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Black Bean Stuffed Sweet Potatoes

A hearty and nutritious dish featuring roasted sweet potatoes filled with a savory black bean mixture, perfect for busy weeknights or meal prep.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Healthy, Main Course
Cuisine: American, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

Sweet Potatoes
  • 4 pieces sweet potatoes The base of this dish, offering a naturally sweet and fluffy texture.
Cashew Cream Sauce
  • 1 cup cashew cream sauce Adds creaminess and a rich flavor without dairy.
  • 2 tablespoons lime juice Provides brightness and acidity to balance the dish.
  • 1/2 teaspoon ground black pepper Enhances all the flavors with a hint of spice.
Filling Ingredients
  • 1 tablespoon olive oil Used for sautéing and adds a healthy fat element.
  • 1 cup red onion, diced Adds a mild sweetness and crunch when sautéed.
  • 1 teaspoon garlic powder A staple spice that imparts aromatic flavor.
  • 1 teaspoon onion powder Compliments the onion with deeper flavor notes.
  • 1 teaspoon cumin Offers warmth and earthiness to the black bean mixture.
  • 1 teaspoon chili powder Gives a subtle heat and depth of flavor.
  • 1 teaspoon sea salt Enhances all the ingredients for a well-rounded taste.
  • 2 cans black beans, drained and rinsed The heart of the stuffing, providing protein and fiber.
  • 1 avocado avocado, chopped Adds a creamy texture and freshness.
  • 1/4 cup cilantro, chopped Brightens the dish with its fresh herbal notes.

Method
 

Preparation
  1. Preheat the oven to 350 degrees F.
  2. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until fork-tender.
Cream Sauce Prep
  1. Whisk together the cashew cream sauce, lime juice, and black pepper; set aside.
Sautéing
  1. Heat olive oil in a skillet over medium heat, then add the finely diced red onion. Sauté for 5 minutes until translucent.
  2. Stir in garlic powder, onion powder, cumin, chili powder, and sea salt; cook for an additional 3 minutes.
  3. Add the drained and rinsed black beans to the skillet, mixing well. Cook until heated through, about 5 minutes. Remove from heat.
Assembly
  1. Once baked, let the sweet potatoes cool slightly, then cut them open and mash the flesh slightly for easier scooping.
  2. Evenly spread the black bean mixture, chopped avocado, chopped cilantro, and cashew crema sauce on top of the sweet potatoes.
Serving
  1. Dive into this nourishing meal right away for the best experience.

Notes

This dish is perfect for meal prep and leftovers. Store in the refrigerator for up to three days or freeze for longer storage.