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a macro shot of one of the bean stuffed vegan sweet potatoes in a large bowl

Bean Stuffed Sweet Potatoes Recipe

Venelina Dove M.D.
These fully loaded bean stuffed sweet potatoes are filling and easy to make. They come together with a few simple ingredients. Topped with a garlicky avocado cream they make a delicious wholesome vegan dinner or side dish.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Dishes
Cuisine European
Servings 3
Calories 563 kcal

Ingredients
 
 

  • 3 medium sweet potatoes
  • 1 can red kidney beans 15-ounce can, drained and rinsed
  • ½ tomato diced
  • cup pickles chopped
  • 3 green onions chopped
  • 2 tbsp fresh dill
  • ½ tsp coriander
  • ½ lemon juiced, or around 2 tbsp lemon juice

Avocado cream

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

Serving: 1PotatoCalories: 563kcalCarbohydrates: 112gProtein: 16gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 7gFiber: 23gSugar: 30g