Description
These Black Bean Stuffed Sweet Potatoes are a wholesome and flavorful vegan meal featuring roasted sweet potatoes filled with a zesty black bean, corn, and tomato medley, topped with creamy avocado guacamole and tangy vegan sour cream. Perfectly balanced with fresh herbs and spices, this dish is nutritious, satisfying, and easy to prepare.
Ingredients
Scale
Sweet Potatoes and Coating
- 4 sweet potatoes
- 1 tbsp olive oil (or avocado oil)
Black Bean Filling
- 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
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). Using a fork, poke small holes all around each sweet potato about 1 inch apart to allow steam to escape during baking. Place the sweet potatoes on a parchment-lined baking tray and brush each one lightly with 1 tablespoon olive oil to help the skin crisp up. Bake for 40 minutes to 1 hour until the sweet potatoes are fork-tender. You can check by inserting a fork to see if it goes in easily.
- Make the Black Bean Filling: In a medium bowl, combine the strained and rinsed black beans, chopped cherry tomatoes, corn, cilantro, diced red onion, and garlic. Drizzle with the lime juice and 2 teaspoons of olive oil. Season with sea salt, pepper, and chili flakes. Mix thoroughly until all ingredients are well incorporated and the flavors meld.
- Prepare the Guacamole: In a separate bowl, mash the avocado with 2 teaspoons of lime juice and a pinch of sea salt until creamy and smooth. Set aside.
- Make the Vegan Sour Cream: In another small bowl, mix together the coconut yogurt, 1/2 teaspoon of lime juice, and a pinch of sea salt until combined.
- Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, slice each in half lengthwise. Gently fluff the center with a fork and fill generously with the black bean mixture. Top each stuffed sweet potato half with a dollop of the avocado guacamole and drizzle with the vegan sour cream. Serve warm and enjoy!
Notes
- Check sweet potato doneness by inserting a fork or skewer; it should pierce easily without resistance.
- You can make this recipe ahead of time and store components separately, then assemble and warm before serving.
- For extra spice, add more chili flakes or a dash of hot sauce to the black bean mix.
- This recipe is naturally gluten-free, vegan, and packed with fiber and protein.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American
Keywords: Black Bean Stuffed Sweet Potatoes, Vegan, Gluten-Free, Healthy Dinner, Plant-Based, Sweet Potato Recipe, Easy Vegan Meal
