaded Sweet Potato Skins https://jessicainthekitchen.com/loaded-sweet-potato-skins/ January 27, 2022
This Vegan Buddha Bowl is an easy sheet pan recipe brimming with crunchy caramelised veggies, crispy chickpeas, and tender baked tofu, drizzled with a spicy harissa tahini dressing. Customize your bowls with your favorite ingredients and add-ins!
This vegan Buddha bowl is brimming with delicious fall and winter veggies. It starts with a combination of sweet-savory roasted Brussels sprouts, apples, and onions. Add in some crispy baked tofu and chickpeas, then amp up the veggie factor even more with crunchy homemade kale chips. To tie everything together, you’ll drizzle it all with a spicy, creamy harissa tahini dressing. So good! And the best part? It all comes together on 3 sheet pans in the oven.
Looking for more fresh and delicious vegan lunch and dinner ideas? Throw it in a bowl! Try these vegan poke bowls and my zesty vegan burrito bowls , too.
Why You’ll Love This Vegan Buddha Bowl Recipe
- Full of flavor. This vegan Buddha bowl combines all sorts of mouthwatering flavours and textures into a nourishing bowlful. It all comes down to the best ingredients. Tender roasted veggies, sweet caramelised apples and onions, savory tofu, and crispy kale, to name just a few.
- Cooked on sheet pans. You’ll roast your veggies, chickpeas, and tofu for this Buddha bowl on sheet pans. Not only is it quick and easy, but clean-up is a breeze!
- Meal prep-friendly. Cook and store your Buddha bowl ingredients separately, and combine them any way you’d like for easy lunches, all week long.
Notes on Ingredients
In general, there are 5 simple components in a Buddha bowl: whole grains or legumes, vegetables, protein, dressing, and toppings. Here are some quick notes on what you’ll need to make these flavorful vegan Buddha bowls. Scroll to the recipe card for a printable list of ingredients.
- Brussels sprouts – If you’re not a fan of Brussels sprouts, you can replace them with another veggie with a similar roasting time. Chopped bell peppers, carrots, or baby potatoes are good options.
- Red onion – You can also use another type of onion, like yellow onion or shallots.
- Apples – Any firm apple that’s good for baking is good for roasting. I recommend Pink Lady, Braeburn, or Honeycrisp.
- Olive oil – Choose a good quality extra virgin olive oil, or another cooking oil, for roasting.
- Maple syrup – Maple syrup sweetens and caramelises the Brussels sprouts, apples, and onions. You can also use honey, or sprinkle them with a little brown sugar.
- Chickpeas – Remember to drain and rinse canned chickpeas beforehand. You’ll also want to dry them well so that they crisp up nicely in the oven.
- Tofu – I recommend extra-firm tofu for this recipe. Unwrap and press the tofu block between sheets of paper towel, beneath a weighty pan, to remove the excess liquid before you chop it into cubes. Check out How to Cook Tofu 101 for more helpful tips.
- Liquid aminos – Liquid aminos is a vegan substitute for soy sauce that brings loads of umami to the tofu and chickpeas.
- Cornstarch – Coating the tofu with cornstarch helps the outside bake up golden brown and crispy.
- Seasonings – Between the other ingredients, you’ll need thyme sprigs, garlic powder, onion powder, paprika, salt, and pepper.
- Kale – You’ll toss the kale with olive oil, salt, and pepper before you bake it, for extra crunchy kale chips.
- Dressing – I make my spicy harissa tahini dressing from tahini , harissa powder, lime (or lemon) juice, garlic powder, salt, and pepper. If you can’t find harissa powder, you can use harissa paste. Add a very small amount to start; taste and add more if necessary. Harissa paste can vary in intensity!
How to Make Vegan Buddha Bowls
There are a few steps involved, but this plant-based bowl comes together quickly and easily. Watch this short video , and check out the step-by-step overview below. Scroll down to the recipe card for printable instructions.
- Roast the Brussels sprouts, apples, and onions. On a lined baking sheet, toss the Brussels sprouts, onions, and apples with olive oil, maple syrup, salt, and pepper, along with fresh thyme sprigs. Roast at 400ºF/200°C for 30-35 minutes, stirring occasionally, and then set the pan aside.
- Prepare the chickpeas and tofu. Next, arrange the tofu and chickpeas on opposite sides of a lined baking sheet. Season with garlic powder, onion powder, paprika, sea salt, and black pepper. Add the cornstarch to the tofu only, and stir to coat.
- Bake. When your Brussels sprouts have 20 minutes left, add the pan with the tofu and chickpeas to the oven. Bake for the remaining 20 minutes, flipping the tofu and stirring the chickpeas halfway through.
- Make the kale chips. On a third baking sheet, massage the kale with olive oil, salt, and black pepper. Place the pan into the oven for the final 5-10 minutes of cooking time. (If you don’t have 3 racks in your oven, you can bake the kale after the veggies and proteins are finished cooking.)
- Make the dressing. Meanwhile, whisk all of the ingredients for the harissa tahini dressing together in a bowl.
- Assemble the bowls. Divide the kale, veggies, and proteins into bowls. Drizzle generously with the dressing, and dig in.
Tips for Success
Here are some of my tips for making a perfect Buddha bowl.
- For crispy Brussels sprouts. Turn the Brussels sprout halves so that they’re facing cut-side-down on the baking sheet. This gets a nice brown sear on the edges.
- Prep your ingredients ahead. Keep each component of your Buddha bowls separate and then assemble them when you’re ready to eat. This keeps everything fresh! See below for more make-ahead and storage tips.
- Add garnishes. I like to top my vegan Buddha bowls with crunchy pecans and sweet pomegranate seeds. Feel free to get creative!
Buddha Bowl Variations
The great thing about Buddha bowls is that they’re super customizable! Try these easy variation ideas:
- More veggies. Change up the veggies in your vegan Buddha bowl depending on what’s in season. Try roasted butternut squash, sweet potato, asparagus, cabbage, or any roasting vegetables you have on hand.
- Different protein. Swap the tofu for tempeh, or any plant-based protein you’d like.
- Use a different dressing. Try these bowls topped with something milder, like the sesame tahini dressing in this kale salad recipe. The honey mustard dressing in this crispy tofu salad would also be delicious.
- Add grains. Bulk up your Buddha bowl with quinoa or another grain.
Can I Make This Recipe Ahead?
Absolutely. To meal prep your Buddha bowls, cook and then refrigerate the ingredients in separate airtight containers. Everything will last about a week in the fridge. For maximum crispiness, I recommend making the kale chips right before you’re ready to assemble the bowls. However, if you don’t mind softer kale, you can make that in advance as well or use raw kale instead of roasting it.
Storing and Reheating Leftovers
- Refrigerate. This vegan Buddha bowl recipe can be stored airtight in the refrigerator for about a week.
- Reheat. Enjoy your leftover Buddha bowls cold, or you can warm up the ingredients in the oven or microwave.
- Freeze. Unfortunately, Buddha bowl ingredients don’t freeze well, so I don’t recommend it. The dressing can be frozen, but the rest of the components will have a softer, less appetizing texture when thawed and reheated.
More Bowl Recipes
- Vegan Sushi Rice Bowl
- Korean (Gochujang) Tofu Rice Bowls
- Loaded Taco Salad Bowl
- Curried Satay Veggie Bowls
Ingredients
Brussels Sprouts, Apples & Onions
- 1 pound Brussels sprouts , ends trimmed and outer leaves removed
- 1 medium red onion , cut in wedges
- 1 large apple , cored and cubed
- 1 tablespoon olive oil
- 2 tablespoons maple syrup
- 1 teaspoon fine sea salt
- ¾ teaspoon ground black pepper
- 3-4 sprigs of thyme
Baked Tofu & Chickpeas
- 1 15 ounce can chickpeas, drained, rinsed and pat dry
- 1 16 ounce block tofu, pressed and cubed
- 1 tablespoon liquid aminos
- 2 tablespoon olive oils
- 2 teaspoons cornstarch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 2 teaspoon paprikas
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Kale Chips
- 1 whole bunch of kale , stems removed, torn, rinsed and pat try
- 2 teaspoons olive oil
- pinch of salt , add more after it’s done to taste
- 1/4 teaspoon ground black pepper
Harissa Tahini Dressing
- 1/4 cup tahini
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon harissa powder
- ¼ cup water
- 1 1/2 tablespoons lime juice
- 1/2 teaspoon garlic powder
Instructions
Brussels Sprouts, Apples & Onions
- Preheat the oven to 400°F/200°C. Cut the brussels sprouts in half. Add the brussels sprouts, onions and apples together onto a silpat lined or foil greased baking sheet.
- Mix the olive oil, maple syrup, salt and pepper together then drizzle over brussels sprouts mixture. Stir until everything is thoroughly coated (you can use your hands if you want). Turn all of the Brussels sprouts halves with the cut side down. This ensures that they get beautifully caramelised. Add some thyme sprigs to the baking sheets on top of or around the vegetables.
- Bake for 35 minutes, shaking the pan a few times while baking, until apples are tender, onions soft and brussels sprouts begin to caramelise. You’ll want to watch it around the 30 minute mark that it doesn’t burn. Some of the Brussels sprouts skins may darken a lot, but they still taste delicious (and not burnt)
Baked Tofu & Chickpeas
- Add the pressed and cubed tofu and chickpeas to a lined baking sheet, on opposite sides. OR, add them to separate bowls (whichever is easiest for you) before adding to the baking sheet. Watch the video below!
- Sprinkle over all of the seasoning ingredients (garlic powder, onion powder, paprika, sea salt, and black pepper) EXCEPT the cornstarch and coat to combine.
- Add the cornstarch to the tofu only, and coat to combine. Lay out the tofu so it isn’t touching, and then lay out the chickpeas on the other side of the baking sheet. It’s okay if this touches.
- When the oven is at the 20 minute mark, add in this baking sheet and baked for 20 minutes, flipping the tofu at the 10 minute make and also stirring around the chickpeas at this time, then back into the oven for the final 10 minutes.
Kale Chips
- Add Kale to a separate lined baking sheet. Add the olive oil, sea salt and black pepper and massage into the kale. Spread the kale apart on the baking sheet.
- Bake for the last 5-10 minutes in the oven alongside the rest of the vegetables.
Harissa Tahini Dressing & Put it All Together
- Whisk all the ingredients together with a spoon. Drizzle over the bowls, or store in the fridge until needed.
- Portion out the bowls as in the video, drizzle with some sauce, serve and enjoy!
