Beth Warren Nutrition Blog

Black Bean Stuffed Sweet Potato

by Beth Warren May 7, 2021

Felt festive on Cinco De Mayo with this newbie for dinner.

I was so grateful I popped the sweet potatoes in the oven to roast in the am while I got ready for a BWN Jersey day,
that way, after a full day of clients, a master 8 min @traderjoes run thanks to Jersey living, a well check for smush and an allergist follow up for mommy, I whipped the dish up in 5 minutes borderline hangry while being pulled into my “second job” of homework, bath time, and other #momlife duties...

It was also the perfectly planned prep for sparring night ­čąŐ which admittedly I did NOT go too bc I’m not superhuman was felt crazy wiped today, plus smush is in tears from her vaccinations­čśó so as always my first choice is always cuddles
Get it mommas, I feel it too ­čśś

Black Bean Stuffed Sweet Potato

An all-in-one balanced vegan dish that's quick to prep too!


  • 4 medium sweet potatoes (shorter and wider, if option)

  • 1 teaspoon of fresh lime juice

  • 1/2 teaspoon of ground black pepper

  • 1 small red onion, finely diced 

  • 1 tablespoon of extra virgin olive oil

  • 1/2 teaspoon of garlic powder

  • 1/2 teaspoon of onion powder

  • 1/2 teaspoon of cumin

  • 1/2 teaspoon of chili powder

  • 1/2 teaspoon of sea salt

  • 1 15 oz can of black beans, drained and rinsed


  • 1 avocado, chopped or sliced

  • handful of cilantro


  • Pre-heat oven to 350 degrees F.

  • Place the sweet potatoes on a  baking tray and bake for about 1 hour or until a fork can easily be inserted into the flesh of the potatoes.

  • Heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begin to become translucent. Add in the spices. Stir and cook for an additional 3 minutes.

  • Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside. Mix in the lime juice.

  • Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.

  • Evenly spread the black bean mixture, avocado, cilantro, on top of the 4 sweet potatoes (you can "stuff" the black bean mixture inside with the flesh of the sweet potato for an even consistency).

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