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–+ servings

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.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Plant-Based
Servings 4
Calories 450 kcal

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.

Nutrition

Calories: 450kcal
Keyword Stuffed sweet potatoes
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