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Ultimate Vegan Black Bean, Quinoa, and Roasted Vegetable Stuffed Sweet Potatoes with Avocado-Lime Crema

Two Loaded Veggie Stuffed Sweet Potatoes filled with quinoa, black beans, and topped with a bright green sauce and cilantro.
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A recipe for hearty, loaded sweet potatoes filled with black beans, quinoa, and roasted vegetables, topped with a fresh 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 zucchini
  • 1 cup frozen corn kernels
  • 1/2 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste
  • For the Crema: 1 ripe avocado, 2 tablespoons lime juice, 2 tablespoons water, pinch of salt
  • Optional Toppings: Fresh cilantro, chopped

Instructions

  1. Preheat your oven to 400°F (200°C). Pierce the sweet potatoes 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.
  3. While potatoes bake, prepare the filling. Heat olive oil in a large skillet over medium heat.
  4. Add red onion and bell pepper; cook for 5 minutes until softened.
  5. Add zucchini, garlic, cumin, and chili powder. Cook for another 5 minutes.
  6. Stir in the cooked quinoa, black beans, and corn. Cook until heated through, about 3 minutes. Season with salt and pepper.
  7. While the filling heats, make the crema. Combine avocado, lime juice, water, and salt in a small food processor or blender. Blend until smooth. Add more water if needed to reach a drizzling consistency.
  8. Once the sweet potatoes are cooked, carefully slice each one lengthwise down the center, opening them slightly but not cutting all the way through. Fluff the inside flesh gently with a fork.
  9. Spoon the vegetable and bean mixture generously into each sweet potato.
  10. Top each stuffed potato with a drizzle of the avocado-lime crema and fresh cilantro, if using. Serve immediately.

Notes

  • To speed up cooking, you can microwave the sweet potatoes for 6-8 minutes until soft, then finish them in the oven at 400°F for 10 minutes to dry out the skin slightly.
  • You can substitute brown rice for quinoa in the filling.
  • For a different flavor profile, try adding 1/2 teaspoon of smoked paprika to the vegetable mixture.

Nutrition

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