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Line of Black Bean Stuffed Sweet Potatoes with Avocado Creme
Course Main Course

Black Bean Stuffed Sweet Potatoes with Avocado Creme

By: Elysia
Servings 8 servings
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}
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 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 garnish


  • 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, prepare a batch of the avocado creme.
  • 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: 447kcalCarbohydrates: 67gProtein: 16gFat: 15gSaturated Fat: 6gSodium: 279mgPotassium: 1279mgFiber: 20gSugar: 7gVitamin A: 18713IUVitamin C: 13mgCalcium: 101mgIron: 5mg
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