Black Bean Stuffed Sweet Potatoes (Vegan)
These nutrient-dense, plant-based stuffed sweet potatoes are a hearty meal that balances the natural, caramelized sweetness of roasted tubers with a savory, spiced black bean filling. This recipe is an ideal choice for healthy meal preparation, offering a high-satiety, fiber-rich dining experience that is completely free of animal products and alcohol.
- Prep Time: 10
- Cook Time: 50
- Total Time: 60
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Roasting
- Cuisine: Mexican-Inspired
- Diet: Vegan
Ingredients
4 medium sweet potatoes
2 cans (15 oz each) black beans, drained and rinsed
1/2 cup red onion, finely diced
1 tsp cumin
1 tsp chili powder
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped for garnish
Instructions
Preheat oven to 400°F (200°C).
Scrub potatoes and pierce each four times with a fork.
Bake on a parchment-lined tray for 45-50 minutes until tender.
Sauté diced red onion in a pan over medium heat until translucent.
Add rinsed black beans, cumin, and chili powder to the pan.
Cook the bean mixture for 5 minutes, stirring frequently.
Remove from heat and stir in the fresh lime juice.
Slice roasted sweet potatoes open lengthwise and spoon the black bean mixture into the centers.
Top with fresh cilantro before serving.
Notes
Choose sweet potatoes that are similar in size to ensure they cook evenly. Store leftover filling in an airtight container for up to 3 days. For an extra creamy texture, garnish with mashed avocado or dairy-free yogurt.
Nutrition
- Serving Size: 1 filled sweet potato
- Calories: 310
- Sugar: 8g
- Sodium: 450mg
- Fat: 1.5g
- Saturated Fat: 0g
- Carbohydrates: 62g
- Fiber: 14g
- Protein: 12g
- Cholesterol: 0mg