Soy-Free Stuffed Sweet Potato with Black Beans and Avocado
Elevate your weeknight dinner game with this vibrant and wholesome Soy-Free Stuffed Sweet Potato recipe, loaded with black beans and creamy avocado. Perfectly roasted sweet potatoes serve as the tender, naturally sweet base, while the smoky, spiced black bean filling adds hearty protein and bold flavor. Fresh toppings of diced avocado, juicy cherry tomatoes, and fragrant cilantro bring a refreshing burst of color and texture to every bite. This gluten-free, dairy-free dish is both nutritious and satisfying, making it ideal for anyone seeking a plant-based meal packed with flavor. Ready in just under an hour, these stuffed sweet potatoes are easy to prepare and perfect for a cozy dinner or meal prep. Don’t forget a squeeze of lime for the zesty finishing touch!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large sweet potatoes
- 2 tablespoons olive oil
- 1 15-ounce can black beans
- 0.5 medium, diced red onion
- 2 cloves, minced garlic
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 1 medium, juiced lime
- 1 large, diced avocado
- 1 cup, halved cherry tomatoes
- 0.25 cup, chopped cilantro
- 0.5 teaspoon, or to taste salt
- 0.25 teaspoon, or to taste black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Rinse and scrub the sweet potatoes. Pat them dry, then poke a few holes in each sweet potato with a fork. Place them on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the sweet potatoes, rubbing it evenly. Bake in the preheated oven for 40-45 minutes, or until fork-tender.
While the sweet potatoes are baking, prepare the black bean filling. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the diced red onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute, until fragrant.
Stir in the black beans (rinsed and drained), ground cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the beans are heated through and well-seasoned.
Remove the skillet from heat and stir in the lime juice.
Once the sweet potatoes are done roasting, let them cool slightly, then carefully slice them open lengthwise. Gently mash the flesh with a fork to create space for the filling.
Divide the black bean mixture evenly among the sweet potatoes, stuffing each one generously.
Top each stuffed sweet potato with diced avocado, halved cherry tomatoes, and chopped cilantro.
Serve immediately while warm, with additional lime wedges on the side if desired.
Nutrition Facts
Calories |
1638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.9 g | 79% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2919 mg | 127% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 44.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1582 mg | 34% | |
*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.
