Stuffed Sweet Potatoes with Avocado and Black Beans – Cozy, Colorful, and Satisfying
There’s something wonderfully grounding about a warm roasted sweet potato. Its natural caramel sweetness, tender texture, and golden-orange glow make it the perfect comfort food base. But when you take that humble sweet potato and load it up with creamy avocado, spiced black beans, corn, and a zesty lime drizzle, you’ve got a dish that’s not only nourishing but also downright irresistible.
These Stuffed Sweet Potatoes with Avocado and Black Beans are the kind of meal that feels indulgent while being wholesome and vibrant. They’re naturally gluten-free, vegetarian, and easy to make vegan. The flavors balance beautifully: the smokiness of black beans, the creamy coolness of avocado, and the bright pop of lime. It’s the ultimate one-dish meal that’s hearty, balanced, and bursting with color.
I still remember the first time I tried stuffing sweet potatoes. It was a chilly evening, and I wanted something filling yet light—something cozy without the heaviness of meat or cheese. I roasted a couple of sweet potatoes, tossed together black beans, corn, lime juice, and avocado, and suddenly had a dish that tasted like sunshine in a bowl. The combination was so satisfying I’ve been making it ever since—sometimes for dinner, sometimes as a meal prep lunch that stays fresh and bright for days.
Ingredients:
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 can (15 oz / 400 g) black beans, rinsed and drained
- 1 ripe avocado, diced
- ½ cup corn kernels (fresh, frozen, or canned)
- ¼ cup finely chopped red onion
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Salt and pepper, to taste
- Optional toppings: Greek yogurt or vegan sour cream, extra lime wedges, chili flakes
Instructions:
- Roast the sweet potatoes: Preheat oven to 400°F (200°C). Wash and scrub sweet potatoes, then pierce each with a fork several times. Rub lightly with olive oil and place on a baking sheet lined with parchment paper. Bake for 40–45 minutes, until tender and caramelized.
- Prepare the filling: In a medium bowl, combine black beans, corn, red onion, cilantro, cumin, smoked paprika, salt, and pepper. Squeeze in fresh lime juice and stir to coat.
- Assemble the potatoes: Once the sweet potatoes are done, let them cool slightly. Slice each in half lengthwise and gently mash the flesh with a fork to create space for filling.
- Fill and top: Spoon the black bean mixture into each sweet potato half. Top with diced avocado and a drizzle of Greek yogurt or vegan sour cream.
- Serve and enjoy: Garnish with extra cilantro, chili flakes, or lime wedges. Serve warm and enjoy the comforting contrast of creamy, spicy, and sweet.
Stuffed Sweet Potatoes with Avocado and Black Beans
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Scrub and pierce sweet potatoes with a fork.
- Rub with olive oil and bake 40–45 minutes until tender.
- Combine black beans, corn, onion, cilantro, cumin, smoked paprika, and lime juice in a bowl.
- Slice sweet potatoes in half, mash slightly, and fill with bean mixture.
- Top with diced avocado, optional sour cream, and extra lime wedges.
Notes
Tips & Tricks
- Time saver: Roast the sweet potatoes in advance and store in the fridge. Reheat and stuff when ready to serve.
- Perfect avocado: Toss avocado chunks with a little lime juice before topping to prevent browning.
- Add texture: Sprinkle toasted pepitas (pumpkin seeds) or crushed tortilla chips for crunch.
Variations
- Southwest Style: Add chopped tomatoes, jalapeños, or shredded lettuce for a taco-inspired twist.
- Vegan Protein Boost: Mix quinoa or lentils into the filling.
- Cheesy Comfort: Add a sprinkle of shredded cheddar or cotija cheese before serving.
Serving Suggestions
Serve these stuffed sweet potatoes as a main dish with a side of salad or soup, or halve them for a hearty side. They’re also a beautiful addition to brunch tables—especially when paired with poached eggs or roasted veggies.
For a meal-prep version, assemble the filling separately and stuff the potatoes just before eating. Everything reheats beautifully without losing freshness.
Storage Information
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat in the oven or microwave until warm. If prepped ahead, keep the avocado separate and add fresh before serving to maintain creaminess and color.
FAQ
Q: Can I use regular potatoes instead?
Yes! Russet or Yukon gold potatoes work well, though sweet potatoes offer a richer flavor and added nutrients.
Q: Can I make this vegan?
Absolutely. Simply use a vegan-friendly sour cream or skip it altogether—the avocado already adds luscious creaminess.
Q: Can I meal prep this?
Yes! Bake several sweet potatoes ahead of time, prepare the filling, and assemble during the week. They’re perfect for quick lunches.
History / Fun Facts
Sweet potatoes have been cultivated for over 5,000 years, originating in Central and South America. They’re packed with fiber, vitamin A, and natural sweetness that makes them versatile in both savory and sweet dishes. Pairing them with black beans—a staple in Latin American cooking—creates a balance of protein and complex carbohydrates that keeps you full and energized.
This recipe celebrates that harmony: the earthiness of beans, the silkiness of avocado, and the gentle sweetness of roasted sweet potatoes come together in perfect balance. Whether you’re a plant-based eater or just looking for a cozy, nutrient-packed meal, these Stuffed Sweet Potatoes with Avocado and Black Beans are pure comfort in every bite.
