Nut-Free Stuffed Sweet Potato with Black Beans and Avocado
Roasted to perfection, these Nut-Free Stuffed Sweet Potatoes with Black Beans and Avocado are a wholesome, flavor-packed meal that’s as nutritious as it is delicious! Featuring fluffy baked sweet potatoes loaded with a smoky, spiced black bean and tomato filling, this recipe brings together hearty, plant-based ingredients for a satisfying main dish. Topped with creamy mashed avocado and a burst of zesty lime juice, this dish is gluten-free, nut-free, and perfect for vegans and vegetarians alike. Ready in just under an hour and easy to prepare, it’s an ideal choice for a weeknight dinner or a healthy meal prep option. Garnish with fresh cilantro for an added pop of freshness and serve warm for a comforting, nutrient-rich experience.
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 cup black beans (cooked or canned, rinsed, and drained)
- 1 cup diced tomatoes
- 1 teaspoon ground cumin
- 0.5 teaspoon paprika
- 0.5 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 large avocado (ripe)
- 1 whole lime (juiced)
- 0.25 cup fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and pat them dry with a paper towel.
Poke several holes into each sweet potato with a fork to allow steam to escape during cooking.
Rub each sweet potato with a small amount of olive oil (about 1 teaspoon per potato) and place them on a baking sheet.
Bake the sweet potatoes in the preheated oven for 45-50 minutes, or until they are fork-tender.
While the sweet potatoes are baking, prepare the black bean filling. In a medium skillet, heat 1 tablespoon of olive oil over medium heat.
Add the black beans, diced tomatoes, ground cumin, paprika, garlic powder, salt, and black pepper to the skillet. Stir to combine and cook for 5-7 minutes, or until heated through. Remove from heat and set aside.
Prepare the avocado topping. Scoop the flesh of the avocado into a small mixing bowl and mash with a fork until mostly smooth. Add lime juice and a pinch of salt, and stir to combine.
Once the sweet potatoes are done baking, carefully slice them open lengthwise down the center without cutting all the way through.
Gently fluff the inside of each sweet potato with a fork to create a base for the filling.
Spoon the black bean mixture evenly into each sweet potato.
Top each stuffed sweet potato with a dollop of mashed avocado.
Garnish with fresh cilantro, if desired, and serve immediately.
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2220 mg | 97% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 31.3 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 422 mg | 32% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2442 mg | 52% | |
*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.
