Baked Stuffed Sweet Potatoes with Black Beans
Perfectly baked sweet potatoes stuffed with seasoned black beans, corn, and topped with avocado crema. A satisfying vegetarian dinner packed with fiber and flavor.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Refrigerate stuffed potatoes for up to 4 days. Store crema and cheese separately. Baked sweet potatoes (unstuffed) freeze well for up to 3 months.
- Batching: Choose sweet potatoes that are similar in size so they bake evenly.
- Reheat: Microwave for 2–3 minutes until heated through. Add cold toppings (crema, cheese, cilantro) after reheating.
EXECUTION STEPS
THE MACRO PREP
Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork. Place on a foil-lined baking sheet.
HIGH HEAT SEAR
Bake sweet potatoes for 45–50 minutes until fork-tender.
HIGH HEAT SEAR
While potatoes bake, warm black beans and corn in a small saucepan with cumin, chili powder, garlic powder, salt, and pepper.
THE ASSEMBLY
Make avocado crema: mash avocado with Greek yogurt, lime juice, and a pinch of salt until smooth.
STEP 5
Slice baked sweet potatoes lengthwise and gently push ends to open them up.
STEP 6
Stuff each potato with the black bean and corn mixture.
STEP 7
Divide among 4 containers. Pack avocado crema and cheese separately.
PRIMARY CATEGORY
EXPLORE MORE Oven ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 4 large sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija or feta cheese
- 2 tablespoons chopped cilantro
- Salt and pepper to taste