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 pepper; pinch chili flakes; 1 avocado; 2 tsp lime juice; pinch sea salt; 1/3 cup coconut yogurt; 1/2 tsp lime juice; pinch sea salt

Introduction

Black Bean Stuffed Sweet Potatoes are a delicious and satisfying vegan meal that’s perfect for any day of the week. These vibrant, nutrient-packed potatoes are loaded with a flavorful black bean mixture, creamy guacamole, and a tangy vegan sour cream. Simple to prepare and full of fresh ingredients, this dish is both wholesome and comforting.

Two baked sweet potatoes are cut open and placed on a white plate, resting on a white marbled surface. Each sweet potato has a soft orange inside and is topped with black beans, bright yellow corn kernels, and red diced tomatoes. On top of that is a dollop of green guacamole with a creamy texture. White sauce is drizzled over the toppings, and fresh green cilantro leaves add extra color on top. Lime wedges sit next to the potatoes on the plate. A silver fork is stuck into the right sweet potato, breaking it open. Fresh cilantro and a squeezed lime half are placed around the plate, with a red cloth napkin nearby. Photo taken with an iphone --ar 4:5 --v 7

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 the oven to 400°F (200°C). Use a fork to poke small holes all around each sweet potato, about 1 inch apart. Line a baking tray with parchment paper, lightly coat the sweet potatoes with 1 tablespoon of oil, and bake for 40 minutes to 1 hour, or until they can be easily pierced with a fork.

Step 2: In a bowl, combine the black beans, chopped cherry tomatoes, corn, cilantro, red onion, and garlic. Drizzle with lime juice and 2 teaspoons olive oil, then season with sea salt, pepper, and chili flakes. Stir to mix everything well.

Step 3: Prepare the guacamole by mashing the avocado in a small bowl with 2 teaspoons lime juice and a pinch of sea salt until smooth and creamy.

Step 4: For the vegan sour cream, mix the coconut yogurt with 1/2 teaspoon lime juice and a pinch of sea salt in a separate bowl until combined.

Step 5: Once the sweet potatoes have cooled slightly, cut them in half lengthwise. Fill each half with the black bean mixture, top with guacamole, and drizzle with the vegan sour cream before serving.

Tips & Variations

Try adding diced jalapeños or smoked paprika to the black bean mix for extra heat and smokiness.

Substitute corn with roasted bell peppers or zucchini for a seasonal twist.

If you prefer a thicker vegan sour cream, strain the coconut yogurt through a cheesecloth to remove excess liquid before mixing.

For added protein, top with some toasted pumpkin seeds or hemp seeds.

FAQs

Can I bake the sweet potatoes in advance?

Yes, you can bake the sweet potatoes ahead of time and store them in the refrigerator. When ready to serve, reheat them and fill with the black bean mixture and toppings.