Black Bean Stuffed Sweet Potatoes with Vegan Guacamole and Coconut Yogurt Crema Recipe
Delicious and nutritious Black Bean Stuffed Sweet Potatoes, a vegan-friendly recipe featuring baked sweet potatoes filled with a vibrant black bean, corn, and tomato salad, topped with creamy avocado guacamole and tangy coconut yogurt sour cream. Perfect for a wholesome weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, American
- Diet: Vegan
Ingredients
Sweet Potatoes
- 4 sweet potatoes
- 1 tbsp olive oil (or avocado oil)
Black Bean Filling
- 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
Easy Guacamole
- 1 avocado
- 2 tsp lime juice
- Pinch sea salt
Vegan Sour Cream
- 1/3 cup coconut yogurt
- 1/2 tsp lime juice
- Pinch sea salt
Instructions
- Preheat and prepare sweet potatoes: Preheat your oven to 400°F (200°C). Using a fork, poke small holes around each sweet potato about 1 inch apart to allow steam to escape. Line a baking tray with parchment paper and brush the sweet potatoes lightly with olive or avocado oil to help them roast evenly. Bake for 40 minutes to 1 hour, or until they are tender when pierced with a fork. Refer to notes for checking doneness.
- Make black bean filling: In a mixing bowl, combine the strained black beans, chopped cherry tomatoes, corn kernels, cilantro, diced red onion, and garlic. Drizzle with fresh lime juice and olive oil, then season with sea salt, pepper, and chili flakes. Mix thoroughly to blend all the flavors well.
- Prepare easy guacamole: In a separate bowl, mash the avocado with lime juice and a pinch of sea salt until smooth but still slightly chunky for texture. Set aside.
- Prepare vegan sour cream: In another small bowl, mix the coconut yogurt with lime juice and sea salt until well combined to create a tangy vegan sour cream alternative.
- Assemble stuffed sweet potatoes: Once the sweet potatoes are baked and slightly cooled, cut them in half lengthwise. Spoon generous amounts of the black bean filling into the sweet potato halves. Top each with a dollop of the prepared guacamole and drizzle with the coconut yogurt sour cream. Serve warm for a hearty, flavorful meal.
Notes
- To check the doneness of the sweet potatoes, insert a fork or skewer into the thickest part; it should slide in easily without resistance.
- You can substitute canned black beans with freshly cooked black beans if preferred.
- If you like a bit of heat, increase the chili flakes or add a dash of hot sauce to the black bean mixture.
- For extra texture, consider topping with chopped green onions or toasted pumpkin seeds.
