🌟 Why You’ll Love This Recipe
If you’re looking for a flavorful, wholesome, and easy-to-make meal that’s plant-based, nutrient-rich, and totally satisfying, then these Black Bean Stuffed Sweet Potatoes are for you!
This recipe brings together the natural sweetness of oven-roasted sweet potatoes with a protein-packed, colorful black bean filling. Whether you’re meal-prepping for the week or making a quick, comforting dinner, this dish will become your go-to healthy favorite.
🥦 Health Benefits at a Glance
- Sweet Potatoes – Loaded with vitamins A and C, and a great source of complex carbs and fiber.
- Black Beans – High in plant-based protein and fiber, promoting digestive health and long-lasting energy.
- Corn, Tomatoes & Bell Peppers – Full of antioxidants, vitamin C, and vibrant flavor.
- Avocados – Provide heart-healthy fats and creamy richness.
- Spices like Cumin & Chili Powder – Anti-inflammatory and great for digestion.
📝 Ingredients You’ll Need:
- 2 large sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, canned, or thawed frozen)
- 1 red bell pepper, finely diced
- 1 cup cherry tomatoes, halved or quartered
- ÂĽ cup red onion, finely chopped
- 2 ripe avocados
- 1 lime (juice only)
- ÂĽ cup fresh cilantro, chopped (plus extra for garnish)
- ½ tsp cumin
- ½ tsp chili powder
- Salt & black pepper to taste
- ÂĽ cup Greek yogurt or dairy-free sour cream (optional)
- Lime wedges (for serving)
🍽 How to Make Black Bean Stuffed Sweet Potatoes
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F (200°C). Prick the sweet potatoes a few times with a fork and place them on a baking sheet. Roast for 45–60 minutes or until fork-tender.
Step 2: Make the Black Bean Filling
While the potatoes are baking, mix the black beans, corn, red bell pepper, tomatoes, red onion, cumin, chili powder, salt, and pepper in a large bowl. Set aside.
Step 3: Prepare the Guacamole
In a separate bowl, mash the avocados and mix with lime juice, cilantro, and a pinch of salt. This will be your creamy topping.
Step 4: Assemble the Potatoes
Once the sweet potatoes are done, let them cool slightly. Cut each one open lengthwise and gently mash the inside with a fork to create space for filling. Spoon the black bean mixture generously into each sweet potato.
Step 5: Garnish & Serve
Top with a dollop of guacamole, a drizzle of Greek yogurt or vegan sour cream (if using), extra cilantro, and lime wedges on the side.
🔄 Variations & Tips
- Add diced jalapeños for extra heat.
- Sprinkle smoked paprika for a deeper smoky flavor.
- Turn leftover filling into a grain bowl with quinoa or brown rice.
- For crunch, add a handful of toasted pumpkin seeds on top!
âť“ FAQs
Can I make this ahead of time?
Yes! Roast the sweet potatoes and prep the filling up to 3 days in advance. Store separately and assemble when ready to eat.
Is this recipe vegan?
Yes, simply skip the yogurt or use a dairy-free version.
Can I use white potatoes instead?
You can, but sweet potatoes offer more vitamins and natural sweetness, making them a better choice nutritionally.
❤️ Final Thoughts
These Black Bean Stuffed Sweet Potatoes are more than just a healthy meal — they’re a colorful, feel-good comfort food that you’ll want to make again and again. The combination of creamy, spicy, crunchy, and savory makes every bite satisfying.
Whether you’re a plant-based pro or just looking for a meatless Monday recipe, this one checks all the boxes. Don’t forget to squeeze that fresh lime juice on top — it brings everything to life!
