Description
A simple and flavorful vegan recipe for Black Bean Stuffed Sweet Potatoes, perfect for a weeknight meal. Easy to make and deeply satisfying.
Ingredients
Scale
- 4 medium sweet potatoes, scrubbed clean
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon dried oregano
- 1 (15-ounce) can black beans, rinsed and drained
- ½ cup frozen or fresh corn kernels
- ¼ cup chopped fresh cilantro, plus more for garnish
- 2 tablespoons lime juice
- Salt and freshly ground black pepper to taste
- Optional toppings: avocado or guacamole, salsa, dairy-free sour cream, jalapeño slices
Instructions
- 1. Preheat your oven to 400°F (200°C). Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until tender.
- 2. While sweet potatoes bake, heat olive oil in a skillet over medium heat. Add red onion and cook until softened (5-7 minutes).
- 3. Add garlic, chili powder, cumin, smoked paprika, and oregano. Cook for 1 minute until fragrant.
- 4. Stir in black beans and corn. Cook for 5 minutes until heated through.
- 5. Remove from heat, stir in cilantro and lime juice. Season with salt and pepper.
- 6. Once sweet potatoes are tender, slice them lengthwise, creating a pocket. Gently fluff the inside with a fork.
- 7. Spoon the filling into each sweet potato half.
- 8. Garnish with additional cilantro or desired toppings. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400 (varies with toppings)
- Sugar: Approx. 20g
- Sodium: Approx. 300mg (can vary with added salt and toppings)
- Fat: Approx. 8g
- Carbohydrates: Approx. 60g
- Fiber: Approx. 15g
- Protein: Approx. 15g