Looking for an easy and nutritious VEGAN dinner? Look no further!
Meet your new favorite weeknight dinner – loaded vegan sweet potato skins that are totally produce forward and 100 percent delish.
When we think of sweet potatoes, not many of us think about sweet potato skins. Typically I enjoy them baked whole in the oven, cut into wedges and air-fried or mashed for thanksgiving. I must say though, that this may be my favorite way to enjoy this sweet root veggies.
Sweet potatoes are a fiber and beta carotene powerhouse. Most of us don’t meet our recommended daily fiber but this recipe definitely does not lack in that department. Beta carotene is a powerful antioxidant and partially converts to vitamin A in the body, our skin-loving nutrient that is also important for strong immunity.
What really brings this recipe together is the queso.
No, not real queso… PLANT BASED queso. The Good Foods Plant Based Queso Style Dip tastes just like the real deal and contains no artificial ingredients or preservatives. I especially love that the first ingredients are vegetables so it is produce forward. Each dip is made with a cauliflower and almond base.
Tune into Good Food Friday this week on ABC Charleston for more plant based goodness!
If you make this, be sure to share with me on Instagram!
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
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Ingredients
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Recipe sponsored by Good Foods Group.
