Today I’m going to show you how to make delicious, nutrient-dense black bean stuffed sweet potatoes recipe. This is a perfect vegetarian meal for the whole family! It’s packed with protein and fiber from the beans and sweet potato, as well as veggies like avocado, corn, and tomatoes. and it’s one of my favorite recipes
Sweet potatoes are high in protein and make an excellent, simple vegan stuffed sweet potatoes supper. These little guys are a snap to prepare. You only need a few basic ingredients and an oven to make a wonderful supper in no time. Also, try my Caramelized Tofu & Onion Sandwich.
This baked sweet potato acts as a delicious vehicle. These super potatoes, which are high in fiber, vitamins, and minerals including vitamin C and iron, and beta-carotene, have far-reaching promise.
Consider sweet potatoes as your midweek meal canvas, ready to be packed and served as the main event. This healthy and satisfying dish can be served as a main course or as a side dish. Now, let me show you how to make this sweet potato recipe.
How to make Black Bean Stuffed Sweet Potatoes
Main ingredients:
Protein-rich ingredients make these savory stuffed sweet potatoes plenty filling and hearty!
For this recipe you will need:
- black beans
- cherry tomatoes
- corn
- red onion
- garlic
- lime
- olive oil
- cayenne pepper flakes
- sea salt and pepper
- avocado
- coconut yogurt
- Sweet Potatoes
As you can see the ingredients are fresh and simple. And putting it all together is easy too.
The Directions:
- Bake the sweet potatoes: Scrub the sweet potatoes, pat dry, and prick the outsides with a fork. Place on a baking sheet and bake at 400 degrees F until tender. Remove and set aside.
- Prepare the black bean mixture: In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn, and chopped cilantro. Add lime juice, olive oil, sea salt, pepper, and cayenne pepper flakes. Mix to combine.
- Prepare easy guacamole: Mash avocado in a small bowl with lemon juice and a pinch of sea salt.
- Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice, and sea salt.
- Make a slit on the top of the potatoes, and fluff the insides and insert the black bean filling. Top with easy guacamole and drizzle with vegan sour cream. or your favorite toppings
Is it okay to eat sweet potato skins?
Absolutely! In fact, my favorite piece of cooked sweet potatoes is the skin. Because roasted sweet potato skins get crisp and caramelized. Of course, in other recipes, such as soups and curries, the skin is peeled for a smooth consistency. However, if you’re roasting, leave them on since they provide a lovely flavor and texture.
How Can You Tell if Sweet Potatoes are Still Good?
- Touching a sweet potato is the easiest way to tell if it is still good. If it’s bad it feels damp, squishy, or appears discolored.
- Unfortunately, if any part of your potato is rotten, the entire item should be discarded because the flavor may be ruined.
How to Store and Reheat Stuffed Sweet Potatoes
- To store. Refrigerate cooled stuffed sweet potatoes in an airtight container for up to 3 days.
- To reheat. Rewarm leftovers in the oven at 350°F on a foil-lined baking sheet until cooked through. You may also reheat leftovers in the microwave on a microwave-safe plate until warm.
Can I prepare sweet potatoes ahead of time? Yes! You can prepare the sweet potatoes themselves ahead of time and stuff them just before serving.
Tips for this making recipe
This recipe is definitely simple and straightforward. However, a few pointers will give you an edge.
- To begin, there is no need to wrap your sweet potatoes in foil. Many people do this, although it is not required. So next time feel free to skip the tin foil and line the baking tray with parchment paper. It’s one fewer step and better for the environment.
- Second, before roasting, poke the sweet potatoes all the way around with a fork to make small holes. This will prevent your sweet potato from bursting during cooking. It’s quite simple, and the holes don’t have to be nice or structured.
- Finally, make your quick guacamole right before serving. Because guacamole turns brown when exposed to air, I like to make it the last step. However, the recipe contains lemon, and citrus aids in the preservation of the food’s brilliant green color. So don’t be worried if you prepare it ahead of time.
That’s all there is to it. A simple black bean stuffed sweet potato recipe that you can enjoy for a quick lunch or a hearty vegetarian dinner. It’s vegan, gluten-free, and quite soothing. It will undoubtedly gratify a diverse range of eaters. I hope you enjoy it as much as we do.
Black Bean Stuffed Sweet Potatoes are a quick and easy way to get in some extra nutrients from this easy recipe. They’re also pretty tasty and are made with only healthy ingredients; this recipe is sure to become one of your family’s favorite sweet potato recipes. If you like these, leave a comment, give a star rating, and be sure to check out our social media profile on Pinterest!