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If you’re looking for an easy AND filling vegetarian dinner idea, you’re going to LOVE these Black Bean Stuffed Sweet Potatoes! They come together with just a few simple ingredients and are very easy to customize based on your personal preferences.
This recipe has consistently been one of the most popular recipes on my blog for many years now. I originally posted it in 2016 and figured that over 4 years later, it could use a bit of a revamp. Next week, I’m going to post a WHOLE Youtube video showing you how to make stuffed sweet potatoes FOUR different ways including the Chickpea Stuffed Sweet Potatoes recipe that I recently posted as well as my Breakfast Stuffed Sweet Potatoes and these Guacamole Stuffed Sweet Potatoes.
Needless to say, I am a HUGE fan of sweet potatoes STUFFED with yummy things :D
I first discovered my love with black beans + sweet potatoes (a match I would have never tried before a few years ago), at a vegan restaurant when I was living in Nashville. I tried their black bean and sweet potato tacos (which I replicated HERE) and immediately fell in love with that combo.
One of the other reasons that we really love this recipe in our house: it makes for AMAZING meal prep. Whether you’re prepping lunches or simply trying to meal plan for the week, this recipe makes things SO MUCH easier. I like to bake up a big batch of sweet potatoes at the beginning of the week and then eat on them for the next few days. For lunches, I like to pack the sweet potato and black bean mixture separately and then heat them up + mix them together when I’m ready to eat it.
Ingredients needed
- Sweet potatoes– duh ? I typically bake my sweet potatoes in he oven but I also have a written recipe for how I make them quickly in my Instant pot. You can check out that recipe HERE.
- Black beans– you can make your own or do what I pretty much always do which is simply drain and rinse a can of black beans.
- Onion and other veggies– as written, the recipe simply calls for onion. However, you could easily saute up some other veggies if you’d like. I’ve made this several times with bell pepper as well and always love that.
- Spices– I used a simple mix of spices that result in a kind of taco seasoning that I really love. Feel free to use whatever spices you desire here but my recipe as written is a great starting point!
How to make this recipe
Start out by baking your sweet potatoes. This can take up to an hour depending on the size of your sweet potatoes!
Make the black bean mixture in a skillet. Once done, it’s simply a matter of assembling and topping with your desired toppings! Simple and DELICIOUS!
That’s it for today! I’m excited to see more of you making this recipe because it’s seriously so simple and SO GOOD! if you do make it, PLEASE tag my on Instagram @foodwithfeeling!
More delicious vegetarian dinner recipes to try:
Black Bean Stuffed Sweet Potatoes
Video
Ingredients
- 4 medium- large sweet potatoes
- ½ cup Cashew Cream Sauce, you could also use sour cream or plain greek yogurt if not vegan
- 1 teaspoon lime juice
- ½ teaspoon ground black pepper
- ½ medium red onion, finely diced (about 1 cup diced)
- 1 ½ tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon sea salt
- 1 15 oz can of black beans, drained and rinsed
For serving:
- ½ an avocado, chopped
- handful of cilantro, chopped
Instructions
- Pre-heat oven to 350 degrees F.
- Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.4 medium- large sweet potatoes
- Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
- When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.1/2 medium red onion, 1 1/2 tablespoons olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, 1/2 teaspoon sea salt
- Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.1 15 oz can of black beans
- Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
- Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.1/2 an avocado, handful of cilantro
- Serve immediately and ENJOY!!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe! It’s so easy and super flavorful. Everyone I make it for loves it, even my vegetarian sister! It’s a regular in my dinner planning rotation.
YAY! So glad that you like it. It’s definitely one of our favorites as well!
I prepared this for dinner. Replaced black beans with red kidney beans since I didn’t have black beans. Everyone at home loved it .. thank you for the recipe.
yay!! so glad that y’all liked it and thank you for coming back to let me know!
Amazing! I made it much faster by putting the sweet potatoes in my instant pot instead of the oven! My oven is broken haha!
SUCH a good idea! I’m actually working on a perfect instant pot sweet potatoes recipe!
Wonderful! It’s such a helpful appliance!
This is an incredibly tasty recipe. I only cooked two potatoes and absolutely loaded them with the toppings. So good!
Hi! Could this recipe be eaten cold? I’d love to try it for a lunch prep to take to work!
Thanks!
I’ve honestly never tried it cold. When I would take it to work, I just put the avocado and anything else I wouldn’t want microwaved in a little separate container.
Surprisingly good! The husband loved it! Thank you!
yay! so glad that you’ll liked it! I’m working on a couple more stuffed sweet potato recipes for the new year :)
Sooo good. And easy, if not necessarily fast due to the bake time on the sweet potatoes. I did make one small adjustment, only because I had some avocados that were a little overly ripe for serving sliced so instead of the cream sauce I made an avocado crema: 1 avocado, juice of one lime, 1 Tbsp mayo, salt and pepper to taste, mashed or whirred in a food processor or blender.
SO glad that you liked it! That avocado sauce sounds so good! I need to try it :)
This came out great on my first attempt, but…. I completely forgot to get an avocado and cilantro! So I had to get creative. I used chopped fresh basil and rosemary (grown in pots on our deck) instead of cilantro. Before sprinkling that, I put chopped tomatoes on top of the yogurt mixture. Tasted fantastic!! It looked really colorful and appealing too!
Thanks for a really easy and delicious recipe!
Yay!! So glad that you liked it! LOVE the idea of trying it with basil or rosemary. DEFinitely want to try that!
Could you tell me how to make the cashew cream sauce?
It’s this recipe! http://thymeandlove.com/basic-cashew-crema/
This is just like the recipe from Oh She Glows! so good