Easy Black Bean Stuffed Sweet Potatoes (gf)
Servings: 2 people
Ingredients
- 2 medium sweet potatoes, cut in half*
- ½ medium lime, juiced
- ½ teaspoon cinnamon
- ½ teaspoon cumin
- 19 oz can black beans, drained and rinsed
Dilly Hummus Drizzle
- ½ cup hummus (store bought or homemade)
- 2-3 cloves garlic, minced
- ½ medium lemon, juice (to taste)
- ⅛ teaspoon cayenne pepper (more to taste)
- ½ teaspoon paprika (or smoked paprika)
- ¼ - ½ teaspoon maple syrup
- 2 tablespoons fresh dill, finely chopped
- 1-2 tablespoons plant-based milk (for thinning if needed)
Avocado or Guacamole
- 1 large avocado, sliced or diced
Baked Sweet Potato Toppings
- 12 cherry tomatoes, halved
- 2-3 green onions, sliced
- cilantro, chopped
- sriracha sauce
Optional Add Ons
- 19 oz can chickpeas
- 1 cup cooked quinoa, rice or couscous
Instructions
Bake the Sweet Potatoes
- Preheat oven to 400º F. Prepare baking sheet with parchment paper.
- Wash sweet potatoes, pat dry, and cut them in half lengthwise (leave skin on).
- Squeeze lime juice on cut side of sweet potatoes. Sprinkle with a pinch of cinnamon, cumin, and salt.
- Place cut side down on baking sheet. Bake for 25-40 minutes until soft and caramelized (cooking time will vary depending on size, how hot your oven runs, etc. - when you check them give a gentle squeeze - they should feel soft or easily pierced with a fork).
Roasted Chickpeas (optional)
- 1, 19 oz can of chickpeas (drain, rinse, pat dry, place in a bowl). Toss with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon oregano, pinch of salt, juice of ½ lemon (or lime), hot pepper flakes to taste.
- Spread in a single layer on the baking sheet with sweet potato halves or on their own baking sheet.
- Place in the oven (stir the chickpeas after 15 minutes - then check them after another 5 minutes - they will have to come out before the potatoes depending on how big your potatoes are). See air fryer instructions below!
Dilly Hummus Drizzle
- Use store-bought hummus or homemade HummusWhisk together all the ingredients (except milk) in a small bowl. Taste and adjust seasoning per taste. Thin with milk to drizzle consistency.
Avocado (or Guacamole)
- Slice the avocado or cut it into chunks to sprinkle over the baked sweet potatoes or make a quick guacamole recipe (recipe linked above)
Putting It All Together (quick and easy)
- Cut the tomatoes, green onions, and some dill (garnish) while the sweet potatoes are baking.
- Once baked, pinch in the sides of the potatoes to break up the flesh. Then rough up the top of the potatoes with a fork if needed.
- Sprinkle with black beans (or chickpeas if using), add a scoop of guacamole or diced avocado, drizzle with dilly hummus and sriracha sauce. Top with lots of juicy tomatoes, green onions, and chopped dill or cilantro.
Notes
SWEET POTATOES: Choose smallish to medium sweet potatoes so they cook faster. Select potatoes that are close in size to each other so they cook at the same speed.
OPTIONAL TOPPINGS: Roasted chickpeas and guacamole are extra (ha ha). But they add lots of texture, flavor, and nutrients. Please feel free to customize this baked sweet potato to your preferences and dietary needs.
AIR FRYER CHICKPEAS: check out this post for the crunchiest, easiest air fryer chickpeas. They make an incredible high-protein vegan snack too. Plus the recipe includes a delicious crunchy chocolate bark to make with leftover chickpeas.
LEFTOVERS: Delicious for lunch or dinner the next day, these stuffed sweet potatoes are easy to reheat for a quick and healthy vegan meal in minutes. OR add a scoop of quinoa/rice to stretch the leftovers and serve with a rainbow side salad and steamed broccoli for dinner.
STORAGE: Store the components separately in the fridge and then compile when ready to eat for best textural results.
Recipe Inspiration from The Minimialist Baker