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:


1 tablespoon plus 2 teaspoons , divided

1.5 cups dried

1 cup chopped cherry tomatoes

½  cup of kernels

½ cup cilantro, chopped

¼  cup chopped red onion

1 clove of minced

½ lime, juiced

¼ teaspoon salt

¼  milligram black pepper

1/8  teaspoon of red pepper flakes

For the :


2 teaspoons lime juice

¼ teaspoon salt

For the sour cream:

⅓ cup coconut 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 coconut yogurt, lime juice, and salt to make the sour cream.

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

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