Vegan Black Bean Stuffed Sweet Potatoes
Sweet Potatoes are so hearty and filling and you can adapt them to suit with other ingredients. These are also gluten-free, egg-free and dairy-free.
Servings 2
Ingredients
- 2 large sweet potatoes
- Olive oil to coat sweet potatoes
- 1 tsp sea salt
- 1 red onion, finely chopped
- 1 garlic clove, minced
- 1 heaped cup mushrooms, finely chopped
- ⅓ cup Quinoa
- ¼ cup Lentils
- 1 cup canned black beans
- ½ cup Tahini
- juice of scant ½ lemon
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F.
- Scrub the sweet potatoes gently clean.
- Place the potatoes on a baking sheet, then rub all over with a drizzle of olive oil and a good pinch of sea salt.
- Bake 50-60 minutes, or until you can pierce them easily with a knife.
- While the sweet potatoes are cooking, take 2 pans and fill with water, cook the Quinoa and Lentils in the separate pans for around 10 minutes until softened.
- Gently sauté the red onion for 2-3 minutes in a frying pan.
- Add the mushrooms and garlic and cook for another 3-4 minutes on a gentle heat.
- Add the Black beans and cook in the residual heat.
- Add ½ cup of the cooked Quinoa and ⅓ cup of the cooked Lentils. (You will have leftovers, see Notes below). Mix all ingredients and combine well.
- Check the sweet potatoes after around 50 minutes Make a slit lengthwise end-to-end across the top and fluff the inside with a fork before stuffing with your filling.
- Mix together the Tahini, lemon juice and sea salt to taste. Drizzle over the sweet potato fillings.
Recipe Notes
The filling mixture makes enough for 4 generous servings but any left over can be used the next day as a topping or filling for bell peppers or tomatoes.
There will also be leftover Quinoa and Lentils which again can be incorporated into other dishes, for example, they make great additions to veggie burgers.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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