Vegan Loaded Sweet Potatoes with Black Beans

Vegan Loaded Sweet Potatoes are baked and then loaded with Mexican spiced black beans and topped with fresh scallions and guacamole!

Sweet potatoes are a vegan staple! They are packed with nutrition, and they taste amazing! They are also perfect for meal prepping!

While I have lots of sweet potato recipes on my site, like my ultimate Instant Pot Sweet Potato Chili, crispy roasted sweet potatoes, and my vegan sweet potato casserole, I don’t have a stuffed sweet potato recipe! I thought it was about time I remedied that

This is such a simple meal you can make, with less than 20 minutes of hands-on time! The part that takes the longest is baking the sweet potatoes, but that’s a rather simple process.

These loaded vegan potatoes are packed with black beans, tomatoes, corn, onions, and spices, then topped with creamy avocado, and scallions.

It’s absolutely loaded with plant protein, vitamins, minerals, and nutrients. It’s also a kid-friendly meal! With vibrant colors, mild spices, and a creamy texture, your kids will dig in!

Why you’ll love these Vegan Loaded Sweet Potatoes…

• Simple and easy to make!
• Loaded with plant protein, vitamins and nutrients!
• Super flavorful with Mexican spices!
• Less than 20 minutes of hands on time.
• Makes an easy weeknight meal!
• Super filling and delicious!

Recipe Ingredients and Notes

Sweet Potatoes: This recipe serves 4. You’ll need 4 small sweet potatoes. They come in many different sizes, some are huge! If you use large ones, I suggest cutting them in half and using each half for a serving, rather than one whole.

Black Bean Filling: The black bean filling is made with onions, garlic, diced tomatoes, and sweet corn. There is no added oil when sautéing the vegetables. You only need a bit of water or vegetable stock.

Spices: To amp up the flavor of this filling a combination of chili powder, garlic powder, onion powder, salt and pepper is used. You can add additional spices if you like. I suggest cumin, or coriander for an earthy flavor.

Toppings: These stuffed sweet potatoes are topped with creamy guacamole or sliced avocado, and chopped scallions! Feel free to get creative and use what you have on hand.

Tools and Equipment

• Baking Sheet and Aluminum Foil: Wrap the sweet potatoes in aluminum foil, and pierce with a fork. Bake the potatoes on a baking sheet lined with aluminum foil. While the potatoes bake they will sweat and emit juices that can be quite messy to clean up. Adding foil to the baking sheet makes clean-up a breeze!
• Large Sauté Pan: You need a large pan to sauté all of the filling ingredients.

How to Make Vegan Loaded Sweet Potatoes – Step by Step

Step 1: Preheat oven to 405 F. Wash sweet potatoes. Wrap in aluminum foil. Pierce with a fork. Place on baking sheet and bake for 40-50 minutes of until soft.

Step 2: While potatoes are baking, chop onion, and mince garlic. On medium heat, add vegetable stock to large pan. Sauté onions and garlic for 3-4 minutes or until soft.

Step 3: Add drained and rinsed black beans, diced tomatoes, and spices. Heat for 5-8 minutes uncovered. Add corn, stir, and heat an additional 2 minutes.

Step 4: When sweet potatoes are done, slice in half. Add the black bean filling. Top with guacamole or diced avocado, and fresh diced scallions.

Top Tips for Making Vegan Loaded Sweet Potatoes

• Wrap the potatoes in foil. This allows the potatoes to cook faster. The aluminum foil traps the heat. It will result in a softer skin, so if you like crispy skin, you may not want to use this method. However, you will need to increase your baking time.
• Bake your potatoes on a baking sheet lined with foil. I’ve made the mistake of just placing my potatoes on the oven rack, and the juices from the sweet potatoes leaked from the foil, and dripped in the oven creating a burnt mess! You don’t want to make that mistake!

What makes these stuffed sweet potatoes healthy?

Low in Calories and Fat: One large serving is only 350 calories and 4 grams of fat.

High in Plant Protein: As vegans, we’re always looking to increase our protein intake. This dish has 14 grams of protein!

High in Fiber: One serving has 17 grams of fiber! The recommended amount of fiber is 25-30 grams, so you’ve got more than half your daily amount in this meal!

How to Serve

I prefer to serve these vegan loaded sweet potatoes in large bowls. It holds everything together without the potato falling apart.

This recipe is a one dish meal! It is very filling, so there’s no need to serve it with other side dishes. If you do, however, want to serve it with something else, I suggest a light green salad.

Top the sweet potato with the black bean mixture, then add your favorite toppings!

Topping Ideas:

• Diced avocado
• Guacamole
• Vegan cheese sauce
• Vegan sour cream
• Chopped scallions
• Finely chopped red onion
• Diced peppers
• Salsa
• Jalapeño peppers
• Crushed tortilla chips

How to Store and Keep

If you have leftovers, store the sweet potatoes, and the black bean topping separately. Allow both to cool before transferring to an air tight container. Store in the refrigerator for 3-5 days.

Check out these other vegan sweet potato recipes!

• Sweet Potato Curry
• Vegan Sweet Potatoes with Coconut Topping
• Sweet Potato and Red Pepper Soup
• Sweet Potato Brussel Sprout Hash

If you’ve tried this Vegan Loaded Sweet Potatoes recipe, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more plant-based family recipes your whole family will enjoy!

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