Loaded Sweet Potato with Spicy Black Beans {vegan, gluten free}

Name: Loaded Sweet Potato with Spicy Black Beans {vegan, gluten free}
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 sweet potatoes; 2 tbsp olive oil; salt and pepper; BLACK BEAN FILLING:; 2 ½ cups black beans; 1 red bell pepper; 2 spring onions; ⅓ cup cilantro; 1 ½ tbsp lime juice; 1 tbsp extra virgin olive oil; 1 clove garlic; 1 tsp ground cumin; 1 tsp smoked paprika; salt and pepper; LIME CASHEW CREAM:; 1 cup raw unsalted cashews; ¼ cup water; zest of 1 lime; Juice of 2 limes; ½ tsp salt; To serve:; 2 tbsp cilantro; 1 avocado

User Reviews

5.0

9 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
622 kcal
Course
Side Dish, Main Course
Cuisine
American, Vegetarian, Vegan, gluten-free

Loaded Sweet Potato with Spicy Black Beans {vegan, gluten free}

Omar Parker

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This loaded sweet potato is stuffed with a fresh and spicy black bean filling, and topped with lime-cashew cream. It's easy, healthy, 100% vegan, and gluten-free!

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Ingredients

Servings

4 sweet potatoes
2 tbsp olive oil
salt and pepper to taste
BLACK BEAN FILLING:
2 ½ cups black beans drained and rinsed
1 red bell pepper diced
2 spring onions finely sliced
⅓ cup cilantro chopped
1 ½ tbsp lime juice
1 tbsp extra virgin olive oil
1 clove garlic minced
1 tsp ground cumin
1 tsp smoked paprika
salt and pepper to taste
LIME CASHEW CREAM:
1 cup raw unsalted cashews soaked in water overnight
¼ cup water
zest of 1 lime
Juice of 2 limes
½ tsp salt
To serve:
2 tbsp cilantro chopped
1 avocado sliced

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Instructions

Preheat oven to 400 degrees (F).
Pierce the sweet potatoes 4 or 5 times with a fork and place the sweet potatoes on a baking tray.
Bake for 45 minutes or until tender. The larger the sweet potato - the longer it will take to cook.
To make the black bean filling, simply combine all of the ingredients in a bowl and toss to combine. Season with salt and pepper to taste.
To make the cashew-lime cream: Drain the soaking liquid from the cashews and place in a high-speed blender with the water, lime zest, juice and salt. Blend until smooth and creamy. Decant into a small bowl and refrigerate until ready to serve.
When the sweet potatoes are tender remove them from the oven and cut in half. Season with salt and pepper and a little olive oil.
Lightly mash with a fork before topping the sweet potato with the black bean filling and a dollop of the lime-cashew cream.
Garnish with cilantro, and serve with avocado slices.

Nutrition Information

Show Details

Calories 622kcal (31%) Carbohydrates 69g (23%) Protein 19g (38%) Fat 32g (49%) Saturated Fat 5g (25%) Sodium 375mg (16%) Potassium 1375mg (39%) Fiber 18g (72%) Sugar 9g (18%) Vitamin A 19860IU (397%) Vitamin C 49.6mg (55%) Calcium 95mg (10%) Iron 6.1mg (34%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 622 kcal

% Daily Value*

Calories	622kcal	31%
Carbohydrates	69g	23%
Protein	19g	38%
Fat	32g	49%
Saturated Fat	5g	25%
Sodium	375mg	16%
Potassium	1375mg	29%
Fiber	18g	72%
Sugar	9g	18%
Vitamin A	19860IU	397%
Vitamin C	49.6mg	55%
Calcium	95mg	10%
Iron	6.1mg	34%