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Stuffed Sweet Potato


4 medium-large sweet potatoes

½ cup vegan sour cream

1 teaspoon of lime juice

1/2 teaspoon of ground black pepper

1/2 a medium red onion, finely diced

1 1/2 tablespoons of olive oil

1/4 teaspoon of garlic powder

1/4 teaspoon of onion powder

1/4 teaspoon of cumin

1/4 teaspoon of chili powder

1/2 teaspoon of sea salt

1 15oz can of black beans, drained and rinsed

1/2 an avocado, chopped

handful of cilantro, chopped


Preheat oven to 350 degrees. Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.

Prepare the cream sauce by whisking together the sour cream, lime juice, and black pepper. Set aside.

When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and add the onion. Sauté for about 5 minutes, then add the spices. Stir and cook for an additional 3 minutes. Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.

Once the sweet potatoes are done baking, let cool slightly, then cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.

Evenly spread the black bean mixture, avocado, cilantro, and vegan cream sauce on top of the 4 sweet potatoes.

Good to Know:

Sweet potatoes are said to help reduce your risk of cancer, support digestive health, help manage type 2 diabetes, they are good for eye health and they help maintain a healthy immune system. Plus, they really are delicious and filling. Pair that with black beans and you’ve got a winner!


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