This protein-packed vegetarian recipe is made with sweet potatoes stuffed with hearty black beans, creamy avocados and crunchy bell peppers. It’s the ultimate meatless meal for a busy day in the office or at home feeding hungry kids.
One of the main ways I’m able to maintain a healthy lifestyle is by eating a variety of foods. My beloved, super easy lunch recipe, black bean stuffed sweet potatoes, is perfect for a busy day — whether you’re in the office or have a hungry toddler.
Sweet potatoes are loaded with vitamins, affordable and highly versatile, which is why I always have them in my kitchen. And although I love a juicy steak as much as the next gal, this filling vegetarian lunch is proof you don’t need meat with every meal.
- Sweet potato: Adds a sweetness you can feel good about devouring. Sweet potatoes are rich in vitamins B, C, D calcium and more.
- Black beans: Offers tons of protein, fiber and hearty texture with a rich, dense flavor. You’ll need to drain and rinse black beans for this recipe.
- Red pepper: These offer a sweet flavor and crunchy texture to balance the creamy beans and potatoes. You’ll need to de-stem, seed and dice the red bell peppers for this recipe.
- Chipotle peppers in adobo sauce: Like to live life on the spicy side? Chipotle peppers in adobo bring a great flavor with just the right amount of smoky heat.
- Lime juice: Bright, acidic lime juice is a natural fit for the black bean salsa. You can also use lemon juice if you prefer it instead.
- Red onion: Subtly sweet and mild enough to eat raw, red onions add a fragrant, crunchy addition to the black bean salsa. Scallions or yellow onions work great too.
- Seasoning: Grated garlic and earthy, rich cumin are a flavorful punch for the black bean salsa, balancing out the sweetness of the potato. Don’t have raw garlic? You can totally use garlic powder instead.
- Optional garnishes: I like to add a little guacamole, Greek yogurt and fresh cilantro to serve this dish. Get creative and make it your own with your favorite garnishes.
How to Make Black Bean Stuffed Sweet Potatoes
To get started, first, pierce the sweet potato several times with a fork (make sure to pierce it all around) and microwave it for 5-6 minutes.
Second, while the sweet potato is microwaving, grab a cutting board and dice the red bell peppers. Don’t consider yourself a chopping pro? The easiest way is to lay the bell pepper on its side. Slice off the bottom and the top to de-stem the bell pepper and use a knife to cut away the core. Dice the bell pepper to your desired size.
Third, dice the red onion. I admit it took me a while to learn how to cut onions without crying! Take a knife and slice the top and bottom off the onion, then slice the onion in half. Next, make horizontal cuts (avoid going all the way through to keep the onion intact). Then, cut in the opposite direction and slice it vertically as the onion dice falls.
Fourth, add the diced red bell peppers, diced onions and black beans (drained and rinsed) to a small bowl. Take one clove of garlic and grate it over the top of the veggies using a Microplane or other zester. Side note: Fresh garlic is best, but you can also use ⅛th of a teaspoon of garlic powder if you don’t have any on hand.
Some like it spicy, so you can throw in some minced chipotle peppers in adobo sauce here. If you want to skip the additional spice, go ahead and dress the mixture with lime juice, cumin and garlic powder for a bold, tangy taste.
Sixth, add fresh, chopped cilantro and mix all of the ingredients well. Season them with salt and pepper to taste.
Next, take the warm sweet potato and cut it in half. Pinch it together to create an opening. Start stuffing it with the delicious, flavorful black bean mixture.
Finally, garnish your black bean stuffed sweet potatoes with Greek yogurt, more cilantro and maybe even a little guacamole if you’d like!
Frequently Asked Questions
Sweet potatoes are great for prepping ahead as they last up to 5 days in the refrigerator. Wrap in plastic wrap then microwave to warm before each use. Store the black bean salsa in a resealable container in the refrigerator and scoop out as needed. The salsa is ideal made the night before you plan to use.
Raw sweet potatoes last one to two weeks when left on the counter. You can enjoy cooked sweet potatoes for up to five days when properly stored in an airtight container in the fridge.
Microwaving is the quickest way to make this recipe, but an oven works just as well. You can also bake the sweet potato at 350°F for 45 mins to one hour
Did you make this recipe? Well, let’s see your creation, chef! Tag @TheLemonBowl on Instagram to be featured. Also, I know you’ll enjoy checking out these other great recipes too:
- Stuffed Bell Peppers with Lebanese Spices
- Black Bean Salsa Stuffed Sweet Potatoes
- Sausage, Bean and Sweet Potato Soup
- Black Bean Avocado Salsa
- Baked Rosemary Sweet Potato Fries
- Cuban Black Beans and Rice
Your fork is waiting.
Black Bean and Avocado Stuffed Sweet Potato
- 1 medium sweet potato
- ½ cup red pepper diced
- ½ cup black beans drained and rinsed
- 1 clove garlic grated
- 2 tablespoons red onion diced
- 1 teaspoons chipotle peppers in adobo sauce minced, optional
- 2 tablespoons lime juice
- 1 teaspoons cumin
- 2 tablespoons fresh cilantro chopped
- Salt and pepper to taste
- guacamole, Greek yogurt, cilantro optional garnish
- Pierce sweet potato several times with a fork and microwave for 5-6 minutes.
- Meanwhile, combine diced peppers, black beans, avocado and chipotle peppers in a small bowl and dress with lime juice, cumin and garlic powder.
- Mix well and season with salt and pepper to taste.
- Cut sweet potato in half and pinch together to create opening.
- Stuff with black bean mixture and garnish with Greek yogurt and cilantro.