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Black Bean Stuffed Sweet Potatoes
Smoky and sweet, this black bean stuffed sweet potato is easy to make and insanely addicting. Packed with protein and fiber, this gluten free, vegan recipe will become your new go to dinner recipe!
Roast or microwave the sweet potatoes until tender. Be sure to make some slits in the top of the potato to allow steam to escape. Roast at 425F for about an hour or microwave on high for 6-8 mnutes.
Once sweet potatoes are done, chop the veggies and add them to a large saute pan that has been sprayed with non-stick spray (coconut oil) over medium heat.
While veggies are cooking, add 1 tsp. cumin, 1/2 tsp. garlic powder and 1/4 tsp. salt to the rinsed and drained black beans in a microwave safe bowl. Add 1-2 tbs. water to the black beans and microwave on high for 2 minutes.
After the veggies have been cooking 5-6 minutes, add the rest of the cumin, garlic powder, all of the smoked paprika and the rest of the salt. You may need to add 1-2 tbs. of water to the pan to distribute the spiced on the veggies. Cook 1-2 more minutes until veggies slightly soft.
Cut open the sweet potatoes, top with 1/2 cup black beans (or more to your preference) and 1/4 of the veggies. Top with avocado and salsa
Nutrition Information
Nutrition Facts
Amount per Serving
Calories
256
Fat
8
g
Carbohydrates
42
g
Fiber
10
g
Sugar
12
g
Protein
6
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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