Black Bean Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil for baking
- Black Bean Filling
- 1½ cups cooked black beans rinsed and drained
- 1 cup cherry tomatoes chopped
- ½ cup sweet corn
- ⅓ cup fresh cilantro finely chopped
- ¼ cup red onion finely diced
- 1 garlic clove minced
- Juice of ½ lime
- 2 teaspoons olive oil
- ¼ teaspoon sea salt
- Pinch of black pepper
- Pinch of chili flakes optional
- Simple Guacamole
- 1 ripe avocado
- 2 teaspoons fresh lime juice
- Pinch of sea salt
- Vegan Sour Cream Drizzle
- ⅓ cup plain coconut yogurt
- ½ teaspoon lime juice
- Pinch of sea salt
Instructions
- Preheat the oven to 400°F (200°C). Prick the sweet potatoes all over with a fork.
- Line a baking tray with parchment paper, lightly coat the sweet potatoes with olive oil, and bake for 40–60 minutes, or until fork-tender.
- While the potatoes bake, prepare the filling. In a bowl, mix black beans, tomatoes, corn, cilantro, red onion, and garlic.
- Drizzle with lime juice and olive oil. Season with salt, pepper, and chili flakes. Toss gently to combine.
- Mash the avocado with lime juice and salt to make a simple guacamole.
- In a small bowl, stir together coconut yogurt, lime juice, and salt for the vegan sour cream.
- Slice the baked sweet potatoes open and fluff the insides with a fork.
- Spoon the black bean mixture into each potato, top with guacamole, and drizzle with vegan sour cream. Serve warm.
Notes
These vegan stuffed sweet potatoes are packed with plant-based protein, fiber, and bold flavors. Perfect as a healthy vegan dinner, meal prep option, or satisfying side dish, they’re naturally dairy-free and gluten-free while delivering fresh, Mexican-inspired taste.