Dairy-Free Stuffed Sweet Potato with Black Beans and Avocado
Elevate your weeknight dinners with this vibrant and nutrient-packed Dairy-Free Stuffed Sweet Potato with Black Beans and Avocado recipe! Perfect for plant-based eaters or those seeking a wholesome, gluten-free meal, this dish combines the natural sweetness of roasted sweet potatoes with smoky, spiced black beans and creamy mashed avocado for a satisfying flavor medley. Topped with fresh cilantro, zesty lime, and optional jalapeño for a dash of heat, this hearty recipe balances health and indulgence in every bite. Ready in just over an hour, it’s an effortless way to transform simple ingredients into a nutrient-rich, crowd-pleasing masterpiece. Looking for the perfect dairy-free dinner idea? This recipe hits all the right notes!
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Recipe Information
Ingredients
- 4 medium-sized sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 can (15 ounces) black beans
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 2 medium-sized avocados
- 1 large lime
- 2 tablespoons, chopped cilantro
- 2 stalks, finely sliced green onions
- 1 small, finely diced jalapeño (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Wash and scrub the sweet potatoes. Poke a few holes in each using a fork, then rub them lightly with 1 tablespoon of olive oil and sprinkle them with 1/2 teaspoon of salt.
Place the sweet potatoes on the prepared baking sheet and bake in the preheated oven for 45-50 minutes, or until they are tender when pierced with a fork.
While the sweet potatoes are baking, prepare the black bean filling. Drain and rinse the black beans. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the black beans, smoked paprika, ground cumin, garlic powder, and 1/4 teaspoon of salt. Cook for 5 minutes, stirring occasionally, until the beans are hot and well-seasoned.
Prepare the avocado topping. Cut the avocados in half, remove the pits, and scoop out the flesh into a bowl. Mash gently with a fork, leaving some chunks for texture. Squeeze in the juice of the lime, add 1/4 teaspoon of salt, and mix well.
Once the sweet potatoes are cooked, remove them from the oven and let them cool for a few minutes. Slice each sweet potato lengthwise down the center, being careful not to cut all the way through.
Spoon the seasoned black beans into the center of each sweet potato, distributing evenly across all four potatoes.
Top each stuffed sweet potato with a generous scoop of mashed avocado, then sprinkle with chopped cilantro, sliced green onions, and diced jalapeño (if using).
Serve immediately and enjoy your dairy-free stuffed sweet potato creation!
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3999 mg | 174% | |
| Total Carbohydrate | 216.9 g | 79% | |
| Dietary Fiber | 69.4 g | 248% | |
| Total Sugars | 31.8 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 485 mg | 37% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2300 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
