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.
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.
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.
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.
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).
2TablespoonsBragg’s liquid aminos, (tamari or soy sauce would work too)
Preheat oven to 400°F. Pierce potatoes with a fork several times and bake for about one hour or until tender.
While potatoes are baking, blend together the zesty tahini dressing in a blender. Set aside.
Sauté onion, mushrooms and peppers in a skillet until soft, about 3 minutes or so. Add in spinach and cook until just wilted. Remove from heat.
Remove potatoes from oven, cut the sweet potatoes open, mash each side with a fork and sprinkle on a little sea salt and pepper to season.
Start with the sautéed onion and spinach mixture, then add black beans, tomatoes, avocado, spring onion and cilantro. Drizzle desired amount of zesty tahini dressing over each potato. Serve immediately.