Name: Black Bean Stuffed Sweet Potatoes with Guacamole & Vegan Sour Cream Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
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 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

Jump to Recipe· 4.2 from 3 reviews

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There is something truly magical about the way Black Bean Stuffed Sweet Potatoes with Guacamole & Vegan Sour Cream Recipe brings together sweet, savory, and zesty flavors in one hearty dish. This vibrant vegan meal combines tender roasted sweet potatoes packed with a fresh, colorful black bean medley, all topped off with creamy guacamole and a citrusy vegan sour cream drizzle. It’s the perfect blend of texture and taste that feels indulgent yet nourishing, and I’m excited to share how you can make this wholesome recipe shine in your kitchen.

Ingredients You’ll Need

A white bowl filled with a colorful mix of chopped red tomatoes, dark black beans, yellow corn kernels, small pieces of red onion, and bright green chopped cilantro. The ingredients are mixed together with a wooden spoon resting inside the bowl. The bowl sits on a white marbled surface, with fresh and vibrant colors of the salad ingredients contrasting against the plain white bowl and background. photo taken with an iphone --ar 4:5 --v 7

Getting the ingredients right is key to capturing the fresh, vibrant flavors in this dish. Each component plays a crucial role, from the naturally sweet potatoes forming a soft, flavorful base, to the lively medley of black beans and veggies that adds bite and color.

Sweet potatoes: Choose medium to large sweet potatoes, as their creamy flesh makes the perfect vessel for the stuffing.
Olive oil or avocado oil: A little oil helps roast the sweet potatoes to tender perfection with beautifully crisped skins.
Black beans: Rinsed and drained canned beans save time but packed with protein and fiber for a hearty filling.
Cherry tomatoes: Their juicy sweetness and slight acidity brighten the dish and add freshness.
Corn: Adds a touch of crunch and a subtle sweetness that pairs wonderfully with the smoky spices.
Cilantro: This herb contributes a pop of color and a fresh, citrusy flavor.
Red onion: Provides a mild sharpness that balances the rich and creamy elements.
Garlic: For that essential aromatic depth that rounds out the savory filling.
Fresh lime juice: Vital for bringing a zingy brightness to both the filling and the toppings.
Sea salt, pepper, and chili flakes: Season generously to enhance and elevate every flavor in the dish.
Avocado: The star ingredient of the easy guacamole — creamy and luscious with a hint of lime.
Coconut yogurt: Creates a silky vegan sour cream with a subtle tang and creaminess.

How to Make Black Bean Stuffed Sweet Potatoes with Guacamole & Vegan Sour Cream Recipe

Step 1: Roast the Sweet Potatoes

Start by preheating your oven to 400°F (200°C). Using a fork, poke holes all around each sweet potato about one inch apart—this helps steam escape and cook them evenly. Place the potatoes on a parchment-lined baking sheet and brush lightly with your oil of choice. Roast for 40 minutes to an hour until they are tender all the way through when pierced with a fork. Perfectly roasted sweet potatoes create a soft, slightly caramelized base that makes every bite melt in your mouth.

Step 2: Prepare the Black Bean Medley

While the sweet potatoes roast, assemble the filling by combining rinsed black beans, chopped cherry tomatoes, corn kernels, chopped cilantro, diced red onion, and minced garlic in a bowl. Drizzle with fresh lime juice and olive oil, then season with sea salt, pepper, and a pinch of chili flakes. This medley bursts with vibrant flavors and offers a beautiful contrast to the mild sweetness of the potato. Mix everything gently to marry the tastes without mashing the tomatoes.

Step 3: Make the Easy Guacamole

Next, to make the easy guacamole topping, mash a ripe avocado with lime juice and a pinch of sea salt until smooth but still slightly chunky. This creamy, zesty guacamole will bring richness and cooling freshness to every spoonful of your stuffed potatoes.

Step 4: Prepare the Vegan Sour Cream

In a small bowl, whisk together coconut yogurt with lime juice and a sprinkle of sea salt. This quick mix yields a tangy, luscious vegan sour cream perfect for drizzling over the top, adding a lovely citrus twist and a silky texture that complements the other ingredients beautifully.

Step 5: Assemble Your Black Bean Stuffed Sweet Potatoes with Guacamole & Vegan Sour Cream Recipe

Once the sweet potatoes are tender and slightly caramelized, carefully slice them in half lengthwise. Using a spoon, gently fluff the insides a bit to create a cozy space for the filling. Spoon the black bean medley generously into each half, then add a dollop of the easy guacamole. Finally, finish with a drizzle of the citrusy vegan sour cream. Serve immediately and get ready to savor a plate full of color, flavor, and wholesome goodness.

How to Serve Black Bean Stuffed Sweet Potatoes with Guacamole & Vegan Sour Cream Recipe

The dish shows two large baked sweet potato halves on a white plate, placed on a white marbled surface. Each sweet potato is topped with three main layers: a base layer of black beans and corn mixed with chopped red onion, tomato pieces, and fresh green herbs. On top of that is a bright green scoop of chunky guacamole with a creamy texture. The final layer is drizzled white sauce spread lightly over the guacamole and beans. To the side of the potatoes, there are two fresh yellow lemon wedges. A white spoon is tucked under one sweet potato, and the colors in the dish are vibrant with reds, greens, yellows, and dark purples. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Black Bean Stuffed Sweet Potatoes with Guacamole & Vegan Sour Cream Recipe, try garnishing with a handful of fresh cilantro leaves, a sprinkle of smoked paprika, or even some toasted pumpkin seeds for added crunch and color contrast. A wedge of lime on the side invites guests to add extra zestiness, balancing the creamy and sweet flavors harmoniously.

Side Dishes

This dish can stand alone as a satisfying meal, but pairing it with fresh greens or a lightly dressed arugula salad adds a refreshing note. Alternatively, serve alongside grilled corn on the cob or a simple quinoa salad for a well-rounded, colorful dinner that feels like a vibrant celebration of plant-based cooking.

Creative Ways to Present

For a fun twist on presentation, try scooping the black bean filling out and serving it layered in a bowl beneath roasted sweet potato cubes, topped with guacamole and drizzled vegan sour cream. Or turn these into party appetizers by slicing roasted sweet potatoes into rounds and topping each with a small spoonful of the filling and guacamole, then finished with a mini drizzle of sour cream. This recipe is incredibly versatile, so don’t hesitate to play around and make it your own!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers of the Black Bean Stuffed Sweet Potatoes with Guacamole & Vegan Sour Cream Recipe, store them in an airtight container in the refrigerator for up to 3 days. Keep the guacamole and vegan sour cream separate if possible to maintain their freshness and texture.

Freezing

You can freeze the roasted sweet potatoes and black bean medley separately, but fresh guacamole and vegan sour cream do not freeze well as their textures change. Freeze the sweet potatoes wrapped tightly in foil or plastic wrap, and keep the black bean filling in a freezer-safe container for up to 2 months.

Reheating

Reheat stuffed sweet potatoes gently in a 350°F (175°C) oven until warmed through, about 15-20 minutes, to avoid drying them out. Reheat black bean filling in a microwave or stovetop, then reassemble with fresh guacamole and sour cream before serving for the best taste and texture.

FAQs

Can I use dried black beans instead of canned?

Absolutely! Just be sure to soak and cook the dried beans fully before using them in the recipe. This will add a slightly different texture but is a wonderful way to control salt and seasoning.

Is this recipe gluten-free?

Yes, the Black Bean Stuffed Sweet Potatoes with Guacamole & Vegan Sour Cream Recipe is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Can I substitute the coconut yogurt in the vegan sour cream?

Certainly! Any plant-based yogurt that is plain and unsweetened, such as almond or soy yogurt, can be used to make the vegan sour cream. Just adjust the lime juice and salt to taste.

What if I don’t have fresh cilantro?

If fresh cilantro isn’t available, you can omit it or substitute with fresh parsley for a different but still bright herbal note.

Can this meal be meal-prepped for the week?

Yes, this recipe is fantastic for meal prep. Store the components separately, and assemble fresh when ready to eat for the best flavor and texture.

Final Thoughts

Whether you’re feeding family, friends, or just treating yourself, the Black Bean Stuffed Sweet Potatoes with Guacamole & Vegan Sour Cream Recipe is one of those meals that feels like a warm hug on a plate. It’s colorful, bursting with flavor, and surprisingly simple to pull together. I encourage you to give it a try—you might just find your new favorite vegan comfort food that everyone will ask for again and again.

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