Black Bean Stuffed Sweet Potato
Regardless of trends, the idea of a baked potato stuffed with tasty ingredients is brilliant: filling, cheap, tasty, and relatively healthy (or at least it had the potential to be). Unlike the baked potato sold at the fast food restaurants, this potato is healthier, more satisfying, and equally addictive. Sweet potatoes’ orange hue its indicative of a higher vitamin content, beta-carotene to be specific. When it comes to the toppings, you are free to choose your poison, and the possibilities are endless: spicy pan roasted corn, hashed brussels sprouts, a kale salad, chickpeas, roasted cauliflower, or even broccoli with a bit of parmesan cheese. Just make sure to have a delicious combination of flavors and something creamy to fuse everything together.
Black Bean Stuffed Sweet Potato
- Total Time: 55 minutes
- Yield: Serves 1
- Diet: Vegetarian, Gluten-Free
Description
Sweet potatoes get a savory makeover with hearty black beans, cumin, and a touch of tahini. A simple, satisfying vegetarian meal.
Ingredients
- 1 whole sweet potato
- 1/2 cup cooked black beans
- 1 clove garlic
- 2 tbsp olive oil
- 1 dash cumin powder
- Salt
- Several cilantro leaves
- Tahini
Instructions
- Preheat oven to 350°F (177°C).
- Wash potato under running water, pat dry, and set aside.
- Place potato on a square piece of aluminum foil. Poke the potato several times with a fork, drizzle with 1 tablespoon of olive oil, wrap in foil, and bake in the preheated oven for 45 minutes.
- While potato bakes, prepare the black beans: In a medium saucepan, heat olive oil over medium heat. Add garlic and cook until fragrant. Add cumin powder, black beans, and salt.
- Toss beans in oil until warmed through. Taste and adjust seasoning as needed.
- Add cilantro leaves and set aside.
- After 45 minutes, remove potato from oven, unwrap from aluminum foil, and let cool slightly.
- To serve, cut potato halfway through down the middle. Spoon beans onto the potato and drizzle with a teaspoon of tahini. Eat immediately.
Notes
- For optimal sweetness, choose sweet potatoes that are firm and heavy for their size.
- Leftover stuffed sweet potatoes can be stored in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
- If you don’t have tahini, a dollop of plain yogurt or a squeeze of lime juice makes a delicious alternative.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Latin
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 70
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Should I microwave or oven-bake the sweet potato for this recipe?
Oven-baking at around 400 F for 45 to 60 minutes gives the skin a slightly crisp exterior and concentrates the natural sweetness. Microwaving is faster but the texture is softer and the skin stays soft throughout. 
Do the black beans need to be cooked before adding them as a topping?
If you’re using canned black beans, rinse and drain them, then warm them in a small pan with any spices before loading them onto the potato. They’re already cooked and just need to be heated through.
What toppings work well with the black beans on the sweet potato?
Sour cream or Greek yogurt, a squeeze of lime, sliced green onions, and a pinch of cumin all pair well with the earthy sweetness of the potato and the beans.
