This recipe uses fresh ingredients like tomato, cilantro, corn and black beans. Stuffed into sweet potatoes and topped with an easy guacamole. Then drizzled with a citrusy vegan sour cream. Serve as a stand alone main or side dish.
- 4 sweet potatoes
- 1 tbsp olive oil or avocado oil
- 1 1/2 cups black beans
- 1 cup cherry tomatoes chopped
- 1/2 cup corn
- 1/3 cup cilantro chopped, tightly packed
- 1/4 cup red onion diced
- 1 clove garlic diced
- 1/2 lime juiced
- 2 tsp olive oil
- 1/4 tsp sea salt
- pinch pepper
- pinch chili flakes
EASY GUACAMOLE (FOR TOPPING)
- 1 avocado
- 2 tsp lime juice
- pinch sea salt
VEGAN SOUR CREAM (TO DRIZZLE)
- 1/3 cup coconut yogurt
- 1/2 tsp lime juice
- pinch sea salt
1Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour, or until fork tender. (See notes to check for doneness).
2In a bowl combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with the lime juice and olive oil. Sprinkle with sea salt, pepper and chili flakes. Mix to combine.
3Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.
Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
4Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.
Baking time for the sweet potatoes are dependant on size. Smaller sweet potatoes will take closer to 40 minutes, where as larger sweet potatoes take closer to 1 hour. To check doneness, insert a toothpick into the largest part of the sweet potato; it should glide effortlessly with little resistance.