Name: Black Bean Stuffed Sweet Potatoes
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
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 pepper; Pinch chili flakes; 1 avocado; 2 tsp lime juice; Pinch sea salt; 1/3 cup coconut yogurt; 1/2 tsp lime juice; Pinch sea salt

Description

Discover the heartwarming comfort of Black Bean Stuffed Sweet Potatoes, a vibrant dish that combines the sweetness of baked sweet potatoes with a rich, flavorful filling of spiced black beans, fresh tomatoes, and crispy corn. Topped with homemade guacamole and a drizzle of creamy vegan sour cream, this recipe offers a perfect balance of texture and taste that delights the palate.

Ideal for a nutritious weeknight dinner or a special plant-based feast, these stuffed sweet potatoes are not just delicious but also incredibly satisfying. Loaded with fiber and plant-based protein, each bite is a step towards a healthier lifestyle, ensuring you enjoy your meal without compromising on taste or nutritional value.

Ingredients

Scale

4 sweet potatoes
1 tbsp olive oil or avocado oil
Black Bean Medley:
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 pepper
Pinch chili flakes
Easy Guacamole (for topping):
1 avocado
2 tsp lime juice
Pinch sea salt
Vegan Sour Cream (to drizzle):
1/3 cup coconut yogurt
1/2 tsp lime juice
Pinch sea salt

Instructions

Preheat the oven to 400°F (200°C). Using a fork, poke small holes in the sweet potatoes going all the way around, about 1-inch apart. Line a baking tray with parchment paper, and coat the sweet potatoes lightly with oil. Bake for 40 minutes to 1 hour, or until fork tender.
In a bowl, combine the black beans, tomatoes, corn, cilantro, red onion, and garlic. Drizzle with lime juice and olive oil. Season with sea salt, pepper, and chili flakes. Mix well.
Prepare the guacamole by mashing the avocado in a bowl with lime juice and a pinch of sea salt.
In a separate bowl, mix the coconut yogurt, lime juice, and a pinch of sea salt to prepare the vegan sour cream.
Cut the sweet potatoes in half and fill with the black bean medley. Top with guacamole and drizzle with vegan sour for serving.

Prep Time: 10 minutes
Cook Time: 60 minutes

Nutrition

Calories: 320 kcal