Stuffed Sweet Potato with Black Beans and Avocado
Elevate your weeknight meal game with these vibrant and nutrient-packed Stuffed Sweet Potatoes with Black Beans and Avocado. This easy-to-make recipe combines the natural sweetness of oven-baked sweet potatoes with a zesty, protein-rich filling of black beans, creamy avocado, crisp red bell pepper, and fresh herbs like cilantro and green onions. A drizzle of tangy lime juice and a touch of cumin and chili powder create bold, Southwest-inspired flavors that will satisfy your taste buds. With just 15 minutes of prep and 45 minutes of hands-off bake time, this gluten-free, vegetarian dish is perfect for busy days. Customize with optional sour cream for a creamy finish, and serve as a wholesome main course or hearty side. Perfect for meal prep or impressing guests, this dish offers a delicious way to enjoy plant-based goodness!
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Recipe Information
Ingredients
- 4 large sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 cup black beans (canned, drained and rinsed)
- 1 avocado, diced
- 1 red bell pepper, diced
- 0.25 cup cilantro, chopped
- 2 green onions, sliced
- 1 lime, juiced
- 0.5 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.25 cup sour cream (optional)
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Pierce each sweet potato several times with a fork and rub them with olive oil and a pinch of salt.
Place the sweet potatoes on a baking sheet and bake in the preheated oven for 40-45 minutes or until they are tender when pierced with a fork.
While the sweet potatoes are baking, prepare the stuffing by combining black beans, avocado, red bell pepper, cilantro, green onions, lime juice, ground cumin, chili powder, and a pinch of salt in a medium bowl. Mix well.
Once the sweet potatoes are cooked, let them cool for a few minutes. Then, using a sharp knife, slice each sweet potato lengthwise, being careful not to cut all the way through.
Gently open the sweet potatoes and fluff the inside with a fork.
Spoon the black bean and avocado mixture generously into the center of each sweet potato.
Drizzle optional sour cream over each stuffed sweet potato, if desired.
Serve immediately, garnished with extra cilantro or green onions if you like.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3205 mg | 139% | |
| Total Carbohydrate | 223.7 g | 81% | |
| Dietary Fiber | 52.3 g | 187% | |
| Total Sugars | 32.3 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 5450 mg | 116% | |
*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.
