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Black Bean Stuffed Sweet Potatoes

Savory Black Bean Stuffed Sweet Potatoes You'll Love

Delicious Black Bean Stuffed Sweet Potatoes packed with flavors and nutrients, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Choose medium-sized ones for even baking.
  • 2 tablespoons Olive Oil or Avocado Oil Ideal for roasting.
For the Filling
  • 1 can Black Beans Strain and rinse before using.
  • 1 cup Cherry Tomatoes Can use regular diced tomatoes if needed.
  • 1 cup Corn Canned or frozen varieties are fine.
  • 0.25 cup Cilantro Substitute with parsley if preferred.
  • 0.5 cup Red Onion Can swap with green onions.
  • 2 cloves Garlic Use fresh or garlic powder.
  • 2 tablespoons Lime Juice Use lemon juice as an alternative.
  • 1 teaspoon Sea Salt
  • 1 teaspoon Pepper
  • 0.5 teaspoon Chili Flakes Omit if preferred.
For the Toppings
  • 1 medium Avocado Lends creaminess to guacamole.
  • 1 cup Coconut Yogurt Use regular yogurt for a non-vegan option.

Equipment

  • Oven
  • Baking tray
  • Mixing Bowl

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C). Poke holes in the sweet potatoes to prevent bursting.
  2. Bake the sweet potatoes on a lined baking tray for 40 minutes to 1 hour until tender.
  3. Prepare the filling by mixing black beans, cherry tomatoes, corn, cilantro, red onion, garlic, lime juice, olive oil, salt, pepper, and chili flakes in a bowl.
  4. Mash an avocado with lime juice and salt for guacamole.
  5. Mix coconut yogurt with lime juice and salt for the vegan sour cream.
  6. Cut the baked sweet potatoes in half and fill with the bean mixture.
  7. Top with guacamole and vegan sour cream; garnish with cilantro or chili flakes.

Nutrition

Serving: 1potatoCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 8mgIron: 15mg

Notes

Poke holes in sweet potatoes to prevent bursting. Check for tenderness with a fork. Refrigerate leftovers in an airtight container for up to 4 days.

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