Description
A simple, filling, and customizable vegan dinner featuring baked sweet potatoes topped with spiced black beans, vegan sour cream, and fresh herbs. This gluten-free meal is perfect for busy weeknights and meal prep.
Ingredients
Scale
- 4 medium sweet potatoes (about 1.5 lbs / 680g)
- 1 can (15 oz / 425g) black beans, rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- ½ cup vegan sour cream or cashew cream
- ¼ cup chopped cilantro
- Hot sauce to taste
- 2 stalks green onions, sliced
- Lime wedges for serving
- Optional: 1 avocado, sliced; ½ cup corn; ¼ cup shredded vegan cheese
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes and prick each 4-5 times with a fork to allow steam to escape.
- Place potatoes directly on the oven rack or on a lined baking sheet. Bake for 45-60 minutes until soft when squeezed gently.
- While potatoes bake, heat olive oil in a skillet over medium heat.
- Add rinsed black beans, garlic powder, cumin, smoked paprika, salt, and pepper to the skillet.
- Simmer beans for 3-5 minutes, stirring occasionally, until hot and spices are toasted. Add a splash of water if dry.
- Prepare toppings: chop cilantro, slice green onions, and prepare lime wedges.
- Remove potatoes from oven and slice open lengthwise. Fluff the inside with a fork.
- Spoon warm black beans down the center of each potato.
- Top with vegan sour cream, optional cheese, avocado, green onions, and cilantro.
- Drizzle with hot sauce and squeeze fresh lime juice over the top.
- Serve immediately while hot.
Notes
Do not skip pricking the potatoes to prevent them from bursting. The skin is edible and nutritious, so no need to peel. For best texture, reheat leftovers in a toaster oven rather than a microwave to keep the skin crisp. Store baked potatoes and beans separately in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 large sweet potato
- Calories: 350
- Sugar: 12
- Sodium: 450
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 65
- Fiber: 15
- Protein: 12
Keywords: vegan dinner, sweet potato recipe, black beans, gluten-free, meal prep, healthy comfort food, 5-ingredient recipe, weeknight dinner