Description
Baked sweet potatoes filled with a vibrant mix of spiced kidney beans, sweet corn, and sautéed onions, finished with a dollop of plant-based yogurt and fresh herbs. A hearty and wholesome vegan dish packed with flavor and color.
Ingredients
Units
Scale
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 1 garlic clove, minced
- 1/2 cup canned kidney beans, rinsed and drained
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt and pepper to taste
- 1/3 cup unsweetened vegan yogurt (or Greek yogurt)
- 2 tablespoons fresh parsley or cilantro, chopped
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes and prick with a fork. Bake for 45–50 minutes or until fork-tender.
- While the sweet potatoes bake, heat olive oil in a skillet. Add red onion and sauté for 5 minutes.
- Add garlic, kidney beans, corn, cumin, chili powder, salt, and pepper. Cook for another 5–7 minutes until everything is heated through and well combined.
- Once sweet potatoes are cool enough to handle, slice open and fluff the flesh slightly with a fork.
- Spoon the warm bean and corn mixture into each sweet potato.
- Top with a dollop of yogurt and sprinkle with fresh parsley or cilantro.
- Serve warm as a light lunch or hearty side.
Notes
- Use smoked paprika instead of chili powder for a different flavor profile.
- Substitute black beans or pinto beans if desired.
- For extra zest, add a squeeze of lime juice before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 310
- Sugar: 9g
- Sodium: 270mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg
