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7-ingredient vegan stuffed sweet potatoes with black beans, corn, tomato, onion, parsley and a creamy tahini dressing. A hearty gluten-free dinner recipe.
I haven’t eaten many sweet potatoes growing up, they’re not very popular in Spain, especially in my family, but I’m obsessed with them now. How could I live without them for so many years?
It’s a super healthy and nutritious food and there are so many recipes you can make, but this one is my all-time favorite sweet potato recipe, it’s insanely delicious!
Baked sweet potatoes + beans + veggies + a super creamy and flavorful tahini dressing = EPIC entrée or side recipe!
Feel free to add any legume, cereal, veggie or sauce/dressing you have on hand. They’re also amazing with avocado slices or guacamole dip, although I prefer to have them with our tahini salad dressing, I’m sure you’re going to love it!
If you like our vegan stuffed sweet potatoes, check out my 5-ingredient sweet potato brownies, sweet potato coconut curry soup, sweet potato salad and low fat sweet potato chocolate pudding.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
???? Recipe
Vegan Stuffed Sweet Potatoes
7-ingredient vegan stuffed sweet potatoes with black beans, corn, tomato, onion, parsley and a creamy tahini dressing. A hearty gluten-free dinner recipe.
Course: Main Dish, Side Dish
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 2
Ingredients
- 2 medium sweet potatoes
- ½ cup canned or cooked black beans
- ½ cup canned corn kernels
- 1 tomato, chopped
- ¼ red onion, chopped
- Fresh parsley to taste, chopped
- Tahini salad dressing to taste, optional
Instructions
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Preheat the oven to 400ºF or 200ºC.
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Wash the sweet potatoes and prick each one a couple of times with a fork or a knife to allow steam to escape.
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Bake them in a lined baking sheet for 50 to 60 minutes or until they’re very tender.
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Remove from oven and cut sweet potatoes in half lengthwise.
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Top with black beans, corn, tomato, onion, parsley and tahini salad dressing and serve immediately.
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These stuffed sweet potatoes are best when fresh, although you can keep leftovers separately in the fridge for up to 5 days.
Notes
- Any type of potatoes will do, although baking time may vary.
- Use any legume, cereal, veggie or dressing you like.
- Feel free to add some salt and ground black pepper as well.
Nutrition
Serving: 1serving | Calories: 185kcal | Carbohydrates: 41.9g | Protein: 4.8g | Fat: 0.8g | Saturated Fat: 0.1g | Sodium: 11mg | Fiber: 6.1g | Sugar: 2.9g
