Description
A filling and nutritious weeknight dinner featuring creamy baked sweet potatoes stuffed with a savory black bean medley.
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400°F (200°C). Using a fork, poke small holes in sweet potatoes, going all the way around, about 1 inch apart.
- Line a baking tray with parchment paper and brush the sweet potatoes lightly with olive oil.
- Bake for 40 minutes to 1 hour, or until fork-tender.
- Combine the black beans, chopped tomatoes, corn, cilantro, diced red onion, and garlic in a bowl. Drizzle with lime juice and olive oil, then season with sea salt, pepper, and chili flakes. Mix well to combine.
- Mash the avocado in a bowl with lime juice and a pinch of sea salt until smooth for the guacamole.
- Mix the coconut yogurt with lime juice and sea salt for a simple vegan sour cream.
- Cut the baked sweet potatoes in half and fill them with the black bean medley.
- Top with guacamole and drizzle with vegan sour cream.
Notes
Ensure you poke holes in the sweet potatoes to prevent bursting during baking. Adjust cooking times based on the size of the potatoes.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 10g
- Cholesterol: 0mg