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Black Bean Stuffed Sweet Potatoes

Satisfying Black Bean Stuffed Sweet Potatoes You'll Love

This Vegan Black Bean Stuffed Sweet Potatoes recipe is a nourishing dish packed with protein-rich black beans and wholesome ingredients.
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Prep Time 15 minutes
Cook Time 40 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 stuffed sweet potatoes
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes Bake evenly.
  • 2 tbsp Olive Oil or Avocado Oil Optional for oil-free version.
For the Filling
  • 1 can Black Beans Canned beans save time.
  • 1 cup Cherry Tomatoes Substitute with diced tomatoes if unavailable.
  • 1 cup Corn Frozen corn can be used.
  • 1/4 cup Cilantro Parsley can be swapped.
  • 1/2 cup Red Onion Green onions can be used for milder taste.
  • 2 cloves Garlic Fresh garlic recommended.
  • 2 tbsp Lime Juice Can replace with lemon juice.
  • 1 tsp Sea Salt
  • 1/2 tsp Pepper
  • 1/4 tsp Chili Flakes Leave out for milder flavor.
For the Toppings
  • 1 medium Avocado Consider yogurt for different texture.
  • 1 cup Coconut Yogurt Any plant-based yogurt can substitute.

Equipment

  • Oven
  • mixing bowl
  • Baking tray

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Rinse the sweet potatoes under cool water, dry them, and poke several holes with a fork.
  3. Lightly coat the sweet potatoes with olive or avocado oil and place them on a parchment-lined baking tray.
  4. Bake the sweet potatoes for 40 minutes to 1 hour until tender.
  5. While baking, combine black beans, cherry tomatoes, corn, cilantro, red onion, garlic, lime juice, olive oil, sea salt, pepper, and chili flakes in a bowl.
  6. Mash the avocado with lime juice and a pinch of salt in a separate bowl.
  7. Mix coconut yogurt with lime juice and sea salt until smooth and creamy.
  8. Once sweet potatoes are done, let them cool, then cut in half and fluff the insides. Fill with the bean mixture and top with guacamole and vegan sour cream.

Nutrition

Serving: 1stuffed sweet potatoCalories: 400kcalCarbohydrates: 60gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 500mgPotassium: 800mgFiber: 12gSugar: 6gVitamin A: 200IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Poke holes in sweet potatoes before baking. Prepare guacamole just before serving to keep its vibrant color. Adjust cooking time based on sweet potato size. Rinse canned beans to reduce sodium. Season well for flavor.

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