Black Bean Stuffed Sweet Potatoes (Vegan)

Black Bean Stuffed Sweet Potatoes are a delicious and healthy meal option that is perfect for anyone looking for a vegan dish. This recipe combines the sweetness of roasted sweet potatoes with a hearty black bean filling, making it a filling and nutritious choice.

Why Make This Recipe

This recipe is great for several reasons. First, it is completely plant-based, making it suitable for vegans and those looking to eat more vegetables. Second, the combination of flavors and textures—from the soft sweet potatoes to the crunchy veggies—is truly satisfying. Lastly, it is easy to make and perfect for a weeknight dinner or meal prep.

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, ensuring they go all the way around, about 1-inch apart.
3. Line a baking tray with parchment paper, and brush the sweet potatoes with oil to lightly coat them.
4. Bake in the oven for 40 minutes to 1 hour until they are fork tender. (Check for doneness using the fork).
5. In a bowl, combine black beans, chopped tomatoes, corn, chopped cilantro, diced red onion, and diced garlic.
6. Drizzle the mixture with lime juice and olive oil, then sprinkle with sea salt, pepper, and chili flakes. Mix well.
7. In a separate bowl, prepare the easy guacamole by mashing the avocado with lime juice and a pinch of sea salt.
8. For the vegan sour cream, mix together the coconut yogurt, lime juice, and sea salt in another bowl.
9. Cut the baked sweet potatoes in half and fill them with the black bean mixture. Top with guacamole and drizzle with vegan sour cream.

How to Serve Black Bean Stuffed Sweet Potatoes

Serve these stuffed sweet potatoes warm, either as a main dish or a side. They pair well with a fresh salad or some steamed vegetables. You can also offer extra lime wedges on the side for added flavor.

How to Store Black Bean Stuffed Sweet Potatoes

To store leftovers, place any remaining stuffed sweet potatoes in an airtight container in the refrigerator. They will last for about 3 to 4 days. If you’d like to freeze them, wrap them tightly in plastic wrap and then store in a freezer-safe container for up to a month.

Tips to Make Black Bean Stuffed Sweet Potatoes

• For extra flavor, try adding spices like cumin or smoked paprika to the black bean mixture.
• You can use other types of beans, like pinto beans or kidney beans, if you prefer.
• Make the guacamole and vegan sour cream just before serving to keep them fresh.

Variation

You can change up the toppings based on your preferences. Adding toppings like sliced jalapeños, different herbs, or even nutritional yeast can give a new twist to the dish.

FAQs

1. Can I make these stuffed sweet potatoes ahead of time?
   Yes, you can bake the sweet potatoes and prepare the filling in advance. Just assemble them before serving.

2. What can I use instead of coconut yogurt?
   You can substitute it with any plant-based yogurt you prefer, such as soy or almond yogurt.

3. Are these stuffed sweet potatoes gluten-free?
   Yes, this recipe is naturally gluten-free, making it suitable for those with gluten sensitivities.

Black Bean Stuffed Sweet Potatoes

A delicious and nutritious vegan dish combining roasted sweet potatoes with a hearty black bean filling and fresh toppings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Vegan

Calories: 350

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces sweet potatoes Medium-sized
• 1 tbsp olive oil Can substitute with avocado oil
• 1 can (400 ml) black beans, strained and rinsed Or use 1 1/2 cups cooked black beans
• 1 cup cherry tomatoes, chopped
• 1/2 cup corn
• 1/3 cup cilantro, chopped Packed tightly
• 1/4 cup red onion, diced
• 1 clove garlic, diced
• 1/2 lime juiced
• 2 tsp olive oil For the filling mixture
• 1/4 tsp sea salt
• Pinch pepper
• Pinch chili flakes
• 1 piece avocado For the guacamole
• 2 tsp lime juice For the guacamole
• Pinch sea salt For the guacamole
• 1/3 cup coconut yogurt For the vegan sour cream
• 1/2 tsp lime juice For the vegan sour cream
• Pinch sea salt For the 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, ensuring they go all the way around, about 1-inch apart.
3. Line a baking tray with parchment paper, and brush the sweet potatoes with oil to lightly coat them.
4. Bake in the oven for 40 minutes to 1 hour until they are fork tender.

Filling

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

Guacamole

1. In a separate bowl, prepare the easy guacamole by mashing the avocado with lime juice and a pinch of sea salt.

Vegan Sour Cream

1. Mix together the coconut yogurt, lime juice, and sea salt in another bowl.

Assembly

1. Cut the baked sweet potatoes in half and fill them with the black bean mixture.
2. Top with guacamole and drizzle with vegan sour cream.

Notes

Serve warm as a main dish or side, pairing well with fresh salad or steamed vegetables. Optional extra lime wedges for added flavor. To store, place leftovers in an airtight container in the refrigerator for 3-4 days, or freeze wrapped for up to a month.