Savory black bean stuffed sweet potatoes topped with fresh lime juice, guacamole, cilantro and green onions. This recipe is meal-prep friendly, requires minimal effort, and is super delicious!
Black Bean Stuffed Sweet Potatoes
I’m so excited to share this easy recipe for black bean stuffed sweet potatoes with you all! This recipe is my go-to for busy weeks or when I know that I need to eat more balanced meals. This stuffed sweet potatoes are vegan (whole food plant-based), gluten-free, and very nutritious.
AND of course I had to add a Mexican twist to it. Cooking the bean/corn mixture in salsa does wonders for the flavor of this recipe! The ingredients are also super simple, you may already have them. Check them out:
Highlights of these Black Bean Stuffed Sweet Potatoes:
- Easy to make + minimal effort
- Balanced, wholesome and nutritious
- Vegan and Gluten-free
- Meal-prep friendly
- Easy clean-up
- Incredibly delicious!
Forgot to preheat the oven? Air fry them!
Air frying sweet potatoes works just as well as baking them in the oven. I love using my air drying because it uses less energy than my oven and I don’t need to preheat it. Here is what you have to do to air fry your sweet potatoes for this delicious black bean stuffed sweet potatoes recipe:
- Choose small-sized sweet potatoes so they can fit comfortably in the air fryer.
- Don’t crowd your air fryer. I have the Ninja (Click here to check it out) and I only cook 3 potatoes at a time. This depends on the size of your air fryer but I trust you to make your own judgement 😉
- Air fry at 400 F for 20 minutes and then use tongs to flip the potato to the other side. This helps it cook evenly.
- You can use both the “roast” or “air fry” option. Some air fryers don’t have a “roast” option so don’t worry about this tip if that’s you!
- Coat with olive oil just like the instructions state below.
Tips and Substitutes
Sweet potatoes – Regular sweet potatoes are delicious but feel free to try regular or Japanese sweet potatoes (OMG SO GOOD).
Black beans – You can definitely choose your favorite type of bean or even use lentils, chickpeas, etc.
Corn kernels – Add fiber, color and nutrients but you can opt to leave them out too.
Bell Peppers – I recommend using red bell peppers for this recipe but you do you!
Storage – Keeps well in the refrigerator for up to 5 days. Make sure to make guacamole the day of and add lime right before eating.
More Meal-Prep Friendly Plant-Based Recipe:
Another delicious stuffed sweet potato recipe:Print