“A recipe has no soul. You as the cook must bring soul to the recipe”
This month’s Meatless Meal feature is courtesy of the oh so lovely Jayme Gill of Vancouver, Canada! Upon hourly duties of scrolling through my IG feed the other week, this gorgeous & vibrant dish instantly caught my eye… to say that it’s stunning would simply be an understatement. Not to mention, Jayme’s entire online presence completely radiates warmth, beauty, positivity & happiness – you seriously can’t help but smile if you’re one of her followers! So I am more than pleased to introduce all of you to Jayme & her loaded sweet potato recipe!
Loaded Sweet Potato – Jayme Gill, The Mindful Maven
My name is Jayme, I live in Vancouver, CA and am currently working at getting healthy and losing weight. I share my day to day journey over at @TheMindfulMaven on Instagram. I didn’t always enjoy cooking, but have fallen in love with preparing healthy and delicious meals…and documenting them! Thank you for reading!
- Sweet Potato
- Toppings of your choice
- Preheat oven to 425. Use a fork to puncture the sweet potato several times before placing on a baking sheet covered with parchment paper.
- Bake on the middle rack for 40-45 mins depending on the size. I like to do 45 mins for a medium sized potato.
- While that’s baking and making the house smell amazing, I’ll prep my toppings. You can add anything you like. My go to items are red pepper, red cabbage, green onion, avocado, black beans, salt and pepper. I’ll either add some Greek yogurt or extra avocado to make it extra creamy. Butter is great too, but not necessary since the sweet potato is very creamy to begin with.
- Once the sweet potato is ready, take it out of the over and let it cool for a few mins before slicing and filling.
Thank-you for sharing this with us Jayme!