Black Bean Stuffed Sweet Potatoes (Vegan)

Black Bean Stuffed Sweet Potatoes (Vegan)

Sweet potatoes are done when a fork slides in easily with little resistance; start checking around 40 minutes. Use avocado oil instead of olive oil if preferred, as noted. Canned black beans should be strained and rinsed; 1 can (400 ml) ≈ 1 1/2 cups cooked beans. For the crema, use plain unsweetened coconut yogurt; other unsweetened plant yogurts or vegan sour cream also work. For best texture, assemble just before serving. Store components separately in airtight containers: baked sweet potatoes and bean medley up to 3–4 days refrigerated; reheat potatoes and beans before topping with guacamole and yogurt. Serve as a stand-alone main or as a hearty side.

Time: Prep: 15 mins, Cook: 40 mins, Total: 55 mins

Servings: 4

Ingredients

  • 4 sweet potatoes
  • 1 tablespoon 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 teaspoons olive oil
  • 1/4 teaspoon sea salt
  • pinch pepper
  • pinch chili flakes
  • 1 avocado
  • 2 teaspoons lime juice
  • pinch sea salt
  • 1/3 cup coconut yogurt
  • 1/2 teaspoon lime juice
  • pinch sea salt

Instructions

  1. Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until fork tender.
  2. In a bowl combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the lime juice and olive oil. Sprinkle with sea salt, pepper and chili flakes. Mix to combine.
  3. Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.
  4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
  5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.

Original recipe source