Print

Ultimate Vegan Black Bean, Quinoa, and Roasted Vegetable Stuffed Sweet Potatoes

Close-up of a Loaded Veggie Stuffed Sweet Potato topped with quinoa, beans, vegetables, and a bright green sauce.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make satisfying, meal-sized sweet potatoes loaded with black beans, quinoa, and roasted vegetables, topped with a bright avocado-lime crema.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 cup cooked quinoa
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup chopped bell peppers (any color)
  • 1 cup chopped mushrooms
  • 1 cup fresh spinach, roughly chopped
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and black pepper to taste
  • For the Crema: 1 ripe avocado
  • 2 tablespoons lime juice
  • 2 tablespoons water (or more for desired consistency)
  • 1/4 cup chopped fresh cilantro
  • Pinch of salt

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce each sweet potato several times with a fork.
  2. Bake the sweet potatoes directly on the oven rack for 45 to 60 minutes, or until they are tender when squeezed. Alternatively, microwave them for 6 to 8 minutes until soft.
  3. While the potatoes bake, prepare the filling. Heat the olive oil in a large skillet over medium heat.
  4. Add the bell peppers and mushrooms. Sauté for 5 to 7 minutes until softened.
  5. Stir in the cooked quinoa, black beans, cumin, and chili powder. Cook for 3 minutes, stirring occasionally.
  6. Add the chopped spinach and cook just until it wilts, about 1 minute. Season the filling mixture with salt and pepper.
  7. While the filling finishes, prepare the crema. Combine the avocado, lime juice, water, cilantro, and salt in a small food processor or blender. Blend until smooth. Add more water if you prefer a thinner consistency.
  8. Once the sweet potatoes are cooked, carefully slice them lengthwise down the center, opening them up without cutting all the way through. Gently fluff the inside flesh with a fork.
  9. Spoon the vegetable and quinoa filling generously into each sweet potato.
  10. Drizzle the avocado-lime crema over the top of the filling. Serve immediately.

Notes

  • For meal prepping, cook the sweet potatoes and the filling separately. Store them in airtight containers and assemble just before reheating.
  • You can substitute the quinoa with brown rice or farro for a different texture.
  • If you prefer a cheesy flavor, add 2 tablespoons of nutritional yeast to the vegetable filling mixture.

Nutrition

Find it online: https://eatableempress.com/loaded-veggie-stuffed-sweet-potatoes/