Ingredients
Scale
4 medium sweet potatoes
1 tbsp olive oil (or avocado oil)
1 can (400 ml) black beans, strained and rinsed
1 cup cherry tomatoes, chopped
1/2 cup corn
1/3 cup cilantro, chopped
1/4 cup red onion, diced
1 clove garlic, minced
1/2 lime, juiced
2 tsp olive oil (for dressing)
1/4 tsp sea salt
Pinch of black pepper
Pinch of chili flakes
1 ripe avocado
2 tsp lime juice
Pinch of sea salt
1/3 cup coconut yogurt
1/2 tsp lime juice
Pinch of sea salt
Instructions
- Preheat your oven to 400F (200C).
- Wash the sweet potatoes and poke holes throughout the skin with a fork.
- Place potatoes on a parchment-lined tray and coat lightly with oil. Bake for 40-60 minutes until fork-tender.
- In a medium bowl, mix black beans, tomatoes, corn, cilantro, red onion, and garlic. Drizzle with lime juice and olive oil, then season with salt, pepper, and chili flakes.
- In a small bowl, mash the avocado with lime juice and salt to create a simple guacamole.
- In another small bowl, whisk the coconut yogurt with lime juice and a pinch of salt.
- Slice the baked sweet potatoes open, fluff the insides slightly with a fork, and fill with the bean medley. Top with guacamole and the coconut lime cream.
Notes
- Choose potatoes of similar size for even cooking.
- Check for doneness by squeezing the potato (using an oven mitt); it should feel soft.
- Leftover bean medley stays fresh in the fridge for up to 3 days.
- Prep Time: 15 min
- Cook Time: 40 min
- Category: Main Course
- Method: Roasting
- Cuisine: Plant-Based
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 potato
- Calories: 370 kcal
- Sugar: 9 g
- Sodium: 229 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 14 g
- Protein: 10 g
- Cholesterol: 0 mg