Guacamole and Black Bean Loaded Sweet Potatoes Recipe

A vegan dinner that is both nutritious and delicious is loaded sweet potatoes with black beans and guacamole.

– 4 medium sweet potatoe – 2 14-ounce cans black beans, drained Easy Guacamole – 3 large ripe avocadoe – 3 large cloves garlic minced – 1/4 cup fresh lime juice to taste – 1 small jalapeno seeded and chopped – 1/4 teaspoon sea salt Pistachio Dukkah – 1/2 cup shelled pistachios chopped – 1 teaspoon ground cumin – 1 teaspoon ground coriander – 1 teaspoon sesame seed – Pinch sea salt For Serving – 1 bunch green onion chopped – 1/2 cup fresh cilantro chopped



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Preheat the oven to 400°F. Make several holes in sweet potatoes then foil them. Wrap sweet potatoes in foil and bake for 60–80 minutes, depending on size.

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While the sweet potatoes cook, mash the guacamole in a bowl to your liking (I like chunky). Refrigerate until needed.

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Mix all Dukkah ingredients in a small bowl. Reserve until usage.

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Wait until sweet potatoes cool before unwrapping and cutting a long incision down the centre. Each potato needs forking and sea salt.

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Load sweet potatoes with guacamole and stovetop black beans. Serve with chopped green onion, cilantro, and pistachio Dukkah.

Also See

Caramelized Onion and Cream Cheese Stuffed Peppers Recipe