Black Bean Stuffed Sweet Potatoes (Vegan) Recipe

Introduction

Black Bean Stuffed Sweet Potatoes are a delicious and nutritious vegan meal that combines the natural sweetness of roasted sweet potatoes with a flavorful black bean filling. This dish is easy to prepare and perfect for a healthy weeknight dinner or meal prep.

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 of pepper
• Pinch of chili flakes
• 1 avocado
• 2 tsp lime juice
• Pinch of sea salt
• 1/3 cup coconut yogurt
• 1/2 tsp lime juice
• Pinch of sea salt

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Using a fork, poke small holes all around each sweet potato about one inch apart. Line a baking tray with parchment paper and lightly coat the sweet potatoes with 1 tablespoon of olive oil. Bake for 40 minutes to 1 hour, or until the sweet potatoes are fork tender.
2. Step 2: In a bowl, combine the black beans, chopped cherry tomatoes, corn, cilantro, red onion, and garlic. Drizzle with the lime juice and 2 teaspoons olive oil, then sprinkle with sea salt, pepper, and chili flakes. Stir gently to mix all the ingredients evenly.
3. Step 3: Make the easy guacamole by mashing the avocado in a small bowl with 2 teaspoons lime juice and a pinch of sea salt until smooth.
4. Step 4: Prepare the vegan sour cream by mixing the coconut yogurt with 1/2 teaspoon lime juice and a pinch of sea salt in a separate bowl.
5. Step 5: Once the sweet potatoes are baked and cool enough to handle, cut each one in half lengthwise. Fill each half with the black bean mixture, then top with a dollop of guacamole and drizzle with the vegan sour cream. Serve immediately.

Tips & Variations

• For extra flavor, warm the black bean filling in a pan with a little cumin or smoked paprika before stuffing the potatoes.
• Substitute black beans with pinto or kidney beans for a different taste.
• Add chopped jalapeños to the filling for a spicier kick.
• Use plain vegan yogurt in place of coconut yogurt if you prefer a less coconut-forward flavor for the sour cream.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. It’s best to add the guacamole fresh before serving, as it can brown if stored for too long.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen corn in this recipe?

Yes, frozen corn works well. Just thaw it before mixing with the other ingredients to avoid excess moisture in the filling.

How can I tell when the sweet potatoes are done baking?

The sweet potatoes are done when they are soft and a fork pierces easily all the way through. Baking times can vary depending on the size of the potatoes, so start checking around 40 minutes.

Black Bean Stuffed Sweet Potatoes (Vegan) Recipe

---

★★★★★

4.5 from 60 reviews

• Author: Simon
• Total Time: 1 hour
• Yield: 4 servings 1x
• Diet: Vegan

Pin Recipe

Print Recipe

Description

These Black Bean Stuffed Sweet Potatoes are a delicious and nutritious vegan meal option, perfect for lunch or dinner. Roasted sweet potatoes are loaded with a flavorful black bean and vegetable medley, topped with creamy guacamole and vegan sour cream, creating a satisfying mix of textures and tastes that are both healthy and easy to make.

---

Ingredients

Scale 1x2x3x

Sweet Potatoes

• 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 of pepper
• Pinch of chili flakes

Easy Guacamole

• 1 avocado
• 2 tsp lime juice
• Pinch sea salt

Vegan Sour Cream

• 1/3 cup coconut yogurt
• 1/2 tsp lime juice
• Pinch sea salt

---

Instructions

1. Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Use a fork to poke small holes all around the sweet potatoes about 1 inch apart. Line a baking tray with parchment paper, lightly coat the sweet potatoes with 1 tablespoon of olive or avocado oil, and place them on the tray to bake.
2. Bake Sweet Potatoes: Bake the sweet potatoes for 40 minutes to 1 hour, or until they are tender when pierced with a fork. The baking time may vary depending on the size of the potatoes.
3. Mix Black Bean Medley: In a mixing bowl, combine the rinsed black beans, chopped cherry tomatoes, corn, cilantro, diced red onion, and garlic. Drizzle the mixture with 1/2 lime juice and 2 teaspoons olive oil. Season with 1/4 teaspoon sea salt, a pinch of pepper, and chili flakes. Stir all ingredients together until well incorporated.
4. Prepare Guacamole: In a separate bowl, mash the avocado with 2 teaspoons of lime juice and a pinch of sea salt until smooth and creamy.
5. Make Vegan Sour Cream: In another small bowl, mix coconut yogurt with 1/2 teaspoon lime juice and a pinch of sea salt to create a tangy vegan sour cream.
6. Assemble the Dish: Once the sweet potatoes are baked and cool enough to handle, cut them in half lengthwise. Scoop the black bean medley onto each sweet potato half. Top generously with the guacamole and drizzle with the vegan sour cream before serving.

Notes

• Check doneness of sweet potatoes by inserting a fork or skewer; if it slides in easily, they are fully cooked.
• You can substitute canned black beans with freshly cooked black beans for a fresher taste.
• Adjust the amount of chili flakes depending on your preferred spice level.
• The coconut yogurt used in the vegan sour cream can be replaced with any plant-based yogurt without added flavors for variation.
• This recipe can be meal-prepped by baking sweet potatoes in advance and storing toppings separately.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Vegan, American

Keywords: Black bean stuffed sweet potatoes, vegan sweet potato recipe, plant-based stuffed potatoes, healthy vegan dinner, gluten-free vegan meal