veggie-packed sweet potato boats
I created these veggie-packed sweet potato boats after a long day of traveling when I really needed something fresh. Luckily, I tend to keep purple cabbage and bell peppers on hand since they last forever while still maintaining their crunch. And sweet potatoes are a given in my house!
The result is this colorful, veggie-packed meal that ended up going viral. It comes together in just half an hour and I know you’re going to love it. It’s inspired by these spaghetti squash burrito bowls from Cookie and Kate, which my roommates and I used to make all the time in New York. If you’re a fan of spaghetti squash, I highly recommend that version as well!
my favorite way to cook sweet potatoes
After a lot of trial and error, I’ve determined that 425°F is the perfect temperature for sweet potatoes. And rather than roasting them whole, I prefer to slice them in half, which lets you season the sweet potato with spices and get some nice color on the interior.
more sweet potato recipes to try
high-protein sweet potato boats
smashed feta sweet potato boats
black bean burger bowls with sweet potato fries
see it in action…
veggie-packed sweet potato boats
serves 4
Ingredients
- 2 medium sweet potatoes (10 to 12 ounces each)
- 2 tablespoons extra-virgin olive oil, divided
- 1/2 teaspoon each chili powder and ground cumin
- 1 teaspoon kosher salt, divided
- freshly-ground black pepper
- 1/4 head purple cabbage, cored and thinly sliced
- 1 red bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 3 scallions, thinly sliced
- 1/3 cup chopped fresh cilantro leaves and tender stems
- zest and juice of one lime, plus wedges for serving
- 4 ounces cheddar, pepper jack, or monterey jack cheese, grated (1 cup)
- 1 large ripe avocado, diced
- Toasted pepitas and hot sauce, for serving (optional)
Instructions
- Heat the oven to 425°F. Slice the potatoes in half lengthwise.
- In a small bowl, whisk 1 tablespoon of the oil with the chili powder, cumin, 1/2 teaspoon salt, and several grinds black pepper. Brush all over the sweet potatoes. Place cut side down on a baking sheet and roast until very tender, 25 to 30 minutes.
- Meanwhile, make the slaw: combine the cabbage, bell pepper, beans, scallions (use both the white and green parts!), cilantro, lime zest and juice, remaining 1 tablespoon olive oil, 1/2 teaspoon salt, and several grinds black pepper in a large bowl. Toss to coat and add more lime juice and salt to taste. (You’ll likely need more salt but always better to start with less).
- When the sweet potatoes are ready, flip them over, smash the flesh with a fork, and top with cheese. Return to the oven until melted, about 5 minutes. (Or pop ‘em under broiler for extra crispness). Top generously with slaw, avocado, pepitas, and hot sauce. Serve with lime wedges.
- Enjoy any leftover slaw with tacos!
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