Guacamole and Black Bean Loaded Sweet Potatoes

Loaded sweet potatoes with black beans and guacamole make for a super simple side dish, or even dinner! A simple, colorful nutritious vegan recipe that’ll make you swoon!

Guacamole and Black Bean Loaded Sweet Potatoes | TheRoastedRoot.net #healthy #glutenfree #recipe #vegan #vegetarian

Well hello, healthy loaded sweet potatoes of my dreams!

This super simple recipe couldn’t be any easier AND delicious. It is an amalgamation of three basic foods:

  • Roasted sweet potatoes
  • Quick and easy homemade guacamole
  • Black beans

And bonus: pistachio Dukkah. If you aren’t familiar with dukkah, it is a spice condiment consisting of dried spices, herbs, and/or nuts. It is often used in Egyptian cuisine for sprinkling over food.

The Dukkah is not mandatory, but it adds lovely flavor and texture to the dish! Don’t skip it unless you’re in a hurry!

You can serve these loaded sweet potatoes with any additional toppings, such as green or red onion and/or cilantro. If you aren’t vegan, just add cheese!

While my intention for sharing this recipe was to provide a healthy appetizer for you to share with your people, one of these potatoes is practically a meal in and of itself.

That’s one of the beauties of this recipe: You can serve these loaded sweet potatoes as a side dish or use them as a main entree. Just add a side salad! Cut them in half, thirds, or quarters to turn the experience into an appetizer situation.

Guacamole and Black Bean Loaded Sweet Potatoes | TheRoastedRoot.net #healthy #glutenfree #recipe #vegan #vegetarian

How to Make Black Bean Loaded Sweet Potatoes:

To prepare this recipe, simply roast a few sweet potatoes to desired squishiness (I like mine real squishy). Poke the sweet potatoes several times with a fork, wrap them in foil, and roast for 60 to 90 minutes (depending on the size of the sweet potato).

While the sweet potatoes are roasting, prepare the guacamole, pistachio Dukka, and heat up the black beans.

Once the sweet potatoes have finished roasting, un-wrap them from the foil and create a large slit lengthwise. I like to fluff the flesh with a fork and sprinkle it with salt. You can also add butter here if you’d like!

Stuff the sweet potatoes with the guacamole and black beans, and a sprinkle of pistachio Dukkha. Serve with chopped green or red onion on top and fresh cilantro if desired.

Additional serving options? Add a dollop of sour cream, some cooked thick-cut bacon, red onion, even some fully loaded turkey chili.

Stuff thy potatoes!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!

Guacamole and Black Bean Loaded Sweet Potatoes | TheRoastedRoot.net #healthy #glutenfree #recipe #vegan #vegetarian

Guacamole and Black Bean Loaded Sweet Potatoes

Course: Appetizer, Main Course, Side Dish
Cuisine: American
Keyword: guacamole, sweet potatoes, vegan, vegetarian
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings

Loaded sweet potatoes with black beans and guacamole is a healthy vegan dish

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Ingredients

  • 4 medium sweet potatoes
  • 2 (14-ounce) cans black beans, drained

Easy Guacamole

  • 3 large ripe avocadoes
  • 3 large cloves garlic, minced
  • 1/4 cup fresh lime juice, to taste
  • 1 small jalapeno, seeded and chopped
  • 1/4 teaspoon sea salt

Pistachio Dukkah

For Serving

  • 1 bunch green onion, chopped
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Preheat the oven to 400 degrees F. Poke several holes in each sweet potato using a fork and wrap with foil. Place foil-wrapped sweet potatoes on a baking sheet and roast until very soft, about 60 to 80 minutes (depending on the size of the sweet potatoes).

  2. While the sweet potatoes are roasting, prepare the guacamole by mashing all of the ingredients in a bowl to desired consistency (I like leaving mine slightly chunky). Refrigerate until ready to use.

  3. Stir together all of the ingredients for the Dukkah in a small bowl. Set aside until ready to use.

  4. When sweet potatoes have finished baking, allow them to cool enough to handle, then unwrap them and cut a long slit down the center. Use a fork to dig a well in each potato and sprinkle the flesh with sea salt.

  5. Stuff each sweet potato with desired amount of black beans (I heat mine up on the stove top first) and guacamole. Sprinkle with pistachio Dukkah spice blend and serve with chopped green onion and fresh cilantro.

Recipe Notes

Recipe inspired by Loaded Sweet Potatoes from the Oh She Glows Everyday cookbook by Angela Liddon

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Comments

    1. Julia Post author

      Ha! Beer has been the cause and effect of so many things in life these days. So happy you like the loaded taters – the epic mound of guacamole definitely makes them a mega win ;D

      Reply
  1. Joanne Bruno

    Grrrrlllll you know how to speak to my heart (with sweet potatoes. Obvi). And these photos are ON FLEEK. (I don’t really know what that means, but it seems appropriate.)

    Reply

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