Meatless Meal

A baked sweet potato is the perfect plant-centric vessel that is ready to be stuffed and served as a meatless main dish. Our Black Bean Stuffed Sweet Potatoes are filled with nutrient-dense ingredients, such as black beans, guacamole, and spinach, and are a healthy, satiating, and hearty meal. These stuffed super spuds are a rich source of fiber, vitamins, minerals, and protein that extends well beyond a side dish; delicious for dinner, lunch, or brunch any day of the week. By adding healthy fats from the avocados, each delicious mouthful helps the body absorb antioxidants found in this tuber. Flavorful, colorful, and easy to prepare, we’ve made this dish vegan, gluten-free and SO tasty! We love how the savory spices from the filling pair with the sweetness of the potatoes for a perfect combination of earthy, nutritious and sweet in every bite. While this may not be your typical sweet potato, our Black Bean Stuffed Sweet Potatoes are a nourishing and simple meal that is literally loaded with health.

Nutrient Booster: Sweet Potatoes

Sweet potatoes are a total nutritional powerhouse, loaded with vitamins, minerals, fiber, and health-promoting phytonutrients. This tuber is rich in the antioxidant beta-carotene, which is responsible for raising blood levels of vitamin A. Vitamin A is also important for supporting a healthy immune system. We love cooking sweet potatoes with the skin on because it helps prevent the loss of important nutrients, including beta-carotene. Sweet potatoes are the true definition of delicious and nutritious and can be used as a healthy addition to both sweet and savory recipes.

Make Once, Serve Twice

This recipe is the perfect example of batch cooking at it’s best! Extra sweet potatoes are begging to be baked and stuffed with protein-rich recipes like our Sorghum and Black Bean Chili or our Sloppy Joe’s mixture. For more sweet potato recipe inspiration, check out our Mini Sweet Potato Latkes, our Sweet Potato and Pinto Bean Burritos or our Mashed Sweet Potatoes. Serve your leftover Hempy Guacamole with a side of Ka-Pop! chips, use it as a dip for veggies, or top it over your favorite salad. Extra black beans taste delicious in our Chicken Enchiladas or tossed in our Freekeh and Black Bean Salad. With a batch of extra ingredients on-hand, you can make so many healthy meals in minutes!

Savory Sweet Potato with Black Beans

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings


  • 4 medium sweet potatoes

Black Beans:

  • 1 tablespoon olive oil
  • 1 cup onion, diced
  • 1-2 cloves garlic
  • 1/4-1/2 teaspoon cumin, optional
  • 1 (29 ounce) can black beans, not drained
  • 1/2 cup water
  • 1 bay leaf
  • 1/4 cup cilantro, chopped
  • 1-3 teaspoons red wine vinegar

Hempy Guacamole

  • 1/4 cup cilantro, chopped
  • 3 tablespoons red onion,
  • 1 clove garlic, minced
  • 1 tablespoon jalapeno, diced
  • sea salt, to taste
  • 1 1/2 cups ripe avocado
  • 1 teaspoon lime juice
  • 3 tablespoons hemp hearts
  • 1/4 cup grape tomatoes, chopped

Sauteed Spinach:

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 6 ounces spinach
  • 1-2 tablespoons water
  • 1/4 teaspoon sea salt


Sweet Potatoes

  1. Preheat oven to 400°F.

  2. With a fork, pierce sweet potato skin 5-6 times. Place on baking sheet lined with foil. Bake 45 minutes to 1 hour, or until tender. Set aside.

Black Beans

  1. Heat olive oil in saucepan over medium heat. Add onion and saute about 3-4 minutes or until tender, occasionally stirring. Add garlic and cumin, and saute about 1 minute while stirring. Add black beans, water and bay leaf, and reduce the heat to low. Partially cover, and simmer for 15 – 20 minutes, stirring occasionally. If beans are too thick, add more water.

  2. When done, remove from heat, and stir in cilantro and red wine vinegar. Set aside.

Hempy Guacamole

  1. Mash together the chopped cilantro, onion, garlic, and jalapeno.

  2. In a small bowl, mash the avocado with the back of a wooden spoon. Add the cilantro mixture and sea salt to the avocado, and add lime juice. Mix together. Add more salt, if desired. Add the hemp hearts and grape tomatoes to the avocado and cilantro mixture, and combine well. Set aside.

Sauteed Spinach

  1. Heat olive oil in saucepan over medium heat. Add garlic and saute about 1-2 minutes until lightly brown. Add spinach, water, and sea salt, and cover. Cook until spinach has wilted, about one minute. Set aside.

Prepare Stuffed Sweet Potatoes

  1. Slice sweet potatoes in half. Place 1/2 cup black beans inside each sweet potato. Top with 3 ounces sauteed spinach and 2 tablespoons hempy guacamole.

Recipe Notes

Nutrient Analysis:
Serving size: 1 sweet potato, Calories: 385 calories, Fat: 16 grams, Saturated fat: 2 grams, Carbohydrates: 50 grams, Sugar: 9 grams, Sodium: 285 milligrams, Fiber: 13 grams, Protein: 13 grams, Cholesterol: 0 milligrams


(1) Comparative Evaluation of the Quality Parameters of Baked Potato Crisps: Yellow-Fleshed and Orange 
Fleshed, EC Nutrition OB Oluwole et al.

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