Description
Black Bean Stuffed Sweet Potatoes (Vegan) are a vibrant and nutritious dish that combines the natural sweetness of roasted sweet potatoes with a hearty filling of black beans, corn, and fresh tomatoes. This recipe offers an explosion of flavors and textures, making it perfect for any meal—whether as a satisfying main course or an exciting side dish. Topped with creamy guacamole and a drizzle of zesty vegan sour cream, these stuffed sweet potatoes are sure to impress your family and friends while providing essential nutrients from plant-based ingredients.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can black beans (400 ml), rinsed and drained
- 1 cup cherry tomatoes, chopped
- 1/2 cup corn
- 1/3 cup cilantro, chopped
- 1 avocado
- Coconut yogurt for vegan sour cream
- Lime juice and seasoning
Instructions
- Preheat the oven to 400°F (200°C). Poke holes in the sweet potatoes with a fork and place them on a lined baking tray.
- Bake for 40–60 minutes until fork-tender.
- Meanwhile, mix black beans, chopped cherry tomatoes, corn, cilantro, garlic, lime juice, olive oil, sea salt, pepper, and chili flakes in a bowl.
- Mash the avocado with lime juice and salt in another bowl to make guacamole.
- Combine coconut yogurt with lime juice and salt for vegan sour cream.
- Once sweet potatoes are cooked, halve them lengthwise, fill with the black bean mixture, top with guacamole and drizzle with vegan sour cream before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato (approx. 300g)
- Calories: 390
- Sugar: 8g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg