Vegan Stuffed Sweet Potato with Black Beans and Avocado
Elevate your plant-based meal game with this vibrant and satisfying Vegan Stuffed Sweet Potato with Black Beans and Avocado. Perfectly roasted sweet potatoes, enhanced with smoky paprika and earthy cumin, are the ultimate canvas for a zesty, protein-packed filling made of black beans, creamy avocado, sweet cherry tomatoes, and a burst of fresh lime juice. This wholesome dish is not only visually stunning but also effortless to prepare, making it ideal for weeknight dinners or meal prep. Naturally gluten-free and rich in nutrients, it’s a flavorful nod to healthy eating without any compromise on taste. Serve it warm with a sprinkle of fresh cilantro and lime wedges for a refreshing and colorful finish. Ready in just over an hour, this sweet potato recipe is a plant-based comfort food you'll crave again and again!
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Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup (cooked or canned, drained and rinsed) black beans
- 1 small (finely diced) red onion
- 1 optional, finely diced jalapeño
- 2 medium (diced) avocado
- 1 cup (halved) cherry tomatoes
- 2 tablespoons (chopped) fresh cilantro
- 1 (juiced) lime
- 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) and line a baking sheet with parchment paper.
Step 2
Scrub the sweet potatoes clean and pat them dry. Use a fork to poke small holes all over each sweet potato.
Step 3
Rub each sweet potato with 1 tablespoon of olive oil (use your hands or a pastry brush) and place them on the prepared baking sheet.
Step 4
Sprinkle the sweet potatoes with ground cumin and smoked paprika, and bake them in the oven for 40-45 minutes, or until they are tender when pierced with a fork.
Step 5
While the sweet potatoes are roasting, prepare the stuffing. In a medium bowl, combine the black beans, diced red onion, diced jalapeño (if using), avocado, cherry tomatoes, chopped cilantro, lime juice, salt, and black pepper. Mix gently to combine and set aside.
Step 6
Once the sweet potatoes have finished roasting, remove them from the oven and let them cool slightly for 5-10 minutes so they are easier to handle.
Step 7
Slice each sweet potato down the center lengthwise, being careful not to cut all the way through, and gently push the ends to open up the center.
Step 8
Spoon the prepared black bean and avocado mixture into the center of each sweet potato, dividing it evenly among all four.
Step 9
Serve the stuffed sweet potatoes warm with an extra sprinkle of chopped cilantro and a wedge of lime on the side, if desired.
Nutrition Facts
| Serving size | (1396.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1449.7 |
| Total Fat 75.2g | 0% |
| Saturated Fat 10.9g | 0% |
| Polyunsaturated Fat 8.1g | |
| Cholesterol 0mg | 0% |
| Sodium 2080.5mg | 0% |
| Total Carbohydrate 184.6g | 0% |
| Dietary Fiber 53.2g | 0% |
| Total Sugars 38.1g | |
| Protein 28.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 373.4mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 2235.7mg | 0% |
Source of Calories