Description
These Black Bean Stuffed Sweet Potatoes are a vibrant and wholesome vegan dish, packed with fresh ingredients like black beans, cherry tomatoes, corn, and cilantro. Baked sweet potatoes are loaded with a flavorful black bean medley, topped with creamy guacamole and drizzled with a tangy vegan sour cream made from coconut yogurt. Perfect as a nutritious main or a hearty side dish, this recipe combines simple cooking techniques with bold flavors for a satisfying meal.
Ingredients
Sweet Potatoes
- 4 sweet potatoes
- 1 tbsp olive oil or avocado oil
Black Bean Medley
- 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
Easy Guacamole (for topping)
- 1 avocado
- 2 tsp lime juice
- Pinch of sea salt
Vegan Sour Cream (to drizzle)
- 1/3 cup coconut yogurt
- 1/2 tsp lime juice
- Pinch of sea salt
Instructions
- Preheat and Prepare Sweet Potatoes: Preheat your oven to 400°F (200°C). Use a fork to poke small holes all around each sweet potato, about 1 inch apart. This allows steam to escape while baking. Place the sweet potatoes on a parchment-lined baking tray and brush them with olive or avocado oil to lightly coat the skins.
- Bake Sweet Potatoes: Bake the sweet potatoes in the preheated oven for 40 minutes to 1 hour, or until they are fork-tender. To check doneness, insert a fork into the thickest part; it should slide in easily.
- Make Black Bean Medley: While the sweet potatoes bake, combine black beans, chopped cherry tomatoes, corn, chopped cilantro, diced red onion, and diced garlic in a bowl. Drizzle with lime juice and olive oil. Season with sea salt, pepper, and chili flakes. Stir well to combine and let flavors meld.
- Prepare Easy Guacamole: In a separate bowl, mash the avocado with lime juice and a pinch of sea salt until creamy but still slightly chunky.
- Prepare Vegan Sour Cream: In another small bowl, mix together coconut yogurt, lime juice, and a pinch of sea salt until smooth and creamy.
- Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, cut them in half lengthwise. Carefully open each half and spoon generous amounts of the black bean medley into each sweet potato half. Top each with a dollop of the easy guacamole and then drizzle the vegan sour cream over the top.
- Serve: Serve the stuffed sweet potatoes immediately as a main dish or a hearty side, enjoying a perfect balance of flavors and textures.
Notes
- To check if sweet potatoes are done, insert a fork—it should go in easily without resistance.
- The recipe can be easily doubled or halved depending on servings needed.
- For a spicier version, add more chili flakes or a dash of hot sauce to the black bean medley.
- If coconut yogurt is unavailable, a store-bought vegan sour cream can be used instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Vegan
