Black Bean Stuffed Sweet Potatoes
Enjoy this healthy, delicious, and comforting Mexican inspired dish.
Ingredients
Potatoes
- 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
Instructions
- 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.
Notes
Recipe by Two Spoons