Stuffed Sweet Potatoes
These Black Bean Stuffed Sweet Potatoes are made with just a few simple ingredients and make for a filling and delicious side dish or Vegan dinner!!
Ingredients
- 4 medium large sweet potatoes
FOR SAUCE:
- ½ cup Cashew Cream Sauce (you could also use sour cream or plain greek yogurt if not vegan)
- 1 teaspoon lime juice
- ½ teaspoon ground black pepper
FOR BEAN MIXTURE:
- ½ medium red onion, finely diced (about 1 cup diced)
- 1 ½ tbsp oil (I used olive oil)
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon sea salt
- 1 15oz can of black beans, drained and rinsed
FOR SERVING:
- ½ avocado, chopped
- handful of cilantro, chopped
Instructions
- Pre-heat oven to 350 degrees F.Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
- Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
- When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
- Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
- Evenly spread the black bean mixture, avocado, cilantro, and cashew cream sauce on top of the 4 sweet potatoes.Serve immediately and ENJOY!!
