Name: Black Bean Stuffed Sweet Potatoes (Vegan) Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Vegan
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 sea salt; 1/3 cup coconut yogurt; 1/2 tsp lime juice; Pinch sea salt

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

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.

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.

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.

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.

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.

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.