Nut-Free Stuffed Sweet Potato with Black Beans and Avocado

Transform your weeknight dinner routine with this vibrant, Nut-Free Stuffed Sweet Potato with Black Beans and Avocado! Bursting with rich flavors and wholesome ingredients, this hearty recipe features roasted sweet potatoes as the perfect vessel for a zesty black bean and tomato filling, spiced with cumin, paprika, and garlic. Topped with creamy mashed avocado and a squeeze of lime, each bite is a delightful blend of smoky, savory, and tangy flavors. Ready in just under an hour, this dish is naturally gluten-free, dairy-free, and perfect for meal-prep or a satisfying plant-based entrée. Garnish with fresh cilantro for an extra pop of freshness and pair with a crisp salad for a complete, nutrient-packed meal. Perfect for those seeking a healthy, nut-free dinner option that doesn’t skimp on flavor or texture!

Nutriscore Rating: 84/100

Prep Time:10 mins

Cook Time:50 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1 cup black beans (cooked or canned, rinsed, and drained)
• 1 cup diced tomatoes
• 1 teaspoon ground cumin
• 0.5 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 large avocado (ripe)
• 1 whole lime (juiced)
• 0.25 cup fresh cilantro (optional, for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Wash the sweet potatoes thoroughly and pat them dry with a paper towel.

Step 3

Poke several holes into each sweet potato with a fork to allow steam to escape during cooking.

Step 4

Rub each sweet potato with a small amount of olive oil (about 1 teaspoon per potato) and place them on a baking sheet.

Step 5

Bake the sweet potatoes in the preheated oven for 45-50 minutes, or until they are fork-tender.

Step 6

While the sweet potatoes are baking, prepare the black bean filling. In a medium skillet, heat 1 tablespoon of olive oil over medium heat.

Step 7

Add the black beans, diced tomatoes, ground cumin, paprika, garlic powder, salt, and black pepper to the skillet. Stir to combine and cook for 5-7 minutes, or until heated through. Remove from heat and set aside.

Step 8

Prepare the avocado topping. Scoop the flesh of the avocado into a small mixing bowl and mash with a fork until mostly smooth. Add lime juice and a pinch of salt, and stir to combine.

Step 9

Once the sweet potatoes are done baking, carefully slice them open lengthwise down the center without cutting all the way through.

Step 10

Gently fluff the inside of each sweet potato with a fork to create a base for the filling.

Step 11

Spoon the black bean mixture evenly into each sweet potato.

Step 12

Top each stuffed sweet potato with a dollop of mashed avocado.

Step 13

Garnish with fresh cilantro, if desired, and serve immediately.

Nutrition Facts

Serving size	(1340.5g)

Amount per serving	% Daily Value*
Calories	1311.4

Total Fat 59.7g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2220.3mg	0%
Total Carbohydrate 177.1g	0%
Dietary Fiber 49.9g	0%
Total Sugars 31.3g
Protein 30.4g	0%

Vitamin D 0IU	0%
Calcium 422.2mg	0%
Iron 13.3mg	0%
Potassium 2441.8mg	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: 39.3%

Protein: 8.9%

Carbs: 51.8%