Stuffed Sweet Potatoes With Black Beans

These stuffed sweet potatoes with black beans and guacamole are an easy and delicious lunch or dinner recipe! They are filled with plant-based goodness and protein, and topped with tasty guacamole, mayo drizzle and a bit of cilantro. They will quickly become an easy go-to recipe (with minimal effort!).

Prep time: 5 minutes

Cook time: 25-35 minutes

Servings: 8 stuffed sweet potato halves

Ingredients

• 4 sweet potatoes
• Olive oil (see notes for oil-free)
• Salt & pepper
• 1 can of black beans (540mL)
• Large handful of greens (kale or spinach)
• 1/2 tsp garlic powder
• 1 tbsp vegan mayo
• 1 tsp water (+ more if needed)

Guacamole

• 1 avocado
• 1 tomato
• 1/2 lemon (about 1 1/2 tbsp lemon juice)
• 1/2 tsp garlic powder
• Pinch of salt

Equipment

• Lined baking sheet

Instructions

1. Preheat oven to 400F.
2. Cut sweet potatoes in half lengthwise, then add to a lined baking sheet. Brush the top of each sweet potato half with a bit of olive oil, then sprinkle with salt and pepper.
3. Bake for 25 minutes, then poke with a fork to check if they are cooked through. They may need 5-10 more minutes depending on the size of the potatoes (they should be able to be easily poked through with a fork).
4. While the sweet potatoes are in the oven, prepare the guacamole. Start by dicing a tomato, then to a bowl add mashed avocado, diced tomatoes, lemon juice, garlic powder and a pinch of salt.
5. Drain and rinse a can of black beans.
6. If you’re using kale as your greens, wash it then finely chop it into small pieces.
7. In a small jar or bowl, mix together vegan mayo with 1 tsp of water. You may need to add a little more water to make it a liquid consistency (this is what we drizzle on top of the sweet potatoes!).
8. Once the sweet potatoes are done, scoop out the insides (making sure to keep the skin intact) then add them to a bowl and mash them. Add in the black beans, chopped kale, garlic powder and a pinch of salt.
9. Scoop the sweet potato filling back into the skins, then top with guacamole, drizzle with the vegan mayo, and then sprinkle with fresh cilantro. Enjoy!

Notes

*For an oil-free version, omit the olive oil when roasting the sweet potatoes and omit the mayo drizzle.