Loaded Sweet Potatoes
RECIPES

Loaded Sweet Potatoes

Roasted sweet potatoes are topped with colorful vegetables, pumpkin seeds, and a creamy lemon tahini dressing.

Ready IN
20 mins
Servings
1
Save
By Christine Beal Dunst
Updated:

Sweet potatoes are one of my favorite gluten-free complex carbohydrates because they’re naturally rich in fiber, antioxidants, vitamins, and minerals that help support steady energy, healthy digestion, and overall wellness.

I like pairing them with a lean protein and plenty of colorful vegetables to create a balanced meal that supports healthy blood sugar and keeps you satisfied. Thanks to prepping baked sweet potatoes and my lemon tahini dressing ahead of time, this colorful side dish comes together in less than 10 minutes.

Sweet potatoes are packed with fiber, vitamins A and C, B vitamins, potassium, and manganese, making them a wonderful food for supporting immune health, healthy digestion, and steady energy. Brussels sprouts add even more fiber along with glucosinolates, plant compounds that support the body’s natural detoxification pathways. Pumpkin seeds have plant-based protein, magnesium, zinc, and healthy fats, while avocado provides heart-healthy fats that help keep you feeling satisfied. I also love adding Atlantic dulse and kelp granules, two mineral-rich sea vegetables that are natural sources of iodine, an important nutrient for healthy thyroid function.

Always eat the sweet potato with the skin on for maximum nutrients.

Time-saving tip: Roast several sweet potatoes during your weekly meal prep and keep them in the refrigerator. I add them to salads, grain bowls, stir-fries, soups, and even healthy baked goods. The lemon tahini dressing also keeps beautifully in the refrigerator for several days and can be used on salads, roasted vegetables, grain bowls, or grilled proteins.
Loaded Vegetarian Sweet Potato With Lemon Tahini Drizzle
Christine Beal Dunst
Time
20 mins
(Prep 10 minsCook 10 mins)
Servings
1
Ingredients
For the Loaded Potato
  • 1/2 cooked sweet potato
  • 1 cup shredded Brussels sprouts
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup sprouted pumpkin seeds
  • 1/2 avocado, diced
  • 1 teaspoon avocado oil
  • Himalayan sea salt
  • 1 sprinkle Atlantic dulse and kelp granules (optional)
For the Lemon Tahini Dressing
  • 1/4 cup tahini
  • Juice of 2 lemons
  • 1/4 cup nutritional yeast
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons water (add more if you prefer a thinner dressing)
  • 1 clove garlic or fresh parsley (optional)
  • Himalayan sea salt, to taste
  • freshly ground black pepper, to taste
Instructions
STEP 1
If your sweet potato isn't already cooked, preheat the oven to 400 degrees F. Wash and dry the sweet potato, pierce it several times with a fork, and bake for 40 to 50 minutes, or until tender. Let cool slightly before slicing. Chop the cilantro and, if needed, shred the Brussels sprouts.
STEP 2
To make the Lemon Tahini Dressing, combine the tahini, lemon juice, nutritional yeast, olive oil, water, garlic or parsley (if using), sea salt, and pepper in a blender or food processor. Blend until smooth and creamy.
STEP 3
Place the cooked sweet potato on a parchment-lined baking sheet or oven-safe dish. Top with the shredded Brussels sprouts and lightly drizzle with avocado oil.
STEP 4
Bake for 8 to 10 minutes, or a few minutes longer if you prefer the Brussels sprouts crispier.
STEP 5
Remove from the oven and top with the pumpkin seeds, avocado, cilantro, and a sprinkle of Atlantic dulse and kelp granules.
STEP 6
Drizzle with the Lemon Tahini Dressing.
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Christine Beal Dunst
Christine Beal Dunst
Author
Christine Beal Dunst is the CEO of Embody Wellness Company and creator of the The Embody Wellness Method online course for women over 40: "12-Step Nutrition & Lifestyle Roadmap to Transform Your Body, Hormones, and Metabolism" at EmbodyWellnessMethod.com. Follow @EmbodyWellnessCompany for healthy recipes and practical wellness tools. For 1:1 support, go to EmbodyWellnessCompany.com.
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