Black Bean Stuffed Sweet Potatoes (Vegan)

Why make this recipe

Black Bean Stuffed Sweet Potatoes are a fantastic dish for anyone looking for a healthy, filling, and flavorful meal. This recipe combines the sweetness of roasted sweet potatoes with the hearty goodness of black beans, fresh veggies, and creamy toppings. It’s not only vegan but also packed with nutrients, making it perfect for lunch or dinner. Plus, it’s easy to prepare and can be customized to fit your taste preferences.

How to make Black Bean Stuffed Sweet Potatoes

Ingredients

• 4 sweet potatoes
• 1 tbsp olive oil (or avocado oil)
• 1 can (400 ml) black beans, strained and rinsed (or 1 1/2 cups cooked black beans)
• 1 cup cherry tomatoes, chopped
• 1/2 cup corn
• 1/3 cup cilantro, chopped, tightly packed
• 1/4 cup red onion, diced
• 1 clove garlic, diced
• 1/2 lime, juiced
• 2 tsp olive oil
• 1/4 tsp sea salt
• Pinch of pepper
• Pinch of chili flakes
• 1 avocado
• 2 tsp lime juice
• Pinch of sea salt
• 1/3 cup coconut yogurt
• 1/2 tsp lime juice
• Pinch of sea salt

Directions

1. Preheat the oven to 400°F (200°C).
2. Using a fork, poke small holes in the sweet potatoes all around, about 1 inch apart.
3. Line a baking tray with parchment paper and lightly coat the sweet potatoes with oil.
4. Bake the sweet potatoes for 40 minutes to 1 hour, or until they are fork-tender.
5. In a bowl, combine the black beans, chopped tomatoes, corn, cilantro, diced red onion, and garlic. Drizzle with lime juice and olive oil. Season with sea salt, pepper, and chili flakes, then mix everything together.
6. For an easy guacamole, mash the avocado in a bowl with lime juice and a pinch of sea salt.
7. To make the vegan sour cream, mix the coconut yogurt, lime juice, and sea salt in a separate bowl.
8. Once the sweet potatoes are cooked, cut them in half and fill each half with the black bean medley. Top with the guacamole and drizzle with vegan sour cream.

How to serve Black Bean Stuffed Sweet Potatoes

Serve the stuffed sweet potatoes warm, topped with fresh guacamole and a drizzle of vegan sour cream. You can also serve them with a side salad or enjoy them on their own as a hearty meal.

How to store Black Bean Stuffed Sweet Potatoes

To store leftovers, place the stuffed sweet potatoes in an airtight container in the refrigerator. They can last for up to 3 days. Reheat in the oven or microwave before serving.

Tips to make Black Bean Stuffed Sweet Potatoes

• Make sure to poke the sweet potatoes well to allow steam to escape while baking.
• Feel free to add any extra toppings you like, such as diced bell peppers or jalapeños for a spicy kick.
• You can prepare the filling ahead of time and assemble it when ready to eat.

Variation

You can customize the recipe by using different beans, such as pinto or kidney beans, or adding other vegetables like spinach or zucchini.

FAQs

1. Can I use canned sweet potatoes?
It’s best to use fresh sweet potatoes for this recipe. Canned sweet potatoes will change the texture and may not bake properly.

2. How can I make this dish gluten-free?
This recipe is naturally gluten-free. Just be sure to check that your ingredients, especially any canned goods, are labeled gluten-free.

3. Can I prepare this in advance?
Yes! You can prepare the filling a day in advance and store it in the fridge. Bake the sweet potatoes and assemble just before serving for the best flavor and texture.

Black Bean Stuffed Sweet Potatoes

A nutritious and flavorful meal combining roasted sweet potatoes with black beans, fresh veggies, and creamy toppings, perfect for lunch or dinner.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: Healthy, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

For the sweet potatoes

• 4 pieces sweet potatoes Choose medium-sized sweet potatoes.
• 1 tbsp olive oil (or avocado oil) For coating the sweet potatoes.

For the filling

• 1 can (400 ml) black beans, strained and rinsed Alternatively, use 1 ½ cups of cooked black beans.
• 1 cup cherry tomatoes, chopped
• 1/2 cup corn
• 1/3 cup cilantro, chopped, tightly packed
• 1/4 cup red onion, diced
• 1 clove garlic, diced
• 1/2 lime juiced About 1 tablespoon lime juice.
• 2 tsp olive oil For the filling preparation.
• 1/4 tsp sea salt
• Pinch pepper
• Pinch chili flakes

For the toppings

• 2 tsp lime juice For guacamole.
• 1/3 cup coconut yogurt For vegan sour cream.
• 1/2 tsp lime juice For vegan sour cream.

Method

 

Preparation

1. Preheat the oven to 400°F (200°C).
2. Using a fork, poke small holes in the sweet potatoes all around, about 1 inch apart.
3. Line a baking tray with parchment paper and lightly coat the sweet potatoes with olive oil.
4. Bake the sweet potatoes for 40 minutes to 1 hour, or until they are fork-tender.

Filling

1. In a bowl, combine the black beans, chopped tomatoes, corn, cilantro, diced red onion, and garlic.
2. Drizzle with lime juice and olive oil. Season with sea salt, pepper, and chili flakes, then mix everything together.

Guacamole

1. Mash the avocado in a bowl with lime juice and a pinch of sea salt.

Vegan Sour Cream

1. Mix the coconut yogurt, lime juice, and sea salt in a separate bowl.

Assembly

1. Once the sweet potatoes are cooked, cut them in half and fill each half with the black bean medley.
2. Top with the guacamole and drizzle with vegan sour cream.

Notes

Make sure to poke the sweet potatoes well to allow steam to escape while baking. Feel free to add any extra toppings you like, such as diced bell peppers or jalapeños for a spicy kick. You can prepare the filling ahead of time and assemble it when ready to eat.