Heart-Healthy Stuffed Sweet Potato with Black Beans and Avocado

Elevate your weeknight meals with this vibrant and nutritious Heart-Healthy Stuffed Sweet Potato with Black Beans and Avocado. Perfectly roasted sweet potatoes serve as a flavorful and fiber-packed base, stuffed to the brim with a zesty black bean and cherry tomato mixture seasoned with warming spices like cumin and smoked paprika. Topped with creamy avocado, fresh cilantro, and tangy lime juice, this dish is not only bursting with color but also brimming with health benefits—rich in plant-based protein, heart-friendly fats, and essential nutrients. Quick to prepare and customizable for any palate, it’s an easy vegetarian dinner that’s as satisfying as it is wholesome.

Nutriscore Rating: 84/100

Prep Time:10 mins

Cook Time:45 mins

Total Time:55 mins

Servings: 2

Ingredients

• 2 medium sweet potatoes
• 1 tablespoon olive oil
• 1 cup black beans
• 1 cup cherry tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 large avocado
• 2 tablespoons cilantro
• 1 large lime
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 stalk green onion

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the sweet potatoes thoroughly and poke each one a few times with a fork to allow steam to escape while baking.

Step 3

Rub the sweet potatoes with olive oil and place them on a baking sheet lined with parchment paper.

Step 4

Bake the sweet potatoes for 40-45 minutes, or until they are tender when pierced with a knife or skewer.

Step 5

While the sweet potatoes are baking, prepare the filling. Rinse and drain the black beans, then add them to a mixing bowl.

Step 6

Dice the cherry tomatoes into quarters and add them to the black beans.

Step 7

Season the black bean and tomato mixture with ground cumin, smoked paprika, salt, and black pepper. Stir to combine.

Step 8

Dice the avocado into small cubes, chop the cilantro, and thinly slice the green onion. Set these aside as garnish.

Step 9

Cut the lime in half and squeeze the juice over the black bean filling. Mix well and adjust seasoning if needed.

Step 10

Once the sweet potatoes are finished baking, remove them from the oven and allow them to cool slightly until safe to handle.

Step 11

Carefully slice each sweet potato lengthwise down the center, leaving the bottom intact to create a pocket.

Step 12

Use a fork to lightly fluff the inside of the sweet potato, creating space for the filling.

Step 13

Spoon the seasoned black bean and tomato mixture into each sweet potato, dividing it equally between the two.

Step 14

Top with diced avocado, chopped cilantro, and sliced green onion for a fresh and colorful garnish.

Step 15

Serve immediately with an extra wedge of lime on the side, if desired.

Nutrition Facts

Serving size	(918.7g)

Amount per serving	% Daily Value*
Calories	899.4

Total Fat 46.2g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 5.0g
Cholesterol 0mg	0%
Sodium 1928.8mg	0%
Total Carbohydrate 115.1g	0%
Dietary Fiber 37.0g	0%
Total Sugars 20.4g
Protein 20.9g	0%

Vitamin D 0IU	0%
Calcium 276.6mg	0%
Iron 9.0mg	0%
Potassium 1585.7mg	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: 43.3%

Protein: 8.7%

Carbs: 48.0%