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Stuffed Sweet Potato with Avocado and Black Beans

Wholesome baked sweet potatoes stuffed with a zesty black bean and avocado filling for a flavorful, healthy, and satisfying vegetarian meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 halves
Course: Dinner, Main Course
Cuisine: Mexican-Inspired, Vegetarian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes
  • 1 tbsp olive oil
  • salt and pepper to taste
Filling
  • 1 tbsp olive oil
  • 1 small red onion diced
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 0.5 tsp smoked paprika
  • 1 can (15 oz) black beans rinsed and drained
  • 0.5 cup corn fresh or frozen
  • 1 lime juiced
  • 2 tbsp fresh cilantro chopped
Avocado Topping
  • 1 ripe avocado diced
  • 1 tbsp lime juice
  • salt to taste

Equipment

  • Baking sheet
  • Mixing bowls
  • Skillet
  • Chef’s knife

Method
 

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Pierce sweet potatoes with a fork, rub with olive oil, season with salt, and bake for 35–40 minutes.
  3. Meanwhile, heat olive oil in a skillet over medium heat. Add onion and sauté until softened.
  4. Add garlic, cumin, chili powder, and smoked paprika; cook for 30 seconds.
  5. Stir in black beans and corn; cook 3–5 minutes. Add lime juice, cilantro, salt, and pepper.
  6. In a bowl, mix diced avocado with lime juice and a pinch of salt.
  7. Slice sweet potatoes open, mash slightly, and fill with the black bean mixture.
  8. Top with avocado mixture, drizzle with yogurt or sour cream, and serve warm.

Notes

Top with chili flakes for extra spice or add cheese for a non-vegan twist.