Description
Hearty Black Bean Stuffed Sweet Potatoes offer a Mexican-inspired feast of flavor and nutrition. Creamy potatoes cradle spicy black beans, topped with zesty lime crema, creating a wholesome meal that satisfies both hunger and taste buds.
Ingredients
Scale
Potatoes:
- 4 sweet potatoes
- 1 tablespoon (15 milliliters) olive oil or avocado oil
Main Ingredients:
- 1 can (400 milliliters/14 ounces) black beans, strained and rinsed or 1.5 cups cooked black beans
- 1 cup (240 milliliters) cherry tomatoes, chopped
- 0.5 cup (120 milliliters) corn
Flavor Enhancers:
- 0.33 cup (80 milliliters) cilantro, chopped tightly packed
- 0.25 cup (60 milliliters) red onion, diced
- 1 clove garlic, diced
- Juice of half lime
- 2 teaspoons (10 milliliters) olive oil
- 0.25 teaspoon sea salt
- Pinch pepper
- Pinch chili flakes
Topping:
- 1 avocado
- 2 teaspoons (10 milliliters) lime juice
- Pinch sea salt
Drizzle:
- 0.33 cup (80 milliliters) coconut yogurt
- 0.5 teaspoon lime juice
- Pinch of sea salt
Instructions
- Heat oven to 400°F (200°C), ensuring accurate temperature for perfect roasting.
- Pierce sweet potatoes thoroughly with a fork, creating multiple small holes approximately 1 inch apart to allow steam escape.
- Prepare a baking tray with parchment paper, lightly brushing potatoes with olive oil to enhance exterior crispness.
- Roast potatoes for 45-55 minutes until completely tender when tested with a fork, ensuring soft and caramelized interior.
- Create a vibrant black bean mixture by combining drained black beans, diced fresh tomatoes, sweet corn kernels, finely chopped cilantro, minced red onion, and crushed garlic cloves.
- Enhance bean mixture with freshly squeezed lime juice, extra virgin olive oil, sea salt, cracked black pepper, and red chili flakes, mixing ingredients thoroughly for balanced flavors.
- Prepare guacamole by mashing ripe avocado with lime juice and a delicate sprinkle of sea salt, creating a creamy texture.
- Whisk coconut yogurt with lime juice and a pinch of sea salt to craft a tangy vegan sour cream alternative.
- Carefully slice roasted sweet potatoes lengthwise, gently opening them to create a generous cavity for filling.
- Generously stuff potato halves with seasoned black bean mixture, then crown with dollops of creamy guacamole and a drizzle of vegan sour cream.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days, keeping bean mixture and sweet potatoes separate to maintain optimal texture.
- Swap ingredients based on dietary needs or pantry availability, like using pinto beans instead of black beans or adding roasted bell peppers for extra flavor.
- Enhance protein content by incorporating quinoa or adding plant-based crumbles to the black bean mixture for a more substantial meal.
- Customize heat levels by adjusting chili flakes or including diced jalapeños for those who enjoy spicier dishes.
- Prep ingredients ahead of time to streamline cooking process, chopping vegetables and mixing bean medley earlier in the day saves time during meal preparation.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 12 g
- Protein: 10 g
- Cholesterol: 0 mg