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Black Bean Stuffed Sweet Potatoes (Vegan) Recipe

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These Black Bean Stuffed Sweet Potatoes are a delicious and wholesome vegan meal, perfect for a nutritious lunch or dinner. Baked sweet potatoes are filled with a flavorful medley of black beans, cherry tomatoes, corn, and herbs, topped with creamy avocado guacamole and tangy coconut-based vegan sour cream. This recipe is simple, naturally gluten free, and packed with vibrant flavors and nutrients.

Ingredients

Sweet Potatoes

  • 4 sweet potatoes
  • 1 tbsp olive oil (or avocado oil)

Black Bean Filling

  • 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

Easy Guacamole

  • 1 avocado
  • 2 tsp lime juice
  • pinch sea salt

Vegan Sour Cream

  • 1/3 cup coconut yogurt
  • 1/2 tsp lime juice
  • pinch sea salt

Instructions

  1. Preheat and Bake Sweet Potatoes: Preheat your oven to 400°F (200°C). Poke small holes around each sweet potato about 1 inch apart using a fork to allow steam to escape. Place the potatoes on a parchment-lined baking tray and brush them with 1 tablespoon of olive or avocado oil to lightly coat. Bake for 40 minutes to 1 hour until the potatoes are tender when pierced with a fork.
  2. Prepare Black Bean Medley: In a mixing bowl, combine the rinsed black beans, chopped cherry tomatoes, corn, chopped cilantro, diced red onion, and garlic. Drizzle with lime juice and 2 teaspoons of olive oil, then season with sea salt, pepper, and chili flakes. Mix well to combine all flavors.
  3. Make Easy Guacamole: In a separate bowl, mash the avocado with 2 teaspoons of lime juice and a pinch of sea salt until smooth and creamy.
  4. Prepare Vegan Sour Cream: Combine coconut yogurt, 1/2 teaspoon lime juice, and a pinch of sea salt in another bowl. Stir well until smooth and slightly tangy.
  5. Assemble the Stuffed Sweet Potatoes: Once the sweet potatoes are baked and cool enough to handle, cut them in half lengthwise. Spoon the black bean filling generously into each half. Top with a dollop of the guacamole and drizzle the vegan sour cream over the top before serving.

Notes

  • To check doneness of sweet potatoes, insert a fork or skewer; it should slide in easily without resistance.
  • You can substitute canned black beans with freshly cooked ones if preferred.
  • For a spicier kick, add more chili flakes or a dash of hot sauce to the black bean mixture.
  • This dish can be prepared ahead by baking the sweet potatoes in advance and assembling just before serving.
  • Leftover stuffed sweet potatoes keep well refrigerated for up to 2 days.

Find it online: https://yumntasty.com/black-bean-stuffed-sweet-potatoes-vegan-recipe/