Stuffed Sweet Potato with Black Bean Taco Meat

An overhead shot of roasted sweet potato, stuffed with black bean filling. The potato is topped with guacamole, cashew cream, and finely sliced green onion.

Stuffed Sweet Potato with Black Bean Taco Meat

Looking for a new healthy dinner idea? Look no further than this taco stuffed sweet potato! It's filled up with a smokey black bean "meat" for a delicious plant-based meal.

5 from 1 vote

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Prep Time 10

Cook Time 1

Total Time 1 10

Course Main Course

Cuisine Gluten-free, Grain-Free, Vegan

Servings

Calories 503 kcal

Equipment

Oven
Cast iron skillet or a rimmed frying pan
Blender (optional)

Ingredients

For the sweet potato

3 medium sweet potatoes, washed and scrubbed
1-2 tablespoon olive oil or any oil you like

For the black bean "meat"

⅓ cup walnuts, raw
1-2 tablespoon olive oil or any oil you like
1 small yellow onion
1 medium red bell pepper, chopped
1 Tbsp tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon fennel seeds (optional)
1 tsp onion powder
½ cup canned tomatoes
⅓ cup chopped sun-dried tomatoes
1 tablespoon molasses (or sub maple syrup or brown sugar)
1 teaspoon salt
⅓ cup water or vegetable broth
1 ½ cup cooked black beans, drained and rinsed
⅓ cup corn * (either fresh or frozen)
2 cups spinach (optional)
½ teaspoon red chili flakes (optional, for heat)

Instructions

Pre-heat oven to 350ºF (180ºC). Place potatoes on a baking pan. Use a fork to poke a few holes on them (see photo). Drizzle with olive oil and bake for 1 hour or until soft.
Add walnuts to a blender and blend on low for 30 seconds or until they break down into "flour". If you don't have a blender, you can chop them really small. Heat a skillet over medium heat and add the walnut "flour". Cook for 2-3 minutes or until it has become lightly golden. Remove from the skillet.
Add oil, once hot, add the onion and red bell pepper and saute for 6-7 minutes or until lightly caramelized. Add tomato paste and the spices - cumin, coriander, fennel seeds, onion powder, smoked paprika, and chili flakes (optional). Toss and let them cook for 1-2 minutes, adding a splash of water or a drizzle of oil to prevent sticking to the pan.
Next, add walnut flour, canned tomatoes, water, sun-dried tomatoes, black beans, molasses, salt, and corn. Stir well and let it simmer for 10 minutes. You know the black bean "meat" is ready when there is no liquid left and the mixture seems crumbly.
Add the spinach and let it cook for 3 more minutes or until soft.
Take your potatoes out of the oven and let them cool a little. Using a knife, cut open the potatoes in the middle. Fill with the black bean mixture. Top with guacamole and vegan cream (all optional). Save leftovers in separate containers for up to 5 days.