California Avocado Loaded Sweet Potatoes

HomeRecipesDietDairy FreeCalifornia Avocado Loaded Sweet Potatoes

Total Time: 20 min

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Prep Time: 20 min

Nutrition Facts

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Nutrition information
per serving

Calories 390

Total Fat 15g

Saturated Fat 2g

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 0mg

Sodium 330mg

Total Carbs 55g

Dietary Fiber 15g

Total Sugars 9g

Protein 12g

Potassium 1304mg

Vitamin A 954 mcg; Vitamin C 19 mg; Calcium 111 mg; Iron 3 mg; Vitamin D 0 mcg; Folate 108 mcg; Omega 3 Fatty Acid 0.14 g

% Daily Value*: Vitamin A 110%; Vitamin C 20%; Calcium 8%; Iron 15%; Vitamin D 0%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

A fun, vegan twist on a loaded potato dish, lightened up and loaded with flavor and nutrition! Using sweet potato as the base, Fresh California Avocado is gently folded into the sweet potato to create a buttery-like taste. On top is a flavor-packed mixture of onions, mushrooms, more avocado, and fiber-filled garbanzo beans, dressed up with a delicious California Avocado Cilantro Coulis! Whether you are vegan, vegetarian or have a food allergy, everyone can enjoy this dish, worry free, and rest easy knowing their delivering 110% DV of vitamin A, 54% DV of fiber and 30% DV of potassium to nourish their body!

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Serves: 4

Ingredients
Instructions

As needed cooking spray 4 sweet potatoes, medium-sized 1 white onion, small, thinly sliced 3/4 tsp. garlic, minced 8 oz. mushrooms, sliced 1/2 jalapeño, small, stemmed, seeded and finely chopped 1/2 tsp. black pepper, ground 1/4 tsp. sea salt, divided 1 can no salt added garbanzo beans, (15-oz), drained (liquid reserved) and rinsed 1 ripe, Fresh California Avocado, seeded and peeled California Avocado Cilantro Coulis 1 ripe, Fresh California Avocado, seeded and peeled 1 bunch fresh cilantro, (about 2 oz.), stems removed 1/2 jalapeño, small, stemmed, seeded and finely chopped 5 Tbsp. garbanzo bean liquid 1 Tbsp. lemon juice 1 tsp. garlic, minced 1/4 tsp. sea salt

Preheat oven to 425 degrees F and spray a baking sheet with cooking spray. Use a fork to poke each sweet potato and place on sheet. Bake for 45 minutes.
Spray a large non-stick pan with cooking spray and place over medium heat. Sauté the onions for 5 minutes, then add the garlic, mushrooms, jalapeño, black pepper and half the sea salt. Continue to cook 5 minutes until mushrooms are browned and a thin liquid coats the bottom of the pan. Add the garbanzo beans, lower the heat and cook 3-4 minutes to heat slightly. Set aside until ready to assemble potatoes.
When potatoes have finished baking, remove from oven and let cool 10 minutes (or until cool enough to touch). Make a cut into top of potato, large enough to remove the inside but keep skin intact, and scoop out three quarters of the sweet potato puree. Place the sweet potato puree into a medium bowl. Mash together with 1/2 avocado and remaining sea salt. Stuff mixture evenly back into the potato skins.
Return the onion, mushroom and garbanzo bean mixture to medium heat for 3 minutes, then spoon evenly over each potato.
Dice remaining avocado and sprinkle on top of each sweet potato.
Add optional 2-4 Tbsp. or to taste of California Avocado Cilantro Coulis if desired.

California Avocado Cilantro Coulis

To a food processor (or high-powered blender), add all ingredients.
Pulse until smooth (about 1-2 minutes).
Store in an air-tight container in the refrigerator; top potato or use in salads and sandwiches. Use within 2 days.

Serving Suggestion: Garbanzo beans help boost protein and fiber of the dish. To be compliant with Whole 30® and Paleo dietary patterns, use cooked lean ground meat instead of beans.

Beverage Pairing: Pairs well with a chilled Chardonnay.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.