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These black bean stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They’re easy to whip up and make for a nutritious, gluten-free and vegan weeknight meal.

I have always been a potato lover. Growing up french fries and my mom’s fried potatoes were my favorite, but I also loved baked potatoes – loaded with butter, of course.

I still love classic baked potatoes, but as my taste buds (and health goals!) have shifted, I’ve become a sweet potato lover. The awesome thing about baked sweet potatoes is that they’re pretty much a blank canvas so you can add just about anything to them.

Black bean stuffed sweet potato on a plate and drizzled with tahini sauce. Topped with cilantro, tomatoes and avocado.

Lately I’ve been on a stuffed sweet potato kick and have been enjoying them Mexican style with a variety of toppings. The version I’m sharing today is the ultimate stuffed potato!

It’s so good and super easy to whip up.

The only part that takes a little patience is baking the sweet potatoes. Luckily you can pop them in the oven and do other things while they bake to perfection. Once they’re cooked you can have dinner on the table in a matter of minutes.

Ingredients measured out for stuffed sweet potatoes with black beans and veggies.

Ingredients Needed:

Here’s everything you need to make these stuffed sweet potatoes:

  • sweet potatoes – the star of the show and any variety will work. I usually buy Jewel and Garnet. When shopping, look for sweet potatoes with firm, smooth and even-toned skin.
  • black beans – I used canned black beans for ease, but feel free to cook up a pot of dry black beans.
  • onion – any color onion works.
  • bell pepper – I recommend red, orange or yellow.
  • mushrooms – any type of mushroom work, but I used button mushrooms.
  • baby spinach – get some extra greens and nutrition mixed in!
  • cherry tomatoes – grape tomatoes also work… really any small tomato!
  • avocado – for healthy fats and creaminess.
  • green onions – I love the zesty freshness that green onions bring to a dish.
  • cilantro – gotta add a little cilantro to the mix!
  • sriracha or hot sauce – this is optional but I love adding an extra kick of spice.
  • zesty tahini dressing – a delicious mixture of tahini, apple cider vinegar, lemon juice, liquid aminos, nutritional yeast and garlic. This is one of my favorite homemade dressings ever and it’s so good on these sweet potatoes.

Side by side photos of a skillet with peppers, mushrooms and onion, and then the second skillet has spinach added.

Four black bean stuffed sweet potatoes on a wood cutting board.

Variations & Notes

If you’re looking for a meal packed with healthy fats and fiber, this recipe is great as is! That said, the toppings are super easy to tweak based on your needs.

  • Lower fat – feel free to skip the dressing or avocado for less fat!
  • More protein – add in a lean protein option for extra protein. I like adding chopped grilled chicken or an egg on top!
  • Add cheese – this recipe is dairy-free, but would be absolutely delicious with a little cheese on top. Just pick your favorite variety and sprinkle it on.
Two black bean stuffed sweet potatoes on two plates and drizzled with tahini sauce. Topped with cilantro, tomatoes and avocado.

Buying & Storing Sweet Potatoes

When shopping for sweet potatoes, look for firm, unwrinkled skins. Sweet potatoes come in all different colors – creamy white, deep orange and purple. I usually buy Beauregard, Jewel or Garnet sweet potatoes just because those varieties are typically available at my local grocery stores. That said, Beauregard sweet potatoes tend to be stringier so when given the option I go for Jewel or Garnet.

Store you sweet potatoes in your pantry or on the counter top at room temperature. They’ll last about a week before they start to go bad (which usually means getting wrinkly and soft).

Black bean stuffed sweet potato on a plate and drizzled with tahini sauce.

More Sweet Potato Recipes:

More Mexican-Inspired Recipes:

If you make this recipe:

Please leave a comment and star rating below letting us know how it turned out. Your feedback is so helpful for the EBF team and our readers! We appreciate it so much.

Black bean stuffed sweet potato on a plate and drizzled with tahini sauce. Topped with cilantro, tomatoes and avocado.

Black Bean Stuffed Sweet Potatoes

Brittany Mullins

These stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat and fiber. They’re easy to whip up and make for a nutritious vegetarian weeknight meal.

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Lunch/Dinner

Cuisine American

Servings 2 potatoes

Calories 476 kcal

  • 2 sweet potatoes
  • 1/2 cup cooked black beans
  • 1/4 cup onion chopped
  • 1/2 cup yellow or red bell pepper chopped
  • 1/2 cup mushrooms sliced
  • 5 ounces baby spinach
  • 10 cherry tomatoes
  • 1/2 avocado sliced
  • 2 spring onions green part only, chopped
  • fresh cilantro to taste
  • sriracha or hot sauce to taste

Zesty Tahini Dressing

  • 2 Tablespoons tahini
  • 2 Tablespoons apple cider vinegar or water
  • 2 Tablespoons lemon juice
  • 2 Tablespoons Bragg’s liquid aminos (tamari or soy sauce would work too)
  • 4 Tablespoons nutritional yeast
  • 1 clove garlic

Serving: 1potatoCalories: 476kcalCarbohydrates: 80gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gSodium: 967mgFiber: 20gSugar: 13g

Keyword black bean stuffed sweet potato

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