Dairy-Free Stuffed Sweet Potato with Black Beans and Avocado

Transform your weeknight dinners with this vibrant and satisfying Dairy-Free Stuffed Sweet Potato with Black Beans and Avocado! Packed with wholesome ingredients, this recipe features tender, oven-baked sweet potatoes loaded with smoky spiced black beans and topped with creamy, lime-kissed avocado. A sprinkle of fresh cilantro, crisp green onions, and optional jalapeño adds a burst of flavor and texture to every bite. With simple prep, naturally gluten-free ingredients, and a 100% plant-based profile, this is the perfect healthy, allergen-friendly dish to please a crowd. Whether you're looking for a quick, hearty dinner or an impressive vegan main course, these loaded sweet potatoes deliver on both nutrition and taste.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 4 medium-sized sweet potatoes
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 can (15 ounces) black beans
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 2 medium-sized avocados
• 1 large lime
• 2 tablespoons, chopped cilantro
• 2 stalks, finely sliced green onions
• 1 small, finely diced jalapeño (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2

Wash and scrub the sweet potatoes. Poke a few holes in each using a fork, then rub them lightly with 1 tablespoon of olive oil and sprinkle them with 1/2 teaspoon of salt.

Step 3

Place the sweet potatoes on the prepared baking sheet and bake in the preheated oven for 45-50 minutes, or until they are tender when pierced with a fork.

Step 4

While the sweet potatoes are baking, prepare the black bean filling. Drain and rinse the black beans. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the black beans, smoked paprika, ground cumin, garlic powder, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally, until the beans are hot and well-seasoned.

Step 5

Prepare the avocado topping. Cut the avocados in half, remove the pits, and scoop out the flesh into a bowl. Mash gently with a fork, leaving some chunks for texture. Squeeze in the juice of the lime, add 1/4 teaspoon of salt, and mix well.

Step 6

Once the sweet potatoes are cooked, remove them from the oven and let them cool for a few minutes. Slice each sweet potato lengthwise down the center, being careful not to cut all the way through.

Step 7

Spoon the seasoned black beans into the center of each sweet potato, distributing evenly across all four potatoes.

Step 8

Top each stuffed sweet potato with a generous scoop of mashed avocado, then sprinkle with chopped cilantro, sliced green onions, and diced jalapeño (if using).

Step 9

Serve immediately and enjoy your dairy-free stuffed sweet potato creation!

Nutrition Facts

Serving size	(1516.7g)

Amount per serving	% Daily Value*
Calories	1760.8

Total Fat 90.4g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 3999.2mg	0%
Total Carbohydrate 216.9g	0%
Dietary Fiber 69.4g	0%
Total Sugars 31.8g
Protein 41.0g	0%

Vitamin D 0IU	0%
Calcium 485.0mg	0%
Iron 14.8mg	0%
Potassium 2299.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.1%

Protein: 8.9%

Carbs: 47.0%