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–+ servings
Black Bean Stuffed Sweet Potatoes

Savor the Flavor of Black Bean Stuffed Sweet Potatoes

Indulge in these Black Bean Stuffed Sweet Potatoes, a delightful vegan and gluten-free meal packed with flavor and nutrients.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 potatoes
Course: Dinner
Cuisine: Gluten-Free, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 pieces Sweet Potatoes Use similar-sized potatoes for even cooking.
  • 2 tablespoons Olive Oil or Avocado Oil Any neutral oil can serve as a substitute.
For the Filling
  • 1 can Black Beans Canned beans save time; can swap with pinto beans.
  • 1 cup Cherry Tomatoes Diced regular tomatoes can be a substitute.
  • 1 cup Corn Frozen corn works well instead of fresh.
  • 1/4 cup Cilantro Fresh parsley can be used instead.
  • 1/2 cup Red Onion Use green onions for a milder flavor.
  • 2 cloves Garlic Use minced garlic or garlic powder.
For the Toppings
  • 2 tablespoons Lime Juice Can substitute with lemon juice.
  • to taste Sea Salt, Pepper, and Chili Flakes Adjust based on your spice preference.
  • 1 piece Avocado Ripe avocados can be swapped with Greek yogurt.
  • 1/2 cup Coconut Yogurt Regular yogurt can be used as a swap.

Equipment

  • oven
  • Baking tray
  • Mixing bowls
  • Fork

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Wash and poke holes in the sweet potatoes with a fork. Place them on a lined baking tray.
  2. Coat each sweet potato lightly with olive oil or avocado oil. Bake them for 40 minutes to 1 hour until tender.
  3. Mix the filling: combine drained black beans, chopped cherry tomatoes, corn, cilantro, red onion, garlic, and lime juice. Season to taste and stir well.
  4. For guacamole, mash avocados with lime juice and salt until creamy.
  5. Mix coconut yogurt with lime juice and a little salt for a vegan sour cream.
  6. Once baked, cut each sweet potato in half lengthwise and spoon the black bean mixture into each potato.
  7. Top with guacamole and drizzle the vegan sour cream. Serve warm.

Nutrition

Serving: 1potatoCalories: 300kcalCarbohydrates: 60gProtein: 10gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Ensure even cooking by choosing similarly sized potatoes. Store leftovers in an airtight container.

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