Black Bean Stuffed Sweet Potatoes (Vegan)

• servings: 4 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

4 sweet potatoes

1 tbsp olive oil (or avocado oil)

1 can (400 ml) black beans (, strained and rinsed, or 1 1/2 cups cooked black beans)

1 cup cherry tomatoes (chopped)

1/2 cup corn

1/3 cup cilantro (chopped, tightly packed)

1/4 cup red onion (diced)

1 clove garlic (diced)

1/2 lime (juiced)

2 tsp olive oil

1/4 tsp sea salt

pinch pepper

pinch chili flakes

1 avocado

2 tsp lime juice

pinch sea salt

1/3 cup coconut yogurt

1/2 tsp lime juice

pinch sea salt

Directions

Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until fork tender. (See notes to check for doneness).

In a bowl combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the lime juice and olive oil. Sprinkle with sea salt, pepper and chili flakes. Mix to combine.

Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.

Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.

Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.

Nutrition

• Calories: 370 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Sodium: 229 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 14 g
• Total Sugars: 9 g
• Protein: 10 g