Sugar-Free Stuffed Sweet Potato with Black Beans and Avocado

Elevate your weeknight dinners with this wholesome and vibrant Sugar-Free Stuffed Sweet Potato with Black Beans and Avocado recipe, a perfect balance of hearty and refreshing flavors. Tender, oven-roasted sweet potatoes serve as a naturally sweet base, packed with a zesty black bean filling seasoned with cumin, chili powder, and smoked paprika. Crowned with creamy lime-mashed avocado and fresh toppings like juicy tomatoes, crisp red onion, cilantro, and optional jalapeño, this dish is a nutrient-packed, plant-based meal that’s both satisfying and loaded with fiber and healthy fats. Ready in just under an hour, this gluten-free, sugar-free recipe makes for an easy, flavorful dinner that’s as nourishing as it is delicious. Perfect for busy weeknights, meal prep, or impressing guests with a colorful, wholesome plate!

Nutriscore Rating: 85/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• 1.5 cups cooked black beans
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 0.5 teaspoons smoked paprika
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 large avocado
• 1 whole lime
• 0.25 cup cilantro leaves
• 0.5 medium red onion
• 0.5 cup diced tomatoes
• 1 small jalapeño (optional)

Directions

Step 1

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

Step 2

Wash and dry the sweet potatoes, then pierce each one several times with a fork. Rub the sweet potatoes with 1 tablespoon of olive oil and place them on the prepared baking sheet.

Step 3

Bake the sweet potatoes in the preheated oven for 40-45 minutes, or until they are tender and easily pierced with a fork.

Step 4

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

Step 5

Add the cooked black beans to the skillet, along with the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to combine and cook for 5-7 minutes, stirring occasionally, until the beans are heated through and flavorful. Set aside.

Step 6

Prepare the avocado topping by halving and pitting the avocados. Scoop the flesh into a bowl and mash it with a fork. Squeeze in the juice of one lime and mix well. Sprinkle with a pinch of salt if desired.

Step 7

Finely chop the red onion, jalapeño (if using), and cilantro leaves. Set aside along with the diced tomatoes.

Step 8

Once the sweet potatoes are done baking, let them cool for 5 minutes. Carefully slice each one open lengthwise, being cautious not to cut all the way through, and gently fluff the interior with a fork.

Step 9

Fill each sweet potato with a generous portion of the spiced black bean mixture.

Step 10

Top the stuffed sweet potatoes with the mashed avocado, followed by the diced tomatoes, red onion, chopped cilantro, and jalapeño if desired.

Step 11

Serve immediately and enjoy this wholesome sugar-free meal!

Nutrition Facts

Serving size	(1548.1g)

Amount per serving	% Daily Value*
Calories	1786.6

Total Fat 89.8g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 10.0g
Cholesterol 0mg	0%
Sodium 2898.9mg	0%
Total Carbohydrate 225.8g	0%
Dietary Fiber 74.2g	0%
Total Sugars 35.3g
Protein 42.9g	0%

Vitamin D 0IU	0%
Calcium 423.9mg	0%
Iron 16.2mg	0%
Potassium 3696.5mg	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: 42.9%

Protein: 9.1%

Carbs: 48.0%