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Stuffed Sweet Potatoes with Avocado and Black Beans

Roasted sweet potatoes filled with creamy avocado, black beans, and corn for a wholesome plant-based comfort meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 2 portions
Course: Lunch, Main Course
Cuisine: Mexican-Inspired, Vegetarian
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 medium sweet potatoes
  • 1 tbsp olive oil
  • 1 can black beans rinsed and drained
  • 1 ripe avocado diced
  • 0.5 cup corn kernels
  • 0.25 cup red onion finely chopped
  • 1 lime juiced
  • 2 tbsp fresh cilantro chopped
  • 0.5 tsp ground cumin
  • 0.25 tsp smoked paprika
  • salt and pepper to taste

Equipment

  • Baking sheet
  • Mixing bowl
  • Chef’s knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C). Scrub and pierce sweet potatoes with a fork.
  2. Rub with olive oil and bake 40–45 minutes until tender.
  3. Combine black beans, corn, onion, cilantro, cumin, smoked paprika, and lime juice in a bowl.
  4. Slice sweet potatoes in half, mash slightly, and fill with bean mixture.
  5. Top with diced avocado, optional sour cream, and extra lime wedges.

Notes

Add quinoa or lentils for extra protein. Keeps well for 3 days refrigerated.