Black Bean Stuffed Sweet Potatoes
A delightful and nutritious vegan dish featuring sweet potatoes packed with black beans and topped with fresh avocado and cilantro.
Ingredients
Main ingredients
- 4 medium sweet potatoes Firm and free from blemishes.
- 1 can (15 ounces) black beans, rinsed and drained For added protein and fiber.
- 1 cup corn (frozen or fresh) Adds sweetness and texture.
- 1 small red onion, diced For aroma and flavor.
- 2 cloves garlic, minced Enhances overall flavor.
- 1 teaspoon cumin For earthy flavor.
- 1 teaspoon smoked paprika Adds depth and smokiness.
- Salt and pepper to taste For seasoning.
- 1 medium avocado, diced For creaminess and richness.
- Lime wedges for serving Adds acidity and brightness.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and poke them several times with a fork.
- Place the sweet potatoes on a baking sheet and bake for about 45-60 minutes, or until tender.
Filling
- While the sweet potatoes are roasting, heat a medium skillet over medium heat.
- Add the diced red onion and cook for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the black beans, corn, cumin, smoked paprika, salt, and pepper to the skillet. Stir to combine and let the mixture warm through for about 5-7 minutes.
Assembly
- Once the sweet potatoes are done, let them cool slightly. Cut them in half lengthwise and gently mash the insides with a fork.
- Spoon the black bean mixture generously into each sweet potato half.
- Top with diced avocado and fresh cilantro. Serve with lime wedges on the side for an extra zing.
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Notes
For meal prep, store assembled stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat for a quick meal. Optionally, add chili powder or diced tomatoes for extra flavor.