Black Bean Stuffed Sweet Potatoes
User Reviews
3.6
Black Bean Stuffed Sweet Potatoes
Description
Black Bean Stuffed Sweet Potatoes combine roasted sweet potatoes with a sautéed mix of onions, mushrooms, bell peppers, and baby spinach, layered with black beans, cherry tomatoes, avocado slices, and chopped green onions. The vegetables are cooked until soft but still vibrant, complementing the creamy, mashed interior of the sweet potato once baked to tender perfection.
The dish is finished with a zesty tahini dressing made from tahini, lemon juice, apple cider vinegar, garlic, and nutritional yeast, which adds a subtle tang and umami character without overpowering the fresh vegetables. The black beans contribute protein and a creamy texture contrast.
Served immediately while the potatoes are warm, this dish can be a filling lunch or light dinner. The colorful vegetables make it visually appealing and nutritionally balanced. It is also adaptable for various dietary preferences and seasonings can be adjusted to taste.
Ingredients
- 2 sweet potato
- ½ cup black beans cooked
- 1/4 cup onion chopped
- ½ cup bell pepper chopped, yellow or red
- ½ cup mushrooms sliced
- 5 ounces baby spinach
- 10 cherry tomato
- ½ avocado sliced
- 2 spring onions green part only, chopped
- cilantro to taste, fresh
- sriracha to taste, or hot sauce
Zesty Tahini Dressing
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar or water
- 2 Tablespoons lemon juice
- 2 Tablespoons Bragg's liquid aminos (tamari or soy sauce would work too)
- 4 Tablespoons nutritional yeast
- 1 clove garlic
Instructions
- Preheat oven to 400°F. Pierce potatoes with a fork several times and bake for about one hour or until tender.
- While potatoes are baking, blend together the zesty tahini dressing in a blender. Set aside.
- Sauté onion, mushrooms and peppers in a skillet until soft, about 3 minutes or so. Add in spinach and cook until just wilted. Remove from heat.
- Remove potatoes from oven, cut the sweet potatoes open, mash each side with a fork and sprinkle on a little sea salt and pepper to season.
- Start with the sautéed onion and spinach mixture, then add black beans, tomatoes, avocado, spring onion and cilantro. Drizzle desired amount of zesty tahini dressing over each potato. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2potatoes
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Serving | 1potato | |
| Calories | 476kcal | 24% |
| Carbohydrates | 80g | 27% |
| Protein | 26g | 52% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 5g | 29% |
| Sodium | 967mg | 40% |
| Fiber | 20g | 80% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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