Indulge in the ultimate combination of sweet and savory with these Black Bean Stuffed Sweet Potatoes. Bursting with vibrant colors and robust flavors, this vegan dish offers a nutritious twist on a classic favorite. Perfectly baked sweet potatoes are filled with a zesty black bean medley, topped with creamy guacamole, and drizzled with tangy vegan sour cream. Get ready to tantalize your taste buds with every bite of this wholesome and satisfying meal.
In our cozy home, these Black Bean Stuffed Sweet Potatoes have become a cherished staple that brings our family together at the dinner table. It all started when I stumbled upon this recipe during one of my culinary adventures. As soon as I prepared it for my husband and our little ones, it was an instant hit! I’ll never forget the delighted expressions on their faces as they took their first bites. Since then, this dish has been requested time and time again, especially on busy weeknights when we crave something hearty, healthy, and oh-so-delicious. It’s amazing how a simple recipe can create such cherished memories around the dinner table, reminding us of the joy of sharing a homemade meal with the ones we love.
Why This Recipe Rocks: Savor the Flavor:
With a mouthwatering combination of tender sweet potatoes and zesty black bean medley, every bite bursts with deliciousness. Wholesome Ingredients: Packed with nutrient-rich ingredients like black beans, cherry tomatoes, and creamy avocado, this recipe is as nourishing as it is flavorful. Customizable Toppings: Elevate your stuffed sweet potatoes with easy guacamole and tangy vegan sour cream, adding layers of creaminess and brightness to each serving. Easy to Prepare: Simple enough for busy weeknights yet impressive enough for special occasions, this recipe is a breeze to whip up whenever cravings strike.
Ingredients:
- 4 sweet potatoes (about 800 grams or 1.76 lbs)
- 1 tbsp olive oil or avocado oil
- Black Bean Medley:
- 1 can (400 grams or 14.1 oz) 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
Directions:
- Preheat the oven to 400°F (200°C). Using a fork, poke small holes in the sweet potatoes, about 1-inch apart. Line a baking tray with parchment paper and lightly coat the sweet potatoes with oil. Bake for 40 minutes to 1 hour, or until fork-tender. (Refer to notes for checking doneness).
- In a bowl, combine the black beans, cherry tomatoes, corn, cilantro, red onion, and garlic. Drizzle with lime juice and olive oil. Sprinkle with sea salt, pepper, and chili flakes. Mix well to combine.
- Prepare the easy guacamole by mashing the avocado in a bowl with lime juice and a pinch of sea salt.
- For the vegan sour cream, mix together coconut yogurt, lime juice, and sea salt in a separate bowl.
- Once the sweet potatoes are baked, cut them in half and fill them with the black bean medley. Top with easy guacamole and drizzle with vegan sour cream.
Notes:
- To check for doneness, insert a fork or knife into the sweet potatoes. They should be tender and easily pierced.
- Feel free to customize your toppings with additional ingredients such as diced jalapeños, sliced green onions, or a sprinkle of vegan cheese.
- For a spicy kick, add extra chili flakes or a dash of hot sauce to the black bean medley.
- Nutritional information may vary depending on serving sizes and specific ingredients used.
