Black Bean Stuffed Sweet Potatoes with Cashew Cream and Fresh Toppings Recipe
Delicious and wholesome Black Bean Stuffed Sweet Potatoes, featuring baked sweet potatoes filled with a flavorful mix of sautéed black beans, spices, and topped with creamy cashew sauce, avocado, and fresh cilantro. Perfect for a vegan, nutrient-packed meal.
- Prep Time: 10 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Sweet Potatoes
- 4 medium-large sweet potatoes
Black Bean Filling
- ½ medium red onion, finely diced (about 1 cup diced)
- 1 ½ tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon sea salt
- 1 15 oz can of black beans, drained and rinsed
Cream Sauce
- ½ cup cashew cream sauce (or sour cream/plain Greek yogurt if not vegan)
- 1 teaspoon lime juice
- ½ teaspoon ground black pepper
For Serving
- ½ an avocado, chopped
- Handful of cilantro, chopped
Instructions
- Preheat and bake sweet potatoes: Preheat your oven to 350°F (175°C). Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes, or until you can easily insert a fork into the flesh.
- Prepare the cream sauce: In a small bowl, whisk together the cashew cream sauce, lime juice, and black pepper. Set this creamy mixture aside.
- Sauté onions with spices: When the sweet potatoes have about 10 minutes left to bake, heat olive oil in a skillet over medium heat. Add the finely diced red onion and sauté for about 5 minutes, until translucent. Stir in garlic powder, onion powder, cumin, chili powder, and sea salt; cook for an additional 3 minutes to bloom the spices.
- Cook black beans: Add the drained and rinsed black beans to the skillet. Toss to combine and cook, stirring frequently, for about 5 minutes until the beans are heated through. Remove from heat.
- Prepare the sweet potatoes: Once baked, allow the sweet potatoes to cool slightly. Cut them open and carefully shred the inner flesh with a fork, mashing to create a scoopable texture while leaving the skin intact.
- Assemble the stuffed sweet potatoes: Evenly distribute the black bean mixture inside and on top of the sweet potatoes. Top with chopped avocado, fresh cilantro, and drizzle the cashew cream sauce over each one.
- Serve and enjoy: Serve immediately while warm and enjoy the combination of creamy, savory, and fresh flavors.
Notes
- You can substitute cashew cream sauce with sour cream or plain Greek yogurt if you prefer a non-vegan version.
- For a spicier version, add more chili powder or a dash of cayenne pepper.
- Leftover stuffed sweet potatoes can be refrigerated for up to 2 days and reheated in the oven.
- This recipe is naturally vegan and gluten-free.