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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
