Jacked-Up Sweet Potato
Aside from most kids (and I’m still not sure why), almost everyone loves sweet potatoes, right? I adore them. They’re a hot commodity in my house: always stocked, always used!
Not only are they naturally sweet (obviously), they’re vibrant, fiber-rich, and packed with nutrients like beta-carotene (Vitamin A), potassium (fun fact: potatoes actually contain more potassium than bananas), and manganese, which supports bone formation. Their complex carbohydrates provide steady, sustainable energy — the kind that keeps you fueled through strength sessions, long workdays, and everything in between.
Is there anything better than a sweet potato?
Maybe.
A sweet potato that’s loaded up with beans, a solid protein source, a pile of veggies, and something creamy and tangy on top.
I’ll let you be the judge once you try your own jacked-up sweet potato.
Let’s walk through what you’ll need.
Your Base
I use a classic sweet potato (it is in the name, after all). But this works beautifully with russets, Japanese sweet potatoes, purple sweet potatoes, even yuca. The concept stays the same — we’re building something satisfying, nourishing, and blood-sugar friendly.
Beans, beans, beans:
Black beans are my go-to here because they complement the flavors so well. They provide about 7g of protein per serving, support heart health, help manage cholesterol, and are an easy win for fiber and gut health. If black beans aren’t your thing, chickpeas or kidney beans work just as well.
Your Protein Source
I love super firm tofu for this recipe because it crisps up beautifully in the oven. I’ve also used tempeh, and it’s just as good. This recipe is flexible — choose what works for you.
Strong muscles require high-quality protein (and enough of it), especially if you’re training consistently. But we’re also thinking beyond just muscle. We’re supporting hormones, recovery, and the microbiome — all of which matter for women’s long-term health.
Veggies (Obviously)
Would this even be a Meg recipe without a generous amount of vegetables?
Variety matters. Different colors and textures mean different phytonutrients, fiber types, and micronutrients — all of which support gut health, immune resilience, and overall vitality. I use peppers, onion, mushrooms, garlic, and squash. But seriously, use what you have. Broccoli that needs to be used up? Toss it in. Spinach getting a little too cozy in the fridge? In it goes.
Toppings
This is where it can get fun!
I adore this salsa (I haven’t tried their other ones). I think the depth and flavor is exceptional and it’s my absolute favorite. If you’re interested and don’t have a favorite salsa, then I highly recommend it! I find it at my local grocery store, so hopefully you can too.
I also like to throw on chives or scallions (whatever I have in my fridge), lime, sometimes lettuce and tomatoes, or even a homemade queso (the recipe is still in the works, but I will keep you all posted). Use whatever you’d normally throw on tacos, burritos, or bowls.
Make it yours.
And if you do try it, I’d love to hear what you add or swap. More than anything, I hope this becomes one of those easy, go-to meals that makes you feel strong, satisfied, and genuinely nourished.
Prep Time: 20 minutes Cook Time: 50 minutes
1 block tofu, crumbled
1-2 tbsp chili peppers in adobo, finely chopped
3 tbsp taco seasoning mix (see note*)
3 tbsp low sodium soy sauce (or tamari)
2 tbsp nutritional yeast
1 1/2 tbsp tomato paste
1 tbsp maple syrup
juice of half a lime
salt and pepper to taste
optional: 1-2 tsp oil
Toppings:
salsa
scallions
parsley
lime
nacho cheese
Ingredients (serves 4)
2 large sweet potatoes
1/2 yellow onion, finely chopped - divided evenly
1 poblano pepper, finely chopped - divided evenly
1/2 red bell pepper, chopped
4-5 garlic cloves, minced
3-4 baby bella mushrooms, chopped
1/4 zucchini, chopped
1 can black beans, drained and rinsed
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
2 tsp red wine vinegar
1 bay leaf
1 tbsp chili powder
1/4 cup water
Instructions
Start the sweet potatoes first! Everything else will cook together while they bake.
Preheat oven to 425°F. Pierce potatoes with a fork or knife (carefully, please!) and wrap with foil. Stick in oven and let them bake 45–55 minutes, or until a fork easily pierces the center.
Crumble your tofu in a bowl. Add in taco seasoning, nooch, soy sauce and chili peppers. Mix everything together, then stick it on a lined baking sheet and pop it in the oven at 425°F for about 20-25 minutes, flipping it halfway through.
1 block tofu
1-2 tbsp chili peppers in adobo
3 tbsp taco seasoning mix
3 tbsp low sodium soy sauce (or tamari)
2 tbsp nutritional yeast
In a small sauce pan, add oil and let heat over medium-low. If not using oil, you can skip ahead using water. To the small sauce pan, add in your garlic, half your onion, and half your poblano pepper. Let cook for about 5 minutes, until the onion starts to become translucent and the peppers start to soften.
half of chopped onion
half of chopped poblano pepper
4-5 garlic cloves
Add in black beans, seasonings and vinegar and water. Let simmer together for about 10-15 minutes with the lid on. This will steam the bean mixture to continue to cook the veg without drying up.
1 can black beans
1 tsp garlic powder
1 tsp paprika
1 tsp cumin
2 tsp red wine vinegar
1 bay leaf
1/4 cup water
While the bean mixture cooks, heat a medium pan over a low heat, spray with oil or water, and add the remainder of your veggies. Let them cook until they soften and reduce in size, about 5-8 minutes. (see note**)
half of chopped onion
half of the chopped poblano pepper
3-4 baby bella mushrooms
1/2 red bell pepper
1/4 zucchini
Add chili powder, tomato paste and baked tofu, maple syrup and lime juice. Taste and adjust salt as needed.
1 tbsp chili powder
1 1/2 tbsp tomato paste
1 tbsp maple syrup
juice of 1/2 lime
Once the beans have finished simmering, remove from heat and discard the bay leaf. Use an immersion blender to blend half the mixture in the pan (I usually do about 4 pulses). Careful not to overdo this step, you still want some texture here. Alternatively, you can transfer half the bean mixture to a blender, give it a few pulses, and return it to the pan. Taste mixture and adjust salt as needed.
Divide the baked potatoes in half (each 1/2 serves as one serving). Spoon 1/4 of the tofu mixture onto each potato half, add a healthy heaping of beans, and your favorite toppings.
I used Wild Sol salsa, this nacho cheese recipe, scallions and parsley, and a wedge of lime
*Note: If making your own homemade seasoning, use the blend below
3 tbsp chili powder, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tbsp paprika, 1/2 tbsp dried oregano, 2 tsp cumin powder, 1 tsp ground black pepper
**Note: While you cook down the remainder of the veg, you can turn the heat up to a medium heat and add in splashes of water periodically to ensure nothing burns to the pan. The water will also help to soften the veg without making it mushy. My tip is to add 2-3 tbsp at a time, and stir frequently to make sure nothing burns.
