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Black Bean Stuffed Sweet Potatoes

Black Bean Stuffed Sweet Potatoes
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Creamy roasted sweet potatoes stuffed with a zesty black bean and corn salad, topped with easy guacamole and tangy vegan coconut cream. A vibrant, protein-packed, and satisfying vegan meal.

Ingredients

Scale

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

Instructions

  1. Preheat oven to 400°F/200°C. Poke holes all over sweet potatoes with a fork. Lightly coat with oil and bake on a parchment-lined tray for 40-60 mins, until fork-tender.
  2. In a bowl, combine black beans, tomato, corn, cilantro, red onion, and garlic. Drizzle with lime juice and 2 tsp olive oil. Sprinkle with salt, pepper, and chili flakes. Mix to combine.
  3. Prepare easy guacamole: Mash avocado in a bowl with 2 tsp lime juice and a pinch of salt.
  4. Prepare vegan sour cream: In a separate bowl, mix coconut yogurt, 1/2 tsp lime juice, and a pinch of salt.
  5. Cut baked sweet potatoes in half. Fill with black bean mixture. Top with guacamole and drizzle with vegan sour cream.

Notes

  • For meal prep, store components separately for up to 3 days. Assemble when ready to eat.
  • Sweet potato baking time varies by size. They are done when a knife inserts easily.
  • Customize with additions like bell peppers, jalapeño, or spices like cumin.

Nutrition

Find it online: https://cleanvegankitchen.com/black-bean-stuffed-sweet-potatoes/