Black Bean Stuffed Sweet Potatoes

Black Bean Stuffed Sweet Potatoes

Enjoy this healthy, delicious, and comforting Mexican inspired dish.
Course: Mains



  • 4 Sweet potatoes
  • 1 tbsp  Olive oil or avocado oil
  • 1 1/2 cup Black beans
  • 1 cup Cherry tomatoes Chopped
  • 1/2 cup Corn
  • 1/3 cup Cilantro Chopped
  • 1/4 cup Red onion
  • 1 clove Garlic Diced
  • 1/2 Lime Juiced
  • 2 tsp Olive oil
  • 1/4 tsp Salt
  • 1 pinch Pepper
  • 1 pinch Chili flakes

Guacamole (for topping)

  • 1 Avocado
  • 2 tsp Lime juice
  • 1 pinch Salt

Sour cream (for drizzling)

  • 1/3 cup Coconut yogurt
  • 1/2 tsp Lime juice
  • 1 pinch Salt


  • Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until fork tender. (See notes to check for doneness).
  • In a bowl combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the lime juice and olive oil. Sprinkle with salt, pepper and chili flakes. Mix to combine.
  • Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of salt.
  • Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and salt.
  • Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.


Recipe adapted from Two Spoons.
Tried this recipe?Let us know how it was!