Stuffed Sweet Potatoes with Black Beans (vegan)
Printed from Inclusive Kitchen — Stuffed Sweet Potatoes with Black Beans
Stuffed sweet potatoes with black beans is a delightful dish that marries the natural sweetness of the potato with the earthy flavors of black beans. This vegan variant is not only packed with nutrients but also offers a satisfying meal that can be enjoyed any time of the year. Sweet potatoes have a long history in the Americas, dating back thousands of years, and they were a staple for many Indigenous peoples. Today, they are celebrated for their versatility and health benefits, making them a favorite in plant-based cooking.
To prepare these stuffed sweet potatoes, you’ll first roast the potatoes until they are tender and caramelized, enhancing their natural sweetness. While the potatoes are baking, you’ll whip up a quick black bean filling with spices that add depth and warmth. The combination of cumin, chili powder, and lime juice brings a zesty kick that perfectly complements the sweetness of the potatoes. And let’s not forget the toppings! Creamy avocado and fresh cilantro add a burst of flavor and texture that make each bite a delight.
This dish is not only delicious but also incredibly easy to customize. You can add your favorite toppings, such as salsa, vegan cheese, or even a sprinkle of nutritional yeast for a cheesy flavor without the dairy. Plus, it’s a great way to use up leftover beans or other vegetables you might have on hand. So, whether you’re a seasoned vegan or just looking to incorporate more plant-based meals into your diet, these stuffed sweet potatoes are sure to impress. Just be careful not to eat them too quickly; you might find yourself in a sweet potato stupor!
Ingredients
- 4 medium sweet potatoes
- 15 oz canned black beans
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tbsp lime juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 avocado
- 0.25 cup fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for roasting sweet potatoes, allowing them to become tender and caramelized.
- Wash and dry the sweet potatoes thoroughly. Prick each potato several times with a fork to allow steam to escape during roasting.
- Place the sweet potatoes on a baking sheet lined with parchment paper. Bake in the preheated oven for 40-45 minutes, or until they are fork-tender.
- While the sweet potatoes are baking, rinse and drain the canned black beans. This step helps reduce sodium content and improves flavor.
- In a medium skillet, heat the olive oil over medium heat. Add the black beans, cumin, chili powder, salt, and pepper, stirring to combine.
- Cook the black bean mixture for about 5-7 minutes, allowing the spices to meld and the beans to heat through. You want them warm but not mushy.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. This will make them easier to handle.
- Carefully slice each sweet potato in half lengthwise. Use a fork to gently fluff the insides, creating a cozy little bed for the black bean filling.
- Spoon the black bean mixture generously into each sweet potato half. Don’t be shy; these potatoes can handle a hearty filling!
- Drizzle the lime juice over the stuffed sweet potatoes for a zesty finish. This brightens the flavors and adds a refreshing contrast.
- Slice the avocado and arrange it on top of the stuffed sweet potatoes. The creaminess of the avocado complements the dish beautifully.
- Garnish with fresh cilantro for a pop of color and flavor. This herb adds a fresh note that ties all the elements together.
- Serve the stuffed sweet potatoes warm, and enjoy! They make for a filling lunch or a delightful dinner option.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Nutrition (per serving)
- Calories: 350
- Carbs g: 60
- Protein g: 10
- Fat g: 10
- Sugar g: 5
