Vegan Black Bean Stuffed Sweet Potatoes are a wholesome delight, featuring tender sweet potatoes generously filled with a savory and spiced black bean mixture. The hearty stuffing creates a satisfying balance of protein and fiber, while the natural sweetness of the sweet potatoes enhances the overall flavor profile. This cruelty-free dish not only exemplifies the nutritional power of plant-based ingredients but also offers a delicious and hearty option for a satisfying meal.
Ingredients:
- 4 sweet potatoes
- 1 tbsp avocado oil, or neutral oil of choice
- 1/4 cup red onion, diced
- 1 clove garlic, diced
- 1 cup cherry tomatoes, chopped
- 1 can black beans (400 ml)
- 1/2 cup corn
- 1/3 cup cilantro chopped, tightly packed
- 1/2 lime juiced
- 2 tsp olive oil
- 1/4 tsp sea salt
- pinch pepper
- pinch cayenne pepper flakes
Easy Guac (for topping):
- 1 avocado
- 2 tsp lime juice
- pinch sea salt
Sour Cream (to drizzle):
- 1/3 cup coconut yogurt
- 1/2 tsp lime juice
- pinch sea salt
Instructions:
- Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with avocado oil to lightly coat. Bake for 40 minutes, or until cooked through.
- 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 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.
- Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.
