Looking for vegan recipe ideas that are packed with flavor and nutrition? These Black Bean Stuffed Sweet Potatoes are the perfect combination of hearty, wholesome ingredients and vibrant flavors. Loaded with black beans, fresh corn, juicy tomatoes, and topped with creamy guacamole and a zesty vegan sour cream, this dish is satisfying enough to be a main course or a hearty side dish. Plus, it’s completely plant-based and gluten-free!
Why You’ll Love This Vegan Recipe Idea
- Wholesome & Nutritious – Packed with plant-based protein, fiber, and vitamins.
- Easy to Make – Minimal prep and simple ingredients make this a stress-free meal.
- Flavor-Packed – A delicious balance of creamy, zesty, and savory flavors.
- Perfect for Meal Prep – Store ingredients separately and assemble when ready to eat.
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
Sweet Potatoes:
- 4 medium sweet potatoes
- 1 tbsp olive oil or avocado oil
Black Bean Medley:
- 1 can (400 ml) black beans, strained and rinsed (or 1 1/2 cups cooked black beans)
- 1 cup cherry tomatoes, chopped
- 1/2 cup corn
- 1/3 cup cilantro, chopped (tightly packed)
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 1/2 lime, juiced
- 2 tsp olive oil
- 1/4 tsp sea salt
- Pinch of pepper and chili flakes
Guacamole:
- 1 avocado
- 2 tsp lime juice
- Pinch of sea salt
Vegan Sour Cream:
- 1/3 cup coconut yogurt
- 1/2 tsp lime juice
- Pinch of sea salt
Instructions
- Bake the Sweet Potatoes: Preheat oven to 400°F (200°C). Poke small holes all around the sweet potatoes with a fork. Lightly coat with oil and place on a baking tray lined with parchment paper. Bake for 40 minutes to 1 hour, or until fork-tender.
- Prepare the Black Bean Medley: In a bowl, mix black beans, tomatoes, corn, cilantro, red onion, and garlic. Drizzle with lime juice and olive oil. Sprinkle with salt, pepper, and chili flakes. Stir to combine.
- Make the Guacamole: Mash the avocado in a bowl with lime juice and a pinch of sea salt.
- Prepare the Vegan Sour Cream: Mix coconut yogurt, lime juice, and sea salt in a small bowl.
- Assemble the Dish: Slice the baked sweet potatoes in half and fill them with the black bean medley. Top with guacamole and drizzle with vegan sour cream. Serve immediately and enjoy!
Serving Suggestions & Variations
- Add More Toppings: Try shredded lettuce, diced jalapeños, plant-based taco meat, or sautéed bell peppers.
- Make it Spicier: Add hot sauce, extra chili flakes, or a sprinkle of smoked paprika.
- Pair with a Side Salad: Serve with a simple kale or quinoa salad for a complete meal.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For best freshness, keep the sweet potatoes, black bean medley, guacamole, and sour cream stored separately and assemble just before serving.
Final Tips for Perfect Stuffed Sweet Potatoes
- Don’t Skip the Fork Pricks: This prevents the sweet potatoes from bursting while baking.
- Make Guacamole Fresh: It browns quickly, so prepare it right before serving.
- Choose the Right Sweet Potatoes: Medium-sized ones cook more evenly and faster than extra-large ones.
This vegan recipe idea is perfect for weeknight dinners, meal prep, or even as a delicious plant-based party dish. Try it out and enjoy a flavorful, satisfying meal that’s as nutritious as it is delicious!
For more vegan recipe idea, check out FoodAndTips.com