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.
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:
- 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.)
- While the sweet potatoes are baking, cook the quinoa.
- Warm the oil in a skillet and cook the onion, garlic, red pepper, and seasonings. Then add the tomato, black beans, and cooked quinoa.
- Prepare the toppings: guacamole, cashew sour cream, and and cilantro.
- 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.
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.
Fully loaded baked sweet potatoes with Tex Mex black beans and quinoa, topped with guacamole and cashew sour cream. The perfect balanced vegan meal!
- 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
- 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
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- 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!)
- 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.
- 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.
- Prepare the guacamole: mash the avocado in a medium bowl, then stir in the lime juice, garlic, salt, hot sauce, and cilantro.
- 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.
- 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.
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
Keywords: black bean quinoa stuffed sweet potatoes