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Healthy Baked Sweet Potato with Black Beans and Creamy Avocado

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A quick, nutritious, and delicious meal featuring baked sweet potatoes stuffed with spiced black beans and topped with a creamy avocado sauce, perfect for busy weeknights or light weekend lunches.

Ingredients

Scale
  • 2 medium sweet potatoes (about 12 ounces / 340 grams each)
  • 1 can (15 ounces / 425 grams) black beans, drained and rinsed
  • 1 large ripe avocado
  • 1 tablespoon fresh lime juice
  • 1 small clove garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika (optional)
  • 1 tablespoon olive oil
  • Salt to taste
  • Freshly ground black pepper to taste
  • A handful fresh cilantro, chopped (optional)
  • Red chili flakes (optional, a pinch)

Instructions

  1. Preheat your oven to 400°F (200°C). Place the sweet potatoes on a rimmed baking sheet. Pierce each a few times with a fork to let steam escape during baking. Roast for 45-50 minutes, or until tender when pierced with a knife. (Tip: For faster baking, wrap each potato in foil, but you’ll lose some crispness in the skin.)
  2. While the potatoes bake, prepare the black beans. In a mixing bowl, combine the drained black beans, olive oil, ground cumin, smoked paprika, salt, and pepper. Stir gently to coat. Set aside to let flavors meld.
  3. Make the creamy avocado topping. In a small blender or food processor, combine the ripe avocado, fresh lime juice, minced garlic, and a pinch of salt. Blend until smooth and creamy. If it’s too thick, add a teaspoon of water or olive oil to loosen it up. (If you don’t have a blender, mash avocado with a fork and stir in lime juice and garlic.)
  4. Once the sweet potatoes are done, remove them from the oven. Let them cool for a few minutes so they’re easier to handle. Carefully slice each potato lengthwise down the center (don’t cut all the way through) and gently fluff the inside with a fork to create a little pocket.
  5. Fill each sweet potato with the spiced black beans. Spoon generous amounts into the cavity, letting the warm beans soak into the soft flesh.
  6. Top with the creamy avocado sauce. Spoon or drizzle the avocado mixture over the beans. Garnish with chopped fresh cilantro and a sprinkle of red chili flakes if you like a touch of heat.
  7. Serve immediately. This dish is best enjoyed warm, with the contrast of soft sweet potato, tender beans, and cool avocado topping. (If you want to prepare ahead, keep the components separate and assemble just before serving.)

Notes

Flip sweet potatoes halfway through baking for even cooking. Blend avocado topping for a silky texture and add lime juice to prevent browning. Prepare beans and avocado while potatoes bake to save time. Store components separately if making ahead to keep avocado fresh.

Nutrition

Keywords: baked sweet potato, black beans, avocado, healthy meal, vegan, gluten-free, quick lunch, nutritious, plant-based

Find it online: https://jodierecipes.com/healthy-baked-sweet-potato-with-black-beans-and-creamy-avocado-recipe-for-easy-nutritious-meals/