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Black Bean Stuffed Sweet Potatoes

A delicious and nutritious vegan dish combining roasted sweet potatoes with a hearty black bean filling and fresh toppings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.