Black Bean Stuffed Sweet Potatoes
Ingredients
- 4 sweet potatoes
- 1 tbsp avocado oil, or neutral oil of choice
- 1/4 cup red onion, diced
- 1 clove garlic, diced
- 1 cup cherry tomatoes, chopped
- 1 can black beans (400 ml)
- 1/2 cup corn
- 1/3 cup cilantro chopped, tightly packed
- 1/2 lime juiced
- 2 tsp olive oil
- 1/4 tsp sea salt
- pinch pepper
- pinch cayenne pepper flakes
Guacamole topping
- 1 avocado
- 2 tsp lime juice
- pinch sea salt
Sour cream topping
- 1/3 cup coconut yogurt
- 1/2 tsp lime juice
- pinch sea salt
Preparation
Baking and filling
Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with avocado oil to lightly coat. Bake for 40 minutes, or until cooked through.
In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn, and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and cayenne pepper flakes. Mix to combine
Toppings
Prepare easy guacamole: Mash avocado in a bowl with lemon juice and a pinch of sea salt
Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt
Assembly
Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream
