Vegan Loaded Sweet Potatoes with Green Goddess Dressing

Roasted sweet potatoes piled with savoury Italian plant-based ground, wilted spinach and a creamy green goddess dressing you blend in under a minute.

This is the kind of dinner we come back to every single week. Sweet potatoes do most of the work on their own in the oven, the Better Butchers Italian Plant-Based Ground comes pre-seasoned so there is no spice cupboard rummaging, and the whole thing comes together in one tray and one pan.

It is also one of our favourite meal prep recipes. Roast a full tray of sweet potatoes on Sunday, blend a jar of the green goddess dressing, and you have lunches that reheat properly all week without going sad and dry. The dressing is the part people ask about: silken tofu, a big handful of fresh herbs, garlic and lemon, blended until it looks like something that came out of a restaurant kitchen. No cashews to soak, no dairy, no fuss.

Vegan Loaded Sweet Potatoes with Green Goddess Dressing

• Prep time: 15 minutes
• Cook time: 55 minutes
• Total time: 1 hour 10 minutes
• Serves: 2
• Diet tags: Vegan, dairy-free, gluten-free

Ingredients

For the loaded sweet potatoes

• 2 small to medium sweet potatoes
• 1 pack of The Better Butchers Italian Plant-Based Ground
• 1 large handful fresh spinach
• 1 handful cherry tomatoes, sliced
• Extra fresh basil, to finish

For the green goddess dressing

• 150g soft or silken tofu
• 1/2 cup fresh basil leaves
• 1/4 cup fresh parsley
• 1/4 cup fresh cilantro
• 1 garlic clove
• Juice of 1/2 lemon
• Salt and pepper, to taste

Instructions

1. Roast the sweet potatoes. Heat the oven to 375F (190C). Slice the sweet potatoes in half lengthways and place them on a tray lined with parchment paper. Roast for 45 to 60 minutes depending on their size, flipping halfway through, until the flesh is soft all the way to the centre and the cut sides are caramelised.
2. Blend the green goddess dressing. While the potatoes roast, add the tofu, basil, parsley, cilantro, garlic, lemon juice, salt and pepper to a high speed blender. Blend until completely smooth and creamy. Taste and adjust the salt and lemon.
3. Cook the Italian Plant-Based Ground. When the potatoes are almost done, heat a pan over medium high and add the Italian Plant-Based Ground. Cook for 5 to 6 minutes, breaking it up and pressing it into the pan so it browns and crisps at the edges. It is already seasoned with tomato, garlic and Italian herbs, so it needs nothing else.
4. Wilt the spinach. Towards the end of cooking, add the handful of spinach to the same pan and stir through until it just wilts.
5. Load and serve. Plate the roasted sweet potatoes cut side up and press the centres down gently with a fork. Pile on the ground and spinach, then drizzle generously with the green goddess dressing. Top with sliced cherry tomatoes and extra fresh basil.

Give the ground a full minute undisturbed in a hot pan before you start stirring. That is where the crispy browned edges come from, and it is the difference between a good loaded sweet potato and a great one.

Substitutions & Notes

• No silken tofu? Plain unsweetened plant yoghurt works in its place. The dressing will be tangier and slightly looser, so start with a little less lemon.
• Swap the greens. Kale, chard or arugula all work. Kale and chard need an extra minute or two in the pan than spinach does.
• Change the flavour profile. Our Chorizo Plant-Based Ground takes this in a smoky, spicy direction, and Natural Ground lets you season it however you like.
• Regular potatoes work too. Bake russets the same way, though they will need closer to 60 minutes.
• Make it ahead. The dressing keeps in an airtight jar in the fridge for up to 4 days and the roasted potatoes for up to 5, so this is an easy one to batch on a Sunday.

Frequently Asked Questions

What is a loaded sweet potato?

A loaded sweet potato is a whole sweet potato that is roasted until soft, then split open and piled with toppings so it works as a full meal rather than a side. This vegan version is loaded with seasoned plant-based ground, wilted spinach, cherry tomatoes and a creamy herb dressing.

How long do sweet potatoes take to bake at 375F?

Halved sweet potatoes take 45 to 60 minutes at 375F (190C), depending on their size. Flip them halfway through. They are ready when a knife slides into the thickest part with no resistance and the cut sides have caramelized.

Can I make loaded sweet potatoes ahead for meal prep?

Yes. Roast the sweet potatoes and blend the dressing up to 4 days ahead and keep them in separate airtight containers in the fridge. Cook the ground fresh or reheat it in a hot pan, then assemble just before eating so the dressing stays bright and the potato skins stay firm.

Is this recipe gluten-free?

Yes. Every component is naturally gluten-free, including our plant-based ground. Check your own tofu and seasonings if you are cooking for someone with coeliac disease.

Do I need to season The Better Butchers Italian Ground?

No. It is already seasoned with tomato paste, garlic, parsley and Italian spices, so it goes straight into a hot pan. Salt and pepper go on the sweet potatoes and in the dressing instead.

More Recipes to Try

• Quick and Easy Vegan Spaghetti Bolognese
• 5 Easy Vegan Weeknight Dinners With Plant-Based Ground
• How to Cook Plant-Based Ground Meat

Shop The Better Butchers Italian Plant-Based Ground →

Made these? Tag us in your loaded sweet potatoes, we want to see how you topped them.