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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 by Two Spoons