Black Bean Stuffed Sweet Potatoes (Vegan)
Black Bean Stuffed Sweet Potatoes (Vegan) are a nourishing and satisfying meal that combines the natural sweetness of baked sweet potatoes with a zesty filling of black beans, fresh tomatoes, corn, and cilantro. Topped with creamy guacamole and vegan sour cream, this dish is not only visually appealing but also bursting with flavor. Perfect for busy weeknights or gatherings, these stuffed sweet potatoes cater to all dietary preferences while providing a wholesome option for those seeking delicious plant-based meals.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 4 sweet potatoes
- 1 can black beans (400 ml)
- 1 cup cherry tomatoes
- 1/2 cup corn
- 1/3 cup cilantro
- 1 avocado
- Coconut yogurt
Instructions
- Preheat your oven to 400F (200C). Poke holes in each sweet potato, coat lightly with olive oil, and bake on a parchment-lined tray for 40 minutes to 1 hour until fork-tender.
- In a mixing bowl, combine strained black beans, chopped cherry tomatoes, corn, cilantro, red onion, garlic, lime juice, olive oil, sea salt, pepper, and chili flakes. Mix well.
- For guacamole, mash an avocado with lime juice and sea salt until creamy.
- To make vegan sour cream, mix coconut yogurt with lime juice and sea salt until smooth.
- Once the sweet potatoes are cooked, cut them in half lengthwise. Fill each half with the black bean mixture and top with guacamole and vegan sour cream.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 200g)
- Calories: 320
- Sugar: 6g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg