Up Beet Kitchen

  • Recipe Index
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » All Recipes » Supper Recipes

    Black Bean and Quinoa Stuffed Sweet Potatoes

    Updated: Apr 16, 2020 · Published: Mar 30, 2020 by Allison · This post may contain affiliate links · 3 Comments

    • Share
    • Tweet
    ↓ Jump to Recipe

    These vegan black bean and quinoa stuffed sweet potatoes include a flavourful Tex-Mex spice blend, and are topped with guacamole and cashew sour cream.

    a fully loaded stuffed sweet potato on a blue plate on a wooden backdrop
    an overhead shot of a black bean quinoa stuffed sweet potato on a blue plate

    Since we are all relying a little more heavily on pantry goods and vegetables that have long shelf lives, these stuffed sweet potatoes fit the bill pretty nicely!

    Is there anything more satisfying than fully loaded baked sweet potatoes? While my family and I have been enjoying them will all sorts of fillings for years now, I think that this version, filled with Tex Mex-spiced black beans and quinoa and topped with guacamole and cashew sour cream, is one of our new favourites. These stuffed sweet potatoes are satisfying, nourishing, packed with protein (from the black beans and quinoa), and oh so flavourful. While this recipe has several components, they can all be prepared while the sweet potatoes are in the oven.

    to make these black bean and quinoa stuffed sweet potatoes, you’ll:

    1. Line a large baking sheet with parchment paper. Place 4 large sweet potatoes on the baking sheet and pierce them several times with a fork. Bake at 400 degrees F for 45-60 minutes, until tender. (Baking time will vary depending on the size of your sweet potatoes.)
    2. While the sweet potatoes are baking, cook the quinoa.
    3. Warm the oil in a skillet and cook the onion, garlic, red pepper, and seasonings. Then add the tomato, black beans, and cooked quinoa.
    4. Prepare the toppings: guacamole, cashew sour cream, and and cilantro.
    5. Assemble a stuffed sweet potato by slicing a baked sweet potato in half and adding a few spoonfuls of the black beans and quinoa, followed by the guacamole and cashew sour cream.

    Want to save this post?

    Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!

    a shot of the black bean and quinoa mixture in a cast iron skillet
    a baked sweet potato sliced in half on a blue plate
    one of the stuffed sweet potatoes on a blue plate
    a close up overhead shot of a baked sweet potato fully loaded with the black beans and quinoa, guac, and cashew sour cream, on a blue plate
    close up of a bite of the stuffed sweet potato on a fork

    I hope you have all had a nice relaxing weekend, and that you are keeping healthy! If you make these black bean and quinoa stuffed sweet potatoes, leave a comment and rating below the post to let me know how you enjoyed them. And if you use Instagram, take a photo of them and tag me @upbeet.kitchen and #upbeetkitchen.

    Enjoy! 🙂

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    a straight on shot of a fully loaded stuffed sweet potato on a wooden backdrop

    Black Bean and Quinoa Stuffed Sweet Potatoes


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Allison
    • Total Time: 1 hour
    • Yield: 4 servings 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    Description

    Fully loaded baked sweet potatoes with Tex Mex black beans and quinoa, topped with guacamole and cashew sour cream. The perfect balanced vegan meal!


    Ingredients

    Scale
    • 4 large organic sweet potatoes

    Tex Mex Black Beans and Quinoa

    • 1 cup quinoa, rinsed, if desired
    • 1 ¾ cups water
    • Pinch of fine sea salt
    • 1 tbsp extra virgin olive oil
    • 1 medium yellow or red onion, diced
    • 3 medium garlic cloves, minced
    • 1 tbsp chili powder
    • 1 tsp cumin
    • 1 tsp smoked paprika
    • ½ tsp coriander
    • ½ tsp chili flakes
    • 1 tsp fine sea salt
    • Freshly ground black pepper to taste
    • ½ cup diced red bell pepper
    • 1 medium tomato, diced
    • ⅓ cup fresh cilantro, finely chopped, plus more for garnish
    • 3 cups cooked black beans (or 2 14-oz cans, drained and rinsed)
    • 2 tbsp freshly squeezed lime juice

    Guacamole

    • 2 medium ripe avocados, pitted
    • Juice of 1 lime (about 3 tbsp)
    • 1 medium garlic clove, minced
    • ½ tsp fine sea salt
    • 1 tsp hot sauce or a pinch of cayenne
    • ¼ cup finely chopped cilantro

    Cashew Sour Cream

    • 1 cup raw cashews, soaked in boiling water for 45 minutes beforehand and drained
    • 1 tbsp apple cider vinegar
    • 3 tbsp freshly squeezed lemon juice
    • ¼ tsp plus ⅛ teaspoon fine sea salt
    • ⅓ cup water, plus more as needed

     

    • Sliced green onions, for garnish

    Instructions

    1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
    2. Wash and dry the sweet potatoes. Place them on the baking sheet and pierce them a few times with a fork. Bake for 45-60 minutes, until tender all the way through. (Nothing is worse than an under-baked sweet potato!)
    3. While the sweet potatoes are baking, prepare the Tex Mex Black Beans and Quinoa. In a medium saucepan, bring the water to a boil. Add the quinoa and a pinch of salt, turn down heat to low, and cover. Cook for 15 minutes, or until all of the water has been absorbed. Remove from heat and fluff with a fork.
    4. In a large skillet, warm the oil over medium heat. Add the onion and garlic. Cook, stirring often, for 5 minutes. Add all of the spices, salt, pepper, and the diced red pepper. Cook for a couple more minutes before adding the diced tomato, cilantro, black beans, and lime juice. Finally, add the cooked quinoa and stir to combine. Remove the skillet from the heat.
    5. Prepare the guacamole: mash the avocado in a medium bowl, then stir in the lime juice, garlic, salt, hot sauce, and cilantro.
    6. Prepare the cashew sour cream: Place the soaked cashews, apple cider vinegar, lemon juice, salt, and water in an upright blender. (A high speed blender like a Vitamix works best here, but if you have a regular blender, it will still work- it just won’t get as smooth.) Blend until smooth, adding a few more tablespoons of water to help it along if necessary. Transfer to an airtight jar or container until ready to eat.
    7. To assemble, slice the sweet potatoes in half, without quite slicing all the way through. Add a few scoops of the filling to each potato, and top with some guacamole and cashew sour cream. Garnish with additional cilantro and sliced green onion, if desired. 

    Notes

    You will need to soak your cashews in boiling water for 45 minutes before making the cashew sour cream. Drain them through a fine sieve after soaking, and they’re good to go.

    Leftover cashew sour cream can be stored in an airtight jar in the refrigerator for one week.

    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Cuisine: Mexican

    Did you make this recipe?

    Tag @upbeet.kitchen on Instagram and hashtag it #upbeetkitchen

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    1. Katerina says

      April 12, 2020 at 10:37 am

      Gosh this looks amazing, Allison! I am loving all the different flavours, colours and textures in here. What a stunning meal!

      Reply
      • Allison says

        April 12, 2020 at 1:41 pm

        Thank you so much,
        Katerina! 🙂 I’m thinking I’ll have to make them again soon!

        Reply
    2. Rajeev says

      September 18, 2022 at 1:29 pm

      Fabulous dinner!

      Reply
    About image for Up Beet Kitchen

    Hi, I'm Allison! Welcome to Up Beet Kitchen, a food blog with wholesome, nutrient-dense recipes designed to unearth vibrant health and wellness.

    More about me

    Trending Recipes

    • Chickpea Brown Rice Spinach Artichoke Casserole (Vegan)
    • straight on shot of a carrot cake breakfast bar piece on a fork on a white marble board
      Carrot Cake Oatmeal Breakfast Bars (V + GF)
    • straight on shot of slice of raw vegan banana cream pie on blue plate with coconut whipped cream and caramel sauce on top
      Raw Vegan Banana Cream Pie
    • a far out overhead shot of a serving of Moroccan carrot lentil salad in a pink bowl with some pita, hummus, and crackers on a plate beside it
      Moroccan Lentil Carrot Salad (Vegan)

    Follow Along on Social Media

    • Instagram
    • Facebook
    • Pinterest

    Latest Posts

    • featured image for the post, overhead photo of the salad in a large wooden bowl
      Bacon and Green Pea Tortellini Pasta Salad
    • featured image for the post, a row of protein bars on a sheet of parchment
      Brownie Protein Bars
    • featured image for post, a photo of the tofu in a bowl with sweet potato, avocado, and quinoa
      Chili Lime Tofu
    • featured image for the post, an overhead photo of the sauce in a ramekin
      Greek Yogurt Chipotle Sauce

    Footer

    back to top

    About

    • Privacy Policy
    • About Up Beet Kitchen

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact