Loaded Japanese Sweet Potato with BBQ Hempeh, Baby Butter Beans, and Grapefruit Dressed Arugula

Vegan | Gluten Free | Simple

The japanese sweet potato. It begs to be topped and stuffed with delicious beans, greens, and sauces; it wants to be your main course.

One of us loves sweet potatoes; one of us is on the fence. But when it comes to the Japanese sweet potato, there is no divide. They are so wonderful! Not as sweet as a regular sweet potato, and with a texture similar to an Idaho potato, these are now a staple in our pantry. At breakfast with an egg, in our lunch topped with a salad, or at dinner with protein and veggies; this sweet potato is our star!

We told you about this sweet potato, and this one is just as fabulous. We’ve loaded up the potato with butter beans, Raspberry Habanero BBQ Hempeh from Smiling Hara , cherry tomatoes, arugula dressed with Bro Joe’s Original Grapefruit, raw sunflower seeds, and heirloom salt from J.Q. Dickinson Salt-Works.

We adore Smiling Hara, but you could alaways substitute with your favorite tempeh and bbq sauce. Bro Joe’s are the perfect size bottles of dressing for us, plus they cut out all the crap ingredients. However, a citrus based dressing of your choice will work (just be mindful of the label!).

We’ve set the servings to 1 main course, but the recipe can easily serve two as a large side, or multiplied to accomodate more bellies. In fact, go ahead and bake multiple potatoes, because you’re going to want seconds.

Print Recipe
Loaded Japanese Sweet Potato with BBQ Hempeh, Baby Butter Beans, and Grapefruit Dressed Arugula
Prep Time 3 Minutes
Cook Time 40 Minutes
Passive Time 35 Minutes
Servings
Person
Ingredients
Prep Time 3 Minutes
Cook Time 40 Minutes
Passive Time 35 Minutes
Servings
Person
Ingredients
Instructions
  1. Preheat oven to 400°.
  2. Coat potato with oil, and place in oven. Depending on size, bake for 40-45 minutes, or until fork tender. While the potatoe is baking the last 10 minutes, prepare remaining ingredients.
  3. In a small pan, heat 1/4 teaspoon oil over medium heat. Add beans; cook until lightly browned, approximately 3-4 minutes. Season to taste with salt, and remove from pan.
  4. In the same pan, heat 1/2 teaspoon oil over medium heat. Add hempeh, and brown on both sides for approximately 2 minutes per side.
  5. Remove from heat; add beans to one side of pan, and keep warm.
  6. In a small bowl; add dressing. Add arugula, and gently toss with fingers to coat.
  7. Split baked sweet potato. Top with hempeh, beans, cherry tomatoes, dressed greens, and sunflower seeds. If desired, finish with salt.
Share this Recipe
 

Leave a Reply

Your email address will not be published. Required fields are marked *