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Vegan Black Bean Stuffed Sweet Potatoes

Delicious Vegan Black Bean Stuffed Sweet Potatoes Recipe

A delightful recipe for Vegan Black Bean Stuffed Sweet Potatoes, packed with flavor and nutrients.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 potatoes
Course: Dinner
Cuisine: Vegan
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sweet Potatoes
  • 4 medium Sweet Potatoes the star of the dish, bringing sweetness and creaminess.
  • 1 tablespoon Olive Oil or Avocado Oil for a touch of richness (omit for an oil-free option).
For the Filling
  • 1 can Black Beans drained and rinsed, adding hearty protein and fiber.
  • 1 cup Cherry Tomatoes diced, for a burst of fresh flavor and color.
  • 1 cup Corn fresh, frozen, or canned, lending sweetness and texture.
  • ¼ cup Cilantro or Parsley for a fresh herbal note that brightens the filling.
  • ½ medium Red Onion diced, providing a hint of sharpness.
  • 2 cloves Garlic minced, to enhance the savory depth of the mixture.
  • 2 tablespoons Lime Juice or Lemon Juice offering a zesty kick to balance the flavors.
For the Toppings
  • 1 cup Coconut Yogurt as a vegan sour cream alternative, making the dish creamy and smooth.
  • Sea Salt to taste, for seasoning, elevating all the flavors.
  • Pepper to taste, adding a gentle warmth without overwhelming.
  • Chili Flakes to taste, give an extra kick if you like your food spicy!

Equipment

  • Oven
  • mixing bowl
  • Fork
  • Baking tray

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Poke several small holes in each sweet potato using a fork. Lightly coat with olive oil or avocado oil. Place on a parchment-lined baking tray and bake for 40–60 minutes until fork-tender.
  3. In a mixing bowl, combine the black beans, cherry tomatoes, corn, cilantro, red onion, garlic, lime juice, and a splash of olive oil if using. Season with sea salt, pepper, and chili flakes to taste.
  4. In a separate bowl, mash one ripe avocado with lime juice and a pinch of sea salt.
  5. Mix coconut yogurt with a dash of lime juice and a pinch of sea salt.
  6. Slice the baked sweet potatoes in half lengthwise and fluff the insides with a fork. Fill each sweet potato half with the black bean mixture, top with guacamole, and drizzle with coconut yogurt.
  7. Serve your Vegan Black Bean Stuffed Sweet Potatoes on a platter and enjoy!

Nutrition

Serving: 1potatoCalories: 400kcalCarbohydrates: 70gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 300mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 10000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize toppings or spices to make them uniquely yours. Store leftovers in an airtight container in the fridge for up to 3 days or freeze them individually for up to 2 months.

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