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Black Bean Salsa Stuffed Sweet Potatoes

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Naturally vegan and gluten free, you won’t miss the meat in these protein-packed Black Bean Salsa Stuffed Sweet Potatoes bursting with southwest flavors. 
Black Bean Salsa Stuffed Sweet Potatoes - The Lemon BowlWhether you are vegan, observe Meatless Monday or simply want to save money by eating more plant-based forms of protein, this dish is for you. We always have sweet potatoes on hand so inevitably, these black bean stuffed sweet potatoes end up being my lunch at least once a week.

To save time, I pop the sweet potatoes in the microwave for 6 minutes instead of turning on the hot oven. While the sweet potatoes cook, I chop a few fresh veggies and open up a can of black beans. Since I recently planted cilantro in herb garden, I’m likely to make these even more than usual.  

Sweet Potatoes Stuffed with Black Bean Salsa - The Lemon BowlFresh lime juice is ideal but lemon juice or even rice wine vinegar works fine. I happened to have tomatoes and scallions to use up but I’ve also used red peppers, avocado, fresh corn and more. This time of year when the farmers markets are overflowing with produce, you really can’t go wrong.

Serve with plain yogurt, guacamole, hot sauce or even top with a fried egg for extra protein. This flavor packed, effortless meal will soon become one of your favorites.

Your fork is waiting.

Sweet Potatoes Stuffed with Black Bean Salsa - The Lemon Bowl

Black Bean Salsa Stuffed Sweet Potatoes

Course: Entree, Main Course, vegan
Cuisine: southwest
Keyword: sweet potatoes with black beans
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4
Calories: 253kcal
Author: Liz Della Croce
Naturally vegan and gluten free, you won't miss the meat in these protein-packed Black Bean Salsa Stuffed Sweet Potatoes bursting with southwest flavors.
Print Recipe

Ingredients

  • 4 large sweet potatoes
  • 14 ounce can black beans drained and rinsed
  • 1 large tomato diced
  • 1/2 cup scallions minced
  • 1/2 cup cilantro minced
  • 1 juice and zest of lime
  • 2 tablespoons olive oil
  • 1 clove garlic grated
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne

Instructions

  • Pierce each potato 3 or 4 times with a sharp knife and place on a microwave-safe plate. Heat in the microwave until cooked through, 6-7 minutes. (Alternatively, bake in the oven for 45-60 minutes at 350 degrees F.)
  • While potatoes are cooking, mix together black bean salsa but combining all remaining ingredients in a medium bowl: black beans through cayenne. Toss well and check for seasoning. Adjust accordingly.
  • To serve, slice open each sweet potato and stuff with equal portions of the black bean salsa.
  • Top with additional cilantro and any other garnishes you wish such as plain yogurt, hot sauce or even a fried egg.

Nutrition Information:

Calories: 253kcal | Carbohydrates: 56.2g | Protein: 10.7g | Fat: 0.9g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.8g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 454mg | Fiber: 12.3g | Sugar: 12.8g
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Comments

  2. Tash

    October 29, 2014 at 3:48 am


    Your blog is awesome! These stuffed sweet potatoes look so hearty and comforting…I think I know what I shall be having for dinner tonight. Simple + comforting, yum!

    Reply

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