Are you looking for a hearty and nutritious meal? These Vegan Stuffed Sweet Potatoes with Black Beans are not only delicious but also packed with flavor. This vegan recipe is perfect for a quick weeknight dinner or meal prep for the week ahead. You’ll love the combination of sweet, tender potatoes with the savory, protein-rich black beans that make this dish satisfying and wholesome.
Imagine a vibrant plate filled with colorful ingredients that bring comfort and nutrition together. The sweet potatoes are roasted until caramelized, then generously topped with seasoned black beans, fresh veggies, and a sprinkle of lime juice for that zesty kick. This dish is not only a feast for the eyes but it tantalizes your taste buds with every bite.
Whether you’re a long-time vegan or just exploring plant-based options, this recipe will quickly become a favorite in your kitchen. It’s easy to prepare, customizable, and bursting with flavors that everyone will love.
Flavorful Vegan Stuffed Sweet Potatoes
These stuffed sweet potatoes make for a filling meal that’s both comforting and nutritious. The sweetness of the potato balances beautifully with the hearty, spiced black beans, creating a dish that’s delightful and satisfying. The combination is a perfect harmony of sweet and savory flavors.
Ingredients
- 4 medium sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (canned or frozen)
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 2 tablespoons olive oil
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and poke a few holes in them with a fork. Place them on a baking sheet lined with parchment paper and bake for about 45-50 minutes, or until tender.
- Cook the Filling: While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat. Add the diced red onion and red bell pepper; sauté until softened, about 5 minutes. Stir in the minced garlic, cumin, chili powder, salt, and pepper, and cook for another 2 minutes.
- Add the Beans: Add the black beans and corn to the skillet, mixing well. Cook for an additional 5 minutes, allowing the flavors to meld. Squeeze in the lime juice and stir to combine.
- Assemble: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Cut them in half lengthwise and gently scoop out some of the flesh to make space for the filling. Spoon the black bean mixture into each sweet potato half.
- Serve: Garnish with fresh cilantro if desired and enjoy this delicious vegan meal!
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 4
- Calories: 300kcal
- Fat: 7g
- Protein: 10g
- Carbohydrates: 52g