Meatless Monday: Loaded Sweet Potatoes

September 5, 2016
When I started following the 21 Day Fix diet (which I highly recommend), the only thing I couldn't get behind was switching white potatoes for sweet potatoes. Traditionally, I do not like sweet potatoes unless they are deep fried and dipped in a spicy horseradish dip. 
Once I started to feel amazing, my tastes also changed to appreciate whole foods and individual flavors in a new way. Baking sweet potatoes makes them surprisingly richer and softer, the two things that bothered me about sweet potatoes in the first place. 
This recipe for loaded sweet potatoes are full of protein and flavor. They are a stand alone meal that is satisfying and healthy. Your family will love them! 
4 Sweet Potatoes
1/2 cup (85g) Quinoa
1 bunch Fresh Parsley
3-4 Fresh Mint Leaves
1 Red Onion
1 punnet Cherry Tomatoes
1 Tablespoon Lemon Juice
1 tablespoon Balsamic Vinegar
1 teaspoons olive oil
1 can Black Beans drained and rinsed
4 tablespoons Tomato Sauce such as marinara
2 tablespoons Vegan Mayonnaise
Cress for topping
1 Bake the sweet potatoes at 180 degrees Celsius for 45 minutes, or until completely cooked through.
2 Meanwhile, boil the quinoa for 10-15 minutes until done, then drain.
3 Finely chop the parsley and the mint leaves and mix with the quinoa. Halve the cherry tomatoes, finely dice the red onion and add these to the quinoa mixture. Add in the lemon juice, balsamic vinegar and olive oil and mix so that everything is evenly distributed.

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