Black Bean Stuffed Sweet Potatoes

Imagine cutting open a perfectly roasted sweet potato, its golden, caramelized edges giving way to a fluffy, orange interior just waiting to be loaded with bold, vibrant toppings. Black bean stuffed sweet potatoes are the kind of meal that feels indulgent yet nourishes your body from the inside out. This wholesome dish combines hearty plant-based protein, fresh herbs, creamy guacamole, and tangy vegan sour cream for a complete, satisfying dinner. Whether you’re cooking for a weeknight family meal or meal-prepping for the week ahead, this recipe delivers every time. You’ll learn exactly how to make this dish from scratch, including three delicious toppings and helpful pro tips.

Why You’ll Love This Recipe

There is so much to adore about this recipe, and once you try it, it will earn a permanent spot in your weekly rotation. First, the flavor combination is truly unmatched. The natural sweetness of roasted sweet potatoes pairs beautifully with savory, spiced black beans, bright cherry tomatoes, and zesty lime. Every bite delivers a satisfying contrast of textures, from the creamy avocado to the tender potato flesh.

Second, this dish is incredibly easy to prepare with minimal effort. You simply roast the potatoes, toss together a fresh black bean medley, and whip up two simple toppings. No complicated techniques are required.

Third, black bean and sweet potato meals are naturally vegan, gluten-free, and packed with fiber, plant-based protein, and essential nutrients. This recipe is filling enough to satisfy even the heartiest appetites without leaving you feeling heavy. It is the ultimate wholesome comfort food.

Ingredients List for the Black Bean Stuffed Sweet Potatoes

These simple, wholesome ingredients come together beautifully. Gather everything before you begin for a smooth and enjoyable cooking experience.

• 4 sweet potatoes

• 1 tbsp 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 tsp olive oil

• 1/4 tsp sea salt

• Pinch pepper

• Pinch chili flakes

• 1 avocado

• 2 tsp lime juice

• Pinch sea salt

• 1/3 cup coconut yogurt

• 1/2 tsp lime juice

• Pinch sea salt

Pro Tips

These three techniques will help you achieve the very best results every single time you make this recipe.

Roast your sweet potatoes properly. Do not rush the roasting process. Poking holes all around the sweet potato allows steam to escape, preventing the skin from bursting. Coating lightly with oil encourages the skin to crisp up while the interior becomes perfectly tender and fluffy. Always check for doneness by inserting a fork into the thickest part. It should glide in effortlessly with no resistance.

Season the black bean medley generously. The bean filling benefits enormously from good seasoning. Taste it after mixing and adjust the lime juice, salt, or chili flakes to your preference. Fresh garlic and packed cilantro make a significant difference in brightness and flavor.

Mash the avocado last. Avocado oxidizes quickly once mashed. Prepare your easy guacamole immediately before serving and add a little extra lime juice to slow browning and keep it vibrant and fresh looking.

Instructions

Step 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. (See notes to check for doneness).

Step 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.

Step 3:
Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.

Step 4:
Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.

Step 5:
Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.

Variations

One of the greatest things about sweet potatoes stuffed with black beans is how effortlessly the recipe adapts to different tastes and dietary needs.

Add a cheesy topping. If you are not strictly vegan, sprinkle shredded cheddar or pepper jack cheese over the filled sweet potatoes before serving. You can also place them briefly under the broiler to melt the cheese for an extra indulgent finish.

Make it spicy. For heat lovers, add diced jalapeño to the black bean medley or increase the chili flakes significantly. A drizzle of your favorite hot sauce over the finished dish adds another welcome layer of fire and complexity.

Swap the protein. While black beans are the star, you can easily substitute pinto beans, lentils, or even a seasoned ground turkey or chicken mixture if you prefer a non-vegan version of this hearty and satisfying meal.

Storage and Serving

Storing leftovers: Store each component separately for the best results. Keep roasted sweet potatoes in an airtight container in the refrigerator for up to four days. Store the black bean medley separately in a sealed container for up to three days. The guacamole is best prepared fresh each time, though pressing plastic wrap directly onto the surface slows browning. Vegan sour cream keeps well refrigerated for up to five days.

Reheating: Reheat sweet potatoes in the oven at 350F for 10 to 15 minutes or microwave until heated through. Assemble with fresh toppings just before eating.

Serving suggestions: Serve black bean stuffed sweet potatoes as a standalone dinner or pair them alongside a crisp green salad, roasted corn on the cob, or a bowl of warm tortilla soup for a complete and satisfying spread.

FAQs

Can I make black bean stuffed sweet potatoes ahead of time?
Yes, absolutely. Roast the sweet potatoes and prepare the black bean medley up to two days in advance. Store them separately in the refrigerator and assemble just before serving for the freshest results.

How do I know when the sweet potatoes are fully cooked?
Insert a fork or skewer into the thickest part of the potato. If it slides in without any resistance, the potato is done. The skin will also look slightly wrinkled and the potato will feel soft when gently squeezed.

Can I use canned corn instead of fresh or frozen?
Yes, canned corn works perfectly in this recipe. Simply drain and rinse it before adding it to the black bean medley, just as you would with the canned black beans.

Is this recipe suitable for meal prep?
This recipe is excellent for meal prep. Prepare all components in advance, store them separately, and assemble individual portions throughout the week for quick, nutritious lunches or dinners.

Can I substitute the coconut yogurt in the vegan sour cream?
Yes. Any plain, unsweetened dairy-free yogurt works well as a substitute, including oat-based or cashew yogurt. If you are not vegan, plain Greek yogurt is a great alternative that adds extra protein and a delicious tangy flavor.

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