Vegan Sweet Potato Boats Recipe

Sweet potato boats are super easy and delcious to add to any fall dinner or as a Thanksgiving side! Click here to get my vegan sweet potato boat recipe!

By Jess Hutchens, Photo by Eric Shilling


Makes 2-4 boats 

1-2 medium-large sweet potatoes

1 yellow squash

1 zucchini

½ cup diced onions

1 cup black beans

1 teaspoon Cumin

1 teaspoon Paprika 

Cooking spray

Sea salt




Sweet Potatoes:

Pre-heat over to 375 degrees. Place parchment paper on a large baking sheet. Lightly spray parchment paper with cooking spray and sprinkle sea salt and pepper over it. Rinse and dry sweet potatoes, cut them in half, and place face down on parchment paper. Bake in oven for 40-45 minutes, until sweet potatoes are tender on the inside. 


Clean and dry zucchini and squash; peeling them is optional. Dice squash, zucchini, and onion into little squares. Place a skillet over medium heat and add ¼ cup of water. Sauté squash, zucchini, onions, beans, cumin, and paprika until squash is a tender texture, around 15-20 minutes.

Once potatoes are baked and have cooled off for 10 minutes, mash the inside of them up with a fork. Place squash mixture on top of sweet potato. Add salsa and enjoy! 

As featured in Scottsdale Health Magazine, November 2018 Issue!

Welcome! I’m Jess Hutchens. This is my fitness, nutrition, and mindset blog where you will find tips for lifelong wellness success!



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