Soy-Free Stuffed Sweet Potato with Black Beans and Avocado

Satisfy your craving for a wholesome, plant-based meal with this Soy-Free Stuffed Sweet Potato with Black Beans and Avocado. This recipe combines the natural sweetness of roasted sweet potatoes with a hearty, spiced black bean filling, topped with creamy avocado, juicy cherry tomatoes, and a sprinkle of fresh cilantro. Perfect for a gluten-free, vegan-friendly dinner or lunch, this dish is packed with vibrant flavors, healthy fats, and plant-based protein. Ready in just an hour, it's an easy yet impressive option for busy weeknights or meal prep. With simple ingredients like cumin, smoked paprika, lime, and garlic, this stuffed sweet potato is a deliciously satisfying way to enjoy a soy-free, nutritious meal.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 large sweet potatoes
• 2 tablespoons olive oil
• 1 15-ounce can black beans
• 0.5 medium, diced red onion
• 2 cloves, minced garlic
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 medium, juiced lime
• 1 large, diced avocado
• 1 cup, halved cherry tomatoes
• 0.25 cup, chopped cilantro
• 0.5 teaspoon, or to taste salt
• 0.25 teaspoon, or to taste black pepper

Directions

Step 1

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

Step 2

Rinse and scrub the sweet potatoes. Pat them dry, then poke a few holes in each sweet potato with a fork. Place them on the prepared baking sheet.

Step 3

Drizzle 1 tablespoon of olive oil over the sweet potatoes, rubbing it evenly. Bake in the preheated oven for 40-45 minutes, or until fork-tender.

Step 4

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

Step 5

Add the diced red onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, until fragrant.

Step 6

Stir in the black beans (rinsed and drained), ground cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the beans are heated through and well-seasoned.

Step 7

Remove the skillet from heat and stir in the lime juice.

Step 8

Once the sweet potatoes are done roasting, let them cool slightly, then carefully slice them open lengthwise. Gently mash the flesh with a fork to create space for the filling.

Step 9

Divide the black bean mixture evenly among the sweet potatoes, stuffing each one generously.

Step 10

Top each stuffed sweet potato with diced avocado, halved cherry tomatoes, and chopped cilantro.

Step 11

Serve immediately while warm, with additional lime wedges on the side if desired.

Nutrition Facts

Serving size	(1648.0g)

Amount per serving	% Daily Value*
Calories	1637.7

Total Fat 61.9g	0%
Saturated Fat 8.7g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 2918.6mg	0%
Total Carbohydrate 245.7g	0%
Dietary Fiber 63.1g	0%
Total Sugars 44.7g
Protein 41.1g	0%

Vitamin D 0IU	0%
Calcium 523.4mg	0%
Iron 15.0mg	0%
Potassium 1582.4mg	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: 32.7%

Protein: 9.6%

Carbs: 57.7%