avocado and black bean stuffed sweet potato

This recipe for avocado and black bean stuffed sweet potato is one of the most nutritious and easy dishes you can imagine. Serve it as dinner, lunch, brunch, or whenever you feel like eating delicious, fresh, and healthy.

Avocado and black bean stuffed sweet potatoes

Here’s how to make easy and delicious vegan meals

A straightforward way to organize yourself in the kitchen and prepare vegan, easy, and delicious meals is to plan. Meal-prep. The main idea is to have everything pre-made in the refrigerator and from there put together a delicious meal. Here are some very helpful tips :

  • Have a cooked grain like brown rice or quinoa in the fridge
  • Also, a legume like lentils, beans, or refried beans.
  • Greens like kale or spinach washed and ready to eat.
  • Lots of fruit ready and on hand.
  • Sweet potatoes, beets, squash, or potatoes roasted and stored in glass containers (affiliate link) in the fridge.
sweet potato on a baking dish

Best way to cook sweet potatoes:

First, wash them very well with a brush and mild soap. Then, decide which method you’ll use for cooking them.

💥NOTE

These methods are for 4 small-medium sweet potatoes. Adjust the times and temperatures if you are going to use large ones or add more.
  • OVEN. Turn the oven to 350ºF -400ºF put the sweet potatoes on a tray and cover them with oil. You take them out when the skin separates from the pulp, and they are soft when you pinch them with a fork.
  • STOVE. Boil in water until soft.
  • INSTANT POT. Add a cup of water to the instant pot, place the rack and place the sweet potatoes on top. Cover the pot, check that the lid has the knob in the sealing function and set the pot on “high-pressure” for 15 minutes.

Ingredients for the avocado and black bean salad

  • Corn, I use frozen kernels
  • Black beans. Use home-cooked beans or canned.
  • Chopped onion. Any type or color of onion works here.
  • Cherry tomatoes. Feel free to substitute with chopped tomatoes.
  • Lemon juice or lime juice
  • Olive oil
  • Salt
  • Avocado
  • Cilantro
Deliciosa recta de camote relleno con ensalada de frijol negro.

How to serve the AVOCADO AND BLACK BEAN STUFFED SWEET POTATO?

If you roast them, take them out of the oven carefully and with a knife, cut them in half without reaching the other side. Open carefully.

Mix the salad ingredients and fill each sweet potato with a tablespoon or two of the vegan avocado black bean salad.

Finish with roasted garlic and tomatillo salsa verde, molcajete red sauce, or chipotle mayo.

🔥TIP

To make chipotle mayonnaise at home, mix vegan mayonnaise with a teaspoon of adobo chipotle, salt, and a few drops of lemon juice.
Deliciosa recta de camote relleno con ensalada de frijol negro.

Other recipes that you may like:

Here is the recipe for AVOCADO AND BLACK BEAN STUFFED SWEET POTATOES, and I hope you like and prepare it really often. But above all, I hope it becomes one of your favorite recipes. If you want, take a picture of it when you do it and put it on Instagram or FB for all of us to see. If you’re going to do it later, save it on Pinterest.

It would also be fantastic and super helpful if you leave a comment and/or rating of this recipe in the comment section. Please feel free to write suggestions, ideas, or how it went when you made the recipe.

Avocado and black bean salad stuffed sweet potato

This recipe for avocado and black bean stuffed sweet potato is one of the richest, most nutritious, and easy dishes you can imagine. Serve it as dinner, lunch, brunch, or eat it whenever you feel like eating delicious, fresh, and healthy.
0 from 0 votes
Prep Time 15 mins
Cook Time 20 mins
0 mins
Total Time 35 mins
Course Lunch
Cuisine Mexican vegan food
Servings 4 persons
Calories 597 kcal

Equipment

  • Baking dish
  • Mixing bowl

Ingredients
  

  • 4 medium sweet potatoes

Salad

  • 2 cups corn kernels
  • 2 cups of black beans
  • 1/2 cup of onion finely chopped
  • 1 ½ cups chopped cherry tomatoes or regular tomato
  • 2 tablespoons lemon juice
  • 4 tablespoons of olive oil
  • 1 teaspoon salt
  • 1 avocado diced

For serving

  • chopped cilantro to serve
  • chipotle mayo for serving

Instructions
 

  • Turn the oven to 350ºF, put the sweet potatoes on a tray. The time depends on the size of the sweet potatoes, check them every twenty minutes with a fork. When the fork offers no resistance, they are done. Normally when the skin separates from the sweet potato flesh, they are ready.
  • In a skillet put the corn kernels and let them brown.
  • While the sweet potatoes are in the oven, make the salad. Put the onion in a large bowl and add the lemon juice. Then the beans, the corn, add the olive oil and finish with the salt.
  • Try for seasoning and adjust if necessary.
  • Remove the sweet potatoes from the oven and carefully cut them in half. Fill them with the bean salad. To serve, you can add chopped cilantro and / or a little chipotle mayo.

Nutrition

Serving: 1servingCalories: 597kcalCarbohydrates: 89gProtein: 15gFat: 23gSaturated Fat: 3gSodium: 867mgPotassium: 1593mgFiber: 20gSugar: 15gVitamin A: 32644IUVitamin C: 24mgCalcium: 111mgIron: 4mg
Keyword black bean avocado salad, stuffed sweet potato

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

This recipe appeared first in May 2017

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