Vegan Black Bean Stuffed Sweet Potatoes

Author: Hannah Sunderani

Serves: 4

Ingredients:

• 4 sweet potatoes

• 1 tbsp olive oil or avocado oil

For the black bean medley:

• 1 can (400 ml) black beans , strained and rinsed (or 1 1/2 cups cooked 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

For the guacamole (topping):

• 1 avocado

• 2 tsp lime juice

• pinch sea salt

For the vegan sour cream (to drizzle)

• 1/3 cup coconut yogurt

• 1/2 tsp lime juice

• pinch sea salt

Instructions:

1. Preheat oven to 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. 

2. In 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.

3. Prepare easy guacamole: Mash avocado in a bowl with lime juice and a pinch of sea salt.

4. Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.

5. Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.