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

Two Loaded Veggie Stuffed Sweet Potatoes topped with quinoa, black beans, corn, spinach, and a bright green sauce.
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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 pepper (any color)
  • 1 cup chopped mushrooms
  • 1 cup fresh spinach, roughly chopped
  • 1/2 cup frozen corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Salt and black pepper to taste
  • For the Crema: 1 ripe avocado
  • 2 tablespoons lime juice
  • 2 tablespoons water (or more for thinning)
  • 1/4 cup chopped cilantro

Instructions

  1. Preheat your oven to 400°F (200°C). 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 6-8 minutes until soft.
  3. While potatoes bake, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the bell pepper and mushrooms and cook until softened, about 5 minutes.
  4. Add the black beans, cooked quinoa, corn, chili powder, and cumin to the skillet. Stir well and cook for 3 minutes until heated through.
  5. Stir in the chopped spinach until it wilts, about 1 minute. Season the mixture with salt and pepper.
  6. Prepare the crema: Combine the avocado, lime juice, water, and cilantro in a small food processor or blender. Blend until smooth, adding more water if needed to reach a drizzling consistency. Season with a pinch of salt.
  7. Once the sweet potatoes are cooked, slice them lengthwise down the center, being careful not to cut all the way through. Gently fluff the inside flesh with a fork.
  8. Spoon the vegetable and quinoa mixture generously into the center of each sweet potato.
  9. Drizzle the avocado-lime crema over the filling before serving.

Notes

  • For meal prep, cook the potatoes and filling ahead of time. Store separately and reheat when ready to eat.
  • You can substitute the quinoa with brown rice or farro for a different texture.
  • If you prefer a richer topping, substitute the water in the crema with plain, unsweetened dairy-free yogurt.

Nutrition

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