• Jessica

Black Bean Stuffed Sweet Potato

The vegetarian recipe adventure continues with this Mexi inspired Black Bean Stuffed Sweet Potato. Maybe going vegetarian wasn't a big missed steak after all? Canned black beans are my go-to plant based protein, mostly because of their versatility and texture.

Perfectly roasted sweet potato stuffed with protein rich black beans, topped with tangy white cheddar cheese on a bed of arugula. Oh and greek yogurt dallop, with a shake of hot sauce.

This recipe will serve 4 people, each serving will have 1/2 of a sweet potato, 1/2 cup black beans plus the toppings. When making vegetarian choices, it is important to ensure your meals have adequate protein, meaning your portions of beans should be 1/2 -3/4 of a cup, or supplemented with another protein source like cheese, greek yogurt or eggs, if you choose to eat those foods, lacto-ovo vegetarians for instance, choose to consume both eggs and dairy.


  • 2 medium sized sweet potatoes (orange flesh)

  • 1 can of NSA black beans (rinsed and drained)

  • 2 tbsps olive oil

  • 4 tbsps salsa

  • 1/4 cup greek yogurt

  • 2 tbsp shredded cheese of choice

  • handful of arugula or other mixed greens (per serving)


  1. Roast your sweet potatoes, this can be a challenge, but here is a QUICK WAY

- Pre-heat your oven to 425 degrees

- Wash the sweet potato with a rough cloth or kitchen srubber, cleaning the outside flesh well, pat dry

- Cut them in half, length wise, be careful, they are hard!

- Use 1 tbsp of olive oil per potato and rub each half entirely

- Place face down on a parchment lined baking sheet or tray (orange flesh down)

- bake for 30-35 minutes uncovered

- check if they are done by piercing the outside flesh with a fork

2. Once your sweet potatoes are cooked, let them cool at least partially before handling them

3. Take each half, and scoop it into a bowl, leaving the flesh in tact (like you are making potato skins) 4. Add 1/2 cup black beans to the sweet potato flesh and mash it together, stir in 1 tbsp of salsa

5. Take the mixture and add it back into the sweet potato skin, it will be extremely full, that's why it is called a stuffed sweet potato!

6. Sprinkle the top with cheese, and put it back into the oven for 5 minutes to melt. Add 1 tbsp of greek yogurt and a few shakes of your favorite hot sauce on top

7. Serve it up on a bed of greens or arugula, which has a nice peppery flavor. Optional: add a boiled egg on-top that has a perfectly runny yolk, this will boost the protein and add a rich creaminess to the dish.

If you are an Ovo-Vegetarian, that means you choose to eat eggs, and adding an egg will boost protein by 7 grams!

Be sure to check out the Weekly Instagram Features on Monday's when I celebrate #meatlessmonday with the instagram feature: Going Vegetarian was a Big Missed Steak.

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