Vegan Stuffed Sweet Potato with Black Beans and Avocado
Dive into a vibrant and hearty plant-based meal with these Vegan Stuffed Sweet Potatoes, featuring a delicious medley of black beans, creamy avocado, and juicy cherry tomatoes. Roasted to perfection with a smoky blend of cumin and paprika, the sweet potatoes serve as the perfect base for a fresh, zingy filling enhanced by lime juice and cilantro. This recipe is a celebration of wholesome ingredients, combining creamy textures with bright, bold flavors in every bite. Perfect for a nutritious and satisfying dinner, these stuffed sweet potatoes are naturally gluten-free, vegan, and packed with protein, fiber, and vitamins. Whether you’re meal prepping or serving as a colorful main dish, this recipe shines with its simplicity and mouthwatering appeal!
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Recipe Information
Ingredients
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup (cooked or canned, drained and rinsed) black beans
- 1 small (finely diced) red onion
- 1 optional, finely diced jalapeño
- 2 medium (diced) avocado
- 1 cup (halved) cherry tomatoes
- 2 tablespoons (chopped) fresh cilantro
- 1 (juiced) lime
- 0.5 teaspoon (or to taste) salt
- 0.25 teaspoon (or to taste) black pepper
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Scrub the sweet potatoes clean and pat them dry. Use a fork to poke small holes all over each sweet potato.
Rub each sweet potato with 1 tablespoon of olive oil (use your hands or a pastry brush) and place them on the prepared baking sheet.
Sprinkle the sweet potatoes with ground cumin and smoked paprika, and bake them in the oven for 40-45 minutes, or until they are tender when pierced with a fork.
While the sweet potatoes are roasting, prepare the stuffing. In a medium bowl, combine the black beans, diced red onion, diced jalapeño (if using), avocado, cherry tomatoes, chopped cilantro, lime juice, salt, and black pepper. Mix gently to combine and set aside.
Once the sweet potatoes have finished roasting, remove them from the oven and let them cool slightly for 5-10 minutes so they are easier to handle.
Slice each sweet potato down the center lengthwise, being careful not to cut all the way through, and gently push the ends to open up the center.
Spoon the prepared black bean and avocado mixture into the center of each sweet potato, dividing it evenly among all four.
Serve the stuffed sweet potatoes warm with an extra sprinkle of chopped cilantro and a wedge of lime on the side, if desired.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2080 mg | 90% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 53.2 g | 190% | |
| Total Sugars | 38.1 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 373 mg | 29% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 2236 mg | 48% | |
*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.
