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Black Bean Stuffed Sweet Potatoes with Avocado Creme

Black Bean Stuffed Sweet Potatoes with Avocado Creme

Looking for a super tasty meatless meal? These black bean stuffed sweet potatoes with an avocado creme are the ultimate heart-healthy make-ahead vegan meal. Perfect option for meal prep during those busy weeks! {Vegan, gluten-free & dairy-free}
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 servings
Calories: 447kcal
Author: Elysia


  • 8 small sweet potatoes washed

For the black bean mixture:

  • 1 tbsp. olive oil
  • 2 small onions chopped
  • 4 cloves garlic minced
  • 2 540 mL or 19 oz cans no salt-added black beans (or 3.5 cups cooked beans)
  • 1/2 tsp. chili powder
  • 1/2 tsp. cumin
  • Juice of one lime or more to taste
  • 1/2 tsp. salt
  • Freshly ground black pepper

For the Avocado Creme

  • Flesh from 2 ripe avocados
  • 3/4 cup full fat coconut milk
  • Juice from 1 lime
  • 1/2 cup chopped cilantro
  • 2 cloves garlic minced
  • 1/4-1/2 tsp sea salt to taste

For garnish

  • Sprinkle of chili powder and cumin
  • Chopped cilantro
  • Chopped green onion


  • Preheat oven to 400 degrees F. Pierce each sweet potato all over with a fork.
  • Spray baking sheet with cooking spray or line with parchment paper and place sweet potatoes on sheet. Bake for 45-60min until flesh is tender.
  • Meanwhile, in a medium-sized skillet heat oil over medium heat. Cook the onions and garlic until softened and fragrant (approximately 3-5 minutes). Add the chili powder, cumin and beans and cook for another 1-2 minutes. Add the lime juice, salt and pepper and stir until combined.
  • Next, to make the avocado creme, place avocado, coconut milk, lime juice, cilantro. garlic and salt in a food processor or magic bullet and blend until smooth.
  • Once the sweet potatoes are cooked, cut in half lengthwise and use a fork to slightly mash the inside of the potato, leaving the skin intact. Sprinkle with a dash of salt and pepper, if desired.
  • Top each potato half with black bean mixture and avocado creme. Garnish with additional chili powder, cumin, chopped cilantro, and green onions, if desired. Serve immediately.


Calories: 447kcal | Carbohydrates: 67g | Protein: 16g | Fat: 15g | Saturated Fat: 6g | Sodium: 279mg | Potassium: 1279mg | Fiber: 20g | Sugar: 7g | Vitamin A: 18713IU | Vitamin C: 13mg | Calcium: 101mg | Iron: 5mg
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