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Servings:

Avocado Black Bean Stuffed Sweet Potato

These sweet potatoes are stuffed with avocado and black beans. Topped with a tahini dressing, it's the perfect creamy, dairy-free, and flavorful dressing for a memorable, delicious, and plant-based meal!

Total Time

1hr 15min

0.0

0 Ratings

Author: Joyous Health

Servings:

Ingredients

•

Sweet Potatoes

•

Avocado , cubed

•

3 Tbsp

Frozen Green Peas , thawed

•

3 Tbsp

Frozen Corn Kernels , thawed

•

4 Tbsp

Cooked Black Beans

•

Lemon , juiced

•

to taste

Chopped Fresh Cilantro

or Fresh Parsley

Dressing

•

3 Tbsp

Tahini

•

2 Tbsp

Extra-Virgin Olive Oil

•

4 Tbsp

Water

•

1 pinch

Sea Salt

•

Lemon , juiced

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with parchment paper.

Using a fork, poke multiple holes into each Sweet Potatoes (2) .

Place sweet potatoes onto a sheet pan. Bake for approximately 1 hour or until sweet potatoes are soft.

Meanwhile, in a small bowl, add Avocado (1) , Frozen Green Peas (3 Tbsp) , Frozen Corn Kernels (3 Tbsp) , Black Beans (4 Tbsp) . Squirt some Lemon (1) and mix together. Set aside until the potatoes are ready to be stuffed.

To make the dressing, combine Tahini (3 Tbsp) , Extra-Virgin Olive Oil (2 Tbsp) , Sea Salt (1 pinch) , and Lemon (1) to a bowl and whisk. Add desired Water (4 Tbsp) as needed.

Remove sweet potatoes from the oven and carefully cut a slice in the top of each potato lengthwise. Using your hands, (you might need to let it cool slightly) squeeze the outside of the potato and create a little pocket for the mixture.

Spoon avocado black bean mixture into pocket of sweet potato, evenly divided. Top with Fresh Cilantro (to taste) and tahini dressing. Enjoy right away!

Nutrition Per Serving

CALORIES

566

FAT

41.2 g

PROTEIN

7.1 g

CARBS

49.3 g