These Stuffed Kumara (sweet potatoes) with Black Beans and Avocado Sour Cream are a delicious, healthy, and filling meal that’s packed with flavor and nutrition. This dish combines roasted sweet potatoes with a hearty filling of black beans, quinoa, and spices. Topped with a creamy avocado guacamole and a tangy coconut yogurt-based sour cream, it’s a perfect balance of savory, spicy, and fresh flavors. Whether you’re looking for a plant-based meal or just a flavorful weeknight dinner, this recipe is sure to satisfy.
Ingredients:
- For the Stuffed Kumara:
- 4 sweet potatoes, washed
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 red capsicum (bell pepper), diced
- 1 cup dried black beans (pre-soaked)
- ½ cup quinoa
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and freshly cracked black pepper, adjusted to your preference.
- For the Avocado Guacamole:
- 2 avocados, peeled and pitted
- Juice of half a lemon
- Handful of fresh coriander (cilantro), chopped
- Salt and freshly cracked black pepper, adjusted to your preference.
- For the Sour Cream:
- 200g coconut yogurt
- 1 tbsp tahini
- Juice of 1 lemon
Instructions:
- Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Prick the sweet potatoes with a fork, then arrange them on a baking sheet.
- Roast for 45-60 minutes, or until they are tender and soft when pierced with a knife.
- Cook the Filling:
- While the sweet potatoes are roasting, heat the olive oil in a large pan over medium heat.
- Incorporate the chopped onion and garlic, cooking until they are tender and aromatic, which should take about 3 to 4 minutes.
- Add the diced red capsicum and continue to cook for another 2-3 minutes.
- Stir in the chili powder, cumin, paprika, and a pinch of salt and pepper, cooking for another minute.
- Add the pre-soaked black beans and quinoa, along with 1 ½ cups of water. Bring to a simmer and cook for about 15-20 minutes, or until the quinoa is cooked and the black beans are tender. If needed, add more water to keep the mixture from drying out.
- Prepare the Guacamole:
- In a bowl, mash the avocados with a fork until smooth. Stir in the lemon juice, fresh coriander, and season with salt and pepper to taste. Set aside.
- Make the Avocado Sour Cream:
- In a small bowl, mix together the coconut yogurt, tahini, and lemon juice until smooth. Season with salt to taste. This creates a rich and tangy dairy-free sour cream.
- Assemble the Stuffed Kumara:
- Once the sweet potatoes are done roasting, slice them open lengthwise and gently fluff the flesh with a fork.
- Stuff the sweet potatoes with the black bean and quinoa mixture, piling it high into the split potatoes.
- Top each stuffed sweet potato with a generous scoop of avocado guacamole and a drizzle of the avocado sour cream.
- Serve and Enjoy:
- Garnish with extra fresh coriander or a sprinkle of chili flakes if desired, and serve immediately.
Conclusion:
These stuffed kumara with black beans, quinoa, and avocado sour cream are a perfect balance of sweet, savory, and tangy flavors. They’re a nutritious and filling plant-based meal that is easy to prepare and packed with protein, fiber, and healthy fats. With the added freshness of guacamole and the creamy coconut yogurt-tahini sauce, this dish is as satisfying as it is nourishing, making it a great option for a wholesome weeknight dinner or a vibrant weekend lunch.
Stuffed Sweet Potatoes with Black Beans and Avocado Sour Cream
Roasted sweet potatoes are stuffed with a savorymix of black beans, quinoa, and spices, then topped with fresh avocadoguacamole and a tangy coconut yogurt sour cream. A flavorful and nutritiousplant-based meal perfect for any occasion.
Ingredients
For the Stuffed Kumara:
- 4 sweet potatoes washed
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic chopped
- 1 red capsicum bell pepper, diced
- 1 cup dried black beans pre-soaked
- ½ cup quinoa
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp paprika
- Salt and freshly cracked black pepper adjusted to your preference.
For the Avocado Guacamole:
- 2 avocados peeled and pitted
- Juice of half a lemon
- Handful of fresh coriander cilantro, chopped
- Salt and freshly cracked black pepper adjusted to your preference.
For the Sour Cream:
- 200 g coconut yogurt
- 1 tbsp tahini
- Juice of 1 lemon
Instructions
Prepare the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Prick the sweet potatoes with a fork, then arrange them on a baking sheet.
- Roast for 45-60 minutes, or until they are tender and soft when pierced with a knife.
Cook the Filling:
- While the sweet potatoes are roasting, heat the olive oil in a large pan over medium heat.
- Incorporate the chopped onion and garlic, cooking until they are tender and aromatic, which should take about 3 to 4 minutes.
- Add the diced red capsicum and continue to cook for another 2-3 minutes.
- Stir in the chili powder, cumin, paprika, and a pinch of salt and pepper, cooking for another minute.
- Add the pre-soaked black beans and quinoa, along with 1 ½ cups of water. Bring to a simmer and cook for about 15-20 minutes, or until the quinoa is cooked and the black beans are tender. If needed, add more water to keep the mixture from drying out.
Prepare the Guacamole:
- In a bowl, mash the avocados with a fork until smooth. Stir in the lemon juice, fresh coriander, and season with salt and pepper to taste. Set aside.
Make the Avocado Sour Cream:
- In a small bowl, mix together the coconut yogurt, tahini, and lemon juice until smooth. Season with salt to taste. This creates a rich and tangy dairy-free sour cream.
Assemble the Stuffed Kumara:
- Once the sweet potatoes are done roasting, slice them open lengthwise and gently fluff the flesh with a fork.
- Stuff the sweet potatoes with the black bean and quinoa mixture, piling it high into the split potatoes.
- Top each stuffed sweet potato with a generous scoop of avocado guacamole and a drizzle of the avocado sour cream.
Serve and Enjoy:
- Garnish with extra fresh coriander or a sprinkle of chili flakes if desired, and serve immediately.