Natural Grocers Loaded Tex-Mex Sweet Potatoes Served with a Quick South-of-the-Border Slaw

Looking for a quick and easy balanced vegan meal that is loaded with flavor? Look no further! This Family Fast recipe is sure to become a go-to on busy weeknights when you’re craving a hearty, flavorful meal with a healthy dose of good4u veggies.

For the sweet potatoes
4 organic sweet potatoes, scrubbed (look for longer sweet potatoes that are equal in size)
1 tablespoon Natural Grocers Brand Organic Extra Virgin Olive Oil
1 small organic onion, chopped
1 medium organic red, yellow, or orange bell pepper, stem removed, seeded and chopped
1 (15.5-ounce) can Natural Grocers Brand Organic Black Beans, drained
1 teaspoon Natural Grocers Brand Bulk Organic Salt-Free Mild Chili Powder Blend
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Garlic Granules
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 cup Natural Grocers Brand Organic Mexican Blend Cheese Shreds, or dairy-free alternative
1⁄2 cup prepared organic salsa
1⁄2 cup prepared organic guacamole
For the slaw
1 tablespoon finely diced organic pickled jalapeños
  Juice of one organic lime
3 tablespoons olive or avocado oil-based mayonnaise, or vegan alternative
1 teaspoon Natural Grocers Brand Raw and Unfiltered Clover Honey
1 1⁄2 teaspoons Natural Grocers Brand Bulk Ground Organic Cumin Seed
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1 small head of organic cabbage, halved lengthwise, inner core removed and discarded, and thinly shredded (about 4 cups)
1 large organic carrot, shredded (about 1 cup)
  1. Pierce each sweet potato all over several times with a fork or paring knife. Place the potatoes on a microwave-safe plate and microwave* for five minutes. Turn potatoes and cook another 5-8 minutes, or until they are easily pierced with a fork. Continue with the recipe while the sweet potatoes cook.
  2. Make the slaw. Combine the jalapeños, lime juice, mayonnaise, honey, cumin, and salt in a large bowl. Whisk to combine. Add the cabbage and carrots and mix until evenly distributed and well coated in the dressing. Set aside.
  3. Prepare the stuffing. Heat a large skillet over medium heat. Once hot, add the olive oil and swirl the pan to coat, then add the onion. Sauté until the onion is just starting to soften, 2-3 minutes, before adding the chopped pepper. Continue sautéing, stirring occasionally, until the peppers and onion are cooked through, about 5 minutes. Add the beans, chili powder, garlic, and salt and stir well to combine. Cook until heated through, about 1 minute.
  4. To serve, cut a slit in each potato lengthwise and then gently squeeze the ends toward each other to create a bowl shape. Top each potato with 1 tablespoon of cheese, ¼ of the bean mixture, another tablespoon of cheese, 2 tablespoons of salsa, and 2 tablespoons of guacamole. Serve immediately with the slaw on the side.

*No microwave? No problem. Simply preheat your oven to 400° F, pierce the potatoes all over with a fork or paring knife, and bake for 45 minutes, or until they are tender. Baking the sweet potatoes in the oven will add about 30 minutes to your total time for this recipe. You can also bake the potatoes ahead of time and simply rewarm them in the oven for a fast and easy dinner.