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BLACK BEAN STUFFED SWEET POTATOES centered hero view, clean and uncluttered
Joe Rooney

Black Bean Stuffed Sweet Potatoes Recipe Easy and Delicious

Enjoy these vibrant and wholesome Black Bean Stuffed Sweet Potatoes, packed with fresh tomatoes, cilantro, corn, and seasoned black beans. This vegan and gluten-free dish is topped with a simple guacamole and drizzled with a zesty vegan sour cream, making it a perfect main or side for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 people
Calories: 370
Ingredients Method Notes

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

Method
 

  1. Set your oven to 400F or 200C. Prick the sweet potatoes all around with a fork about an inch apart. Line a baking sheet with parchment and brush the sweet potatoes lightly with oil. Roast them for 40 to 60 minutes until a fork slides in easily.
  2. In a mixing bowl, combine black beans, chopped tomatoes, corn, cilantro, red onion, and diced garlic. Pour over lime juice and olive oil, then season with sea salt, pepper, and chili flakes. Stir everything together well.
  3. Make the guacamole by mashing the avocado with lime juice and a pinch of sea salt until smooth.
  4. Whisk the coconut yogurt with lime juice and sea salt in a separate bowl to create the vegan sour cream.
  5. Once the sweet potatoes are done, slice them in half lengthwise. Spoon the black bean mixture into each half, top with the guacamole, and finish by drizzling the vegan sour cream over the top.

Notes

  • Sweet potato baking times vary with size; smaller ones take around 40 minutes, larger ones up to an hour. Check doneness by inserting a toothpick into the thickest part; it should slide in with little resistance. Nutrition facts are approximate.