Baked Sweet Potato with Black Beans – Vegan Power Bowl

Ingredients:

• 4 medium sweet potatoes, scrubbed clean
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• 1/2 red onion, finely diced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 avocado, sliced
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. Pierce each sweet potato several times with a fork. This allows steam to escape during baking.
3. Place sweet potatoes on the prepared baking sheet and bake for 40-45 minutes until tender when pierced with a fork.
4. While potatoes bake, heat olive oil in a large skillet over medium heat.
5. Add diced onion and bell pepper. Saute for 5 minutes until softened.
6. Add black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper to the skillet.
7. Cook for 5-7 minutes, stirring occasionally, until everything is heated through and flavors meld.
8. When sweet potatoes are done, remove from oven and let cool for 2-3 minutes.
9. Cut each potato lengthwise down the center and gently push the ends together to open it up.
10. Fill each potato with the black bean and corn mixture. Top with sliced avocado and fresh cilantro. Serve with lime wedges.

Nutrition (per serving):

Calories: 385 | Protein: 12g | Carbs: 68g | Fiber: 16g | Fat: 10g

Why This Recipe Works

This vegan power bowl combines complex carbohydrates from sweet potatoes with plant-based protein from black beans, creating a complete and satisfying meal. Sweet potatoes have a natural sweetness that pairs beautifully with the savory, slightly spicy bean mixture. The creamy avocado adds healthy fats and richness. This meal is incredibly filling despite being completely plant-based, proving that vegan meals can be hearty and satisfying.

Health Benefits

• Exceptional Fiber Content: With 16 grams of fiber per serving, this meal supports digestive health and helps maintain stable blood sugar levels.
• Plant-Based Complete Protein: The combination of beans and sweet potato provides all essential amino acids needed for optimal health.
• Antioxidant Powerhouse: Sweet potatoes are loaded with beta-carotene, which your body converts to vitamin A for healthy skin and eyes.
• Heart-Healthy Nutrients: Black beans provide folate, magnesium, and potassium – all essential for cardiovascular health.

Chef’s Tips for Perfect Results

• Faster Cooking Method: Short on time? Microwave sweet potatoes for 8-10 minutes, then finish under the broiler for 2 minutes to crisp the skin.
• Perfect Potato Selection: Choose sweet potatoes that are firm with smooth skin. Avoid any with soft spots or sprouting eyes.
• Crispy Skin Option: For crispy skin, rub potatoes with olive oil and sprinkle with salt before baking. The skin is nutritious and delicious!
• Batch Cooking: Bake 8-10 sweet potatoes at once and store in the fridge. They reheat perfectly for quick weeknight meals.

Frequently Asked Questions

Can I prepare this ahead of time?

Absolutely! Bake sweet potatoes and prepare the bean mixture separately. Store in the fridge for up to 4 days and reheat when ready to eat.

What if I can’t eat beans?

Try lentils, chickpeas, or seasoned tofu crumbles. Each offers protein and creates a different but delicious flavor profile.

Is this freezer-friendly?

The bean mixture freezes well for up to 3 months. Sweet potatoes are best freshly baked, but can be frozen if needed.

Final Thoughts

This baked sweet potato with black beans proves that plant-based meals can be colorful, satisfying, and incredibly nourishing. It’s a versatile recipe that works for meal prep, family dinners, or even entertaining. The combination of flavors and textures makes it a favorite among vegans and meat-eaters alike.