Vegan Stuffed Sweet Potatoes
These Vegan Stuffed Sweet Potatoes are filling, flavorful, and fun! Roasted sweet potatoes are loaded with a Southwestern-style filling made from seasoned beans, tomatoes, and corn, then served with delicious toppings for a wholesome plant-based meal everyone will love.
Servings: 4
Ingredients
For the sweet potatoes:
- 4 sweet potatoes
- 1 tbsp olive oil
For the filling:
- 15 oz. pinto beans (1 can) drained and rinsed
- 1 cup cherry tomatoes chopped
- 1/2 cup corn
- 1/4 cup cilantro chopped
- 1/4 cup red onion diced
- 3 garlic cloves diced
- 1/2 lime juiced
- 1 tbsp olive oil
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp salt
- 1/8 tsp black pepper
Serve with:
- guacamole
- vegan sour cream
- cilantro chopped
Instructions
- Preheat the oven to 400° F. Poke holes all over the sweet potatoes using a fork. Brush the sweet potatoes with olive oi, then place on a large baking sheet and bake in the oven for 40-50 minutes or until fork tender. Alternatively, if you’re in a hurry, you can microwave the sweet potatoes instead.
- While the potatoes are cooking, add all filling ingredients to a large bowl and stir together.
- Once the potatoes are done, let them cool for a few minutes and then cut in half. Scoop out a small amount of the sweet potato flesh to make room for the filling. Add the filling on top of each potato half and serve with guacamole, vegan sour cream, and additional cilantro. Enjoy!
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 445kcal | Carbohydrates: 82g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 279mg | Potassium: 1391mg | Fiber: 18g | Sugar: 12g | Vitamin A: 32406IU | Vitamin C: 20mg | Calcium: 133mg | Iron: 4mg
