These fully loaded bean stuffed sweet potatoes are filling and easy to make with a few simple ingredients. Topped with a garlicky avocado cream they make a delicious wholesome vegan dinner or side dish.
These delicious baked sweet potatoes are naturally sweet and have a lightly caramelized flavor. They are a gluten-free comfort vegan food and are so cozy! Once baked, they make a quick and easy healthy vegan lunch or dinner.
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Recipe Highlights
- Dietary – WFPB, oil-free, gluten-free, nut-free, grain-free
- Loaded with fiber, complex carbs, and protein
- Easy to make
- Can be made in advance
- Great for meal prep
- Easy to customize
- Kid-friendly
- Allergy-friendly
- Budget-friendly
- Perfect for a quick weeknight meal
Ingredient Notes
These bean stuffed sweet potatoes are made with a few simple whole food pantry ingredients. Here’s everything you’ll need:
- sweet potatoes – you’ll need 3 medium sweet potatoes, look for similar-sized potatoes so that they can bake evenly.
- beans – I used canned red kidney beans, black beans will also work
- tomato – you’ll need half small tomato
- pickles – I used dill pickles but any kind of pickles works
- green onions – you can also use red, white, or yellow onion
- spices – you’ll need coriander, fresh dill, and dried onion to season the bean filling and avocado cream.
- lemon – enhances the flavor
- avocado – use one small ripe avocado for a creamy avo cream
- garlic – adds great flavor
For the full ingredients list, measurements, and instructions, please find the recipe card below.
Why You Will Love This Recipe
These bean stuffed sweet potatoes make a healthy and easy plant-based meal that is packed with flavor and nutrition.
The recipe is made with simple whole food ingredients with no oil at all. They are filling, satisfying and very easy to make.
Sweet potatoes are abundant in vitamins A, C, and manganese – good for your eyesight and immune system. They are loaded with antioxidants that protect your body from the damage of free radicals.
You can bake the sweet potatoes in advance and assemble this delicious meal in less than 15 mins. They can be easily customized with your favorite toppings like salsa, creamy guacamole, vegan cheese, or roasted chickpeas.
Enjoy them as a delicious main meal or a healthy side dish.
These Bean Stuffed Sweet Potatoes are
- vegan (dairy-free & egg-free)
- whole food
- gluten-free
- oil-free
- nut-free
- easy to make
- nutritious
- satisfying and filling
- comfort food
- can be made in advance
- a delicious main or side dish
How to Store
Baked sweet potatoes are best to enjoy right away while still warm and fluffy.
Make sure to cool before storing.
Fridge: You can store any leftovers in a sealed container in the fridge for up to 3-4 days.
Make ahead: The sweet potatoes can be baked up to 4 days in advance and stored in the fridge in an airtight container.
Reheat: Reheat them in the oven or microwave until heated through then stuff and serve!
More Healthy Potato Recipes
- Sweet Potato Black Bean Burgers
- Roasted Herbed Potatoes
- Delicious Broccoli Casserole
- Sweet Potato Mac and Cheese
- Quinoa Sweet Potato Burgers
- Curried Parsnip Sweet Potato Cream Soup
If you try these Bean Stuffed Sweet Potatoes, please let me know! Leave a comment and ★★★★★ recipe rating below. I love to see your remakes and hear what you think or any changes you make.
Bean Stuffed Sweet Potatoes Recipe
Ingredients
- 3 medium (1350 g) sweet potatoes
- 1 can red kidney beans, 15-ounce can, drained and rinsed
- ½ tomato, diced
- ⅔ cup (100 g) pickles, chopped
- 3 (50 g) green onions, chopped
- 2 tbsp fresh dill
- ½ tsp coriander
- ½ lemon, juiced, or around 2 tbsp lemon juice
Avocado cream
- 1 small (150 g) avocado
- ½ cup (120 ml) water
- 1 clove garlic
- ½ lemon, juiced, or around 2 tbsp lemon juice
- ¼ tsp Himalayan salt
- 1 tsp dried onion
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Use a fork to poke several holes in each sweet potato. Place them on the baking sheet. Bake for about 40-50 mins until soft or a fork can easily pierce through them.
- Meanwhile, prepare the stuffing by mixing the remaining ingredients in a medium bowl. Stir to combine.
- After that, put all ingredients for the avocado cream in a blender. Blend until smooth and creamy.
- Once the potatoes are ready, slice them lengthwise and fluff the inside with a fork so that it's easy to scoop out. Top with the bean mixture and drizzle with some avocado cream. Enjoy!
Notes
- Choose sweet potatoes that are approximately the same size so that they can cook evenly. The exact cooking time will depend on the size of the potatoes.
- Give them a rinse before baking to remove any dirt left.
Nutrition
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