Loaded Baked Sweet Potato Topped With Veggie Chili and Avocado

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This is a new healthier twist on the classic “loaded baked potato” and has become one of my favorite nutrient-dense comfort foods. I’ve been making veggie chili for years but I was inspired to create this concoction after trying something similar at a local vegan restaurant. One of these days I will try to recreate the delicious “kreme cheese” they put on top made of cashews. Until then, I’m sticking to my non-vegan favorite – real cheese! UPDATE: Now that I’ve gone vegan, I finally tried making some cashew nacho cheese!

Side note: Chili can take a little while to prepare so I tend to make a big pot of it when I have time and put individual servings in the freezer for quick defrosting whenever I want some.

Baked Sweet Potato

Wash your sweet potatoes and poke a few holes in the skin. Wrap them in foil and put them in the oven at 350 degrees for about an hour.

Top with vegetarian chili a variety of toppings such as cashew nacho cheese, chopped onions, cilantro, guacamole or tortilla chips.


Alway use vinyl gloves when you are working with chili peppers. You may not notice at the time, but the spicy juices can easily soak into your skin and leave your hands burning for hours afterward if you don’t! And if you forget and touch your eyes or your face you will not be happy. Wearing gloves is an easy way to prevent any of this unpleasantness. I just buy a box in bulk and keep it in the cabinet for whenever I make anything with peppers and also any other tasks around house that I want to protect my hands.

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