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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
Preheat the oven to 400ºF or 200ºC.
Wash the sweet potatoes and prick each one a couple of times with a fork or a knife to allow steam to escape.
Bake them in a lined baking sheet for 50 to 60 minutes or until they’re very tender.
Remove from oven and cut sweet potatoes in half lengthwise.
Top with black beans, corn, tomato, onion, parsley and tahini salad dressing and serve immediately.
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
