Black Bean Stuffed Sweet Potatoes
Roasted sweet potatoes stuffed black beans, vegetables and tons of flavour!
These vegetarian and gluten-free Mexican-inspired black bean stuffed sweet potatoes require minimal effort but provide maximum flavour.
Sweet Potatoes Stuffed with Black Beans
Stuffed potatoes are typically made with white potatoes, but I think the sweet potatoes add a sweet and cooling taste to the spicy black bean mixture. I’ve opted to make this recipe vegetarian using black beans, but you could also use chickpeas or lentils as a source of plant-based protein, or they can easily be made with chicken or beef as well.
Baking the potatoes is the most time-consuming part of this recipe, so this can be done in advance or you can simply catch up on TV while you wait. These potatoes can be made in advance, as they store really well in the fridge, and quickly assembled when it’s mealtime, or made in advance for a week’s worth of work lunches.
Black Bean Stuffed Sweet Potatoes
These stuffed sweet potatoes call for black beans, however, you can truly use any type of beans or lentil in this recipe.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 2 servings 1x
- Category: Mains
- Method: Baked
- Diet: Vegetarian
Ingredients
- 2 sweet potatoes
- 1 tablespoon olive oil
- 1 spring onion, sliced
- 1/2 red pepper, diced
- 1/2 small zucchini, diced
- 2 garlic cloves, minced
- 1⁄4 teaspoon crushed chillies
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon coriander
- 15 oz can black beans, strained and rinsed
- 1 handful coriander
- 1 avocado
- Salt
- Pepper
Instructions
- Preheat oven to 400°F.
- Pierce hole in sweet potatoes with a fork in 3-4 places, and then wrap potatoes in aluminium foil. Place sweet potatoes in the oven and allow to cook for 1 hour or until tender. Test for softness with a fork if needed.
- In a pan on medium heat, heat olive oil. Add chopped spring onion, red pepper and garlic in the olive oil.
- Once the onion is translucent, add chillies, cumin, paprika and coriander to pan. Allow spices heat for about 30 seconds to 1 minute, or until fragrant.
- Strain and rinse black beans. Once well dried, add to vegetable mixture and allow to cook 2-5 minute. It doesn’t take long to heat.
- Cut and pit avocados, and add flesh to bowl.
- Finely chop cilantro and add to bowl with avocado flesh. Mash and mix together with a fork, season with sea salt and pepper to taste.
- Remove sweet potatoes from the oven; remove foil and slice down the middle. Divide black bean mixture and top sweet potatoes.
- Top each stuffed sweet potato with avocado mixture and serve.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 potato
- Calories: 506 calories
- Sugar: 8 grams
- Fat: 19 grams
- Carbohydrates: 73 grams
- Fiber: 25 grams
- Protein: 8 grams
