Sweet Potatoes Stuffed with Vegan Black Beans, Coconut Sour Cream, and Guacamole

These loaded boats are an excellent alternative for meal prep or a simple, nutrient-dense weeknight meal.

Servings 4


For the potatoes:

4 sweet potatoes

1 tablespoon plus 2 teaspoons olive oil, divided

1.5 cups dried

1 cup chopped cherry tomatoes

½  cup of corn kernels

½ cup cilantro, chopped

¼  cup chopped red onion

1 clove of minced garlic

½ lime, juiced

¼ teaspoon salt

¼  milligram black pepper

1/8  teaspoon of red pepper flakes

For the guacamole:


2 teaspoons lime juice

¼ teaspoon salt

For the sour cream:

⅓ cup yogurt

½ teaspoon lime juice

¼ teaspoon salt

How to prepare it:

Preheat the oven to 400 degrees Fahrenheit. Using a fork, pierce small holes around the circumference of the sweet potatoes approximately 1 inch apart. Using parchment paper to line a baking sheet, lightly coat sweet potatoes with 1 tablespoon of oil. Place in the oven and bake for 40 to 60 minutes, or until tender with a fork.

Black beans, tomato, corn, cilantro, red onion, and garlic should be combined in a bowl. Drizzle with leftover lime juice and oil. Add salt, pepper, and flakes before serving. Mix to mix.

In a small bowl, thoroughly blend the avocado, lime juice, and salt for the guacamole.

In a second bowl, combine yogurt, lime juice, and salt to make the sour cream.

Halve the sweet potatoes and top with the mixture. Avocado and sour cream drizzle. Serve hot.

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