These Black Bean And Quinoa Stuffed Sweet Potatoes are easy to make loaded with smokey chipotle flavour! This recipe is vegan, gluten-free, and filled with whole grains for a healthy and filling meal.

A black bean and quinoa stuffed sweet potato with sour cream and avocado on it

Vegan Stuffed Sweet Potatoes

Alright, guys. Today we’re doing stuffed sweet potatoes. And not just any stuffed sweet potatoes, Black Bean And Quinoa Stuffed Sweet Potatoes. *Applause.*

If you’ve never made stuffed sweet potatoes before, I’m telling you they will change your life.

Seriously, stuffed sweet potatoes have become a staple in my kitchen and I make them weekly for dinners now. They’re super easy to make, great for a cozy fall or winter meal, vegetarian/vegan/gluten-free and are packed with healthy plant-based protein.

I generally like to add beans, chickpeas or lentils to my stuffed sweet potato for some added protein, and then switch up with some grains, (like quinoa or brown rice) and healthy fats for a perfectly balanced plant-based meal. In this recipe, we’re doing a combination of black beans and quinoa.

Why you’ll love this recipe

  • Fully loaded with flavour. If you’re looking for bold vibrant flavours for dinner then these stuffed sweet potatoes are for you! These potatoes are loaded with black beans, quinoa, chipotles and spices for a mind-blowing flavour combo that will have your taste buds dancing.
  • High in protein and fibre. Which means these vegan sweet potatoes will keep you feeling full all day or night long. Each potato is packed with 10 grams of fibre and 12 grams of protein!
  • Make ahead-friendly. Want to meal prep some stuffed sweet potatoes? Go right ahead! You can prepare this recipe days in advance and keep them stored in the fridge. Just pop them into the oven to heat them up when you’re ready to serve.

Ingredients and substitutions

  • Sweet potatoes: the star of the show! You can technically use any type of potato you love, as long as it’s big enough to fill.
  • Onion: regular yellow or white onion to sautee.
  • Garlic: fresh garlic is best.
  • Tomato paste: this will give the filling some richness. You can substitute the tomato paste and vegetable broth with 1/2 cup of crushed or diced tomatoes.
  • Vegetable broth: this will help everything mix together. You can also use water, but the broth will give a little more flavour.
  • Chipotles in adobo: this is the “secret” ingredient in the stuffed sweet potatoes that will give them serious flavour.
  • Spices: chili powder and cumin are the two spices used to season this dish.
  • Black beans: canned or cooked dried black beans both work. You can substitute with any type of bean.
  • Quinoa: you can substitute rice if you prefer.

How to make stuffed sweet potatoes

Step 1

Start by preparing the sweet potatoes. Take a fork and poke holes in the sweet potatoes, then place the potatoes onto a baking sheet lined with parchment paper. Bake the sweet potatoes in the oven at 400 degrees F for 45-60 minutes until tender.

Step 2

Sauté the onion and garlic in a large pan with vegetable oil for 2-3 minutes. Then add the chilli powder, cumin, tomato paste, chipotles and mix. Then mix in the black beans.

Step 3

Add the quinoa and vegetable broth and mix together, letting cook until the broth cooks off. Season with additional salt and pepper.

Step 4

Cut open the sweet potatoes and optionally remove some of the potatoes to make more space for the filling. (This isn’t necessary, but I like having a little more space for the stuffing. The scooped-out sweet potato can be added and mixed into the black bean mixture and added back to the potatoes. Top with sliced avocado, cilantro, lime, sour cream (vegan if needed) or whatever you love!

Topping ideas

There are so many different and fun toppings you can add to these Black Bean And Quinoa Stuffed Sweet Potatoes! The sweet potatoes are delicious just as is, but if also go really well with the following toppings:

  • Sliced avocado
  • Guacamole
  • Cilantro
  • Lime
  • Salsa
  • Sour cream
  • Greek yogurt
  • Shredded cheese (I recommend melting the cheese under a broiler.

How to store and reheat leftovers

Storing: Store any leftover stuffed sweet potatoes in an airtight container in the fridge for up to a week. You can store the potatoes already stuffed, or store the sweet potatoes and filing separately and stuff them when you want to eat.

Reheating: reheat the Black Bean And Quinoa Stuffed Sweet Pototates in the oven at 350 degrees F for 10-15 minutes or in the microwave.

Tips for making these stuffed sweet potatoes perfectly

  • Use big even-sized sweet potatoes. You want to make sure the sweet potatoes have enough room in them to stuff. If you use small or thin sweet potatoes it will make it more difficult to stuff them. Try to get sweet potatoes that are all the same size and shape so they all cook evenly.
  • Scoop out some sweet potato to make room for the filling. You can just cut open the sweet potatoes and add the filling to the middle, but if you want the potatoes to hold more of the filling then scoop out some of the sweet potato flesh and add it to the pan of black beans and quinoa. This way you’ll have more room in the potatoes for the filling.
  • Short on time? Microwave the sweet potatoes for 3-5 minutes and then finish cooking them in the oven at 400 degrees F for 15-20 minutes. This will save you about 20-30 minutes of cooking time.
  • Add some cheese on top. Who doesn’t love melty cheese on potatoes? Whether using regular or vegan cheese, add some shredded cheese on top and place in the oven on broil for 1-2 minutes to melt the cheese.

FAQ

What flavours go well with sweet potatoes?

Sweet potatoes go well with so many different flavours. Some spices that pair well with sweet potatoes are chilli, cilantro, cinnamon, garlic, nutmeg, rosemary, thyme, cinnamon and cumin. There are of course many others too!

What can I put on a sweet potato?

Sweet potatoes pair well with both sweet and savoury toppings. Some savoury toppings you can add to sweet potatoes are guacamole, sour cream, yogurt, chili, and cheese. Some sweet toppings that pair well with sweet potatoes are marshmallows, candied pecan, brown sugar and maple syrup.

Is it better to steam or bake sweet potatoes?

Steamed sweet potatoes tend to keep a higher vitamin content than baking sweet potatoes, but baked sweet potatoes definitely taste better! When it comes to stuffed sweet potatoes, baking them is the way to go for the best taste and texture.

Do I have to pierce sweet potatoes before baking?

It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. This will prevent the chance of your sweet potato exploding in the oven! (it’s rare, but it can happen.)

More Mexican-inspired recipes to try

sweet potatoes stuffed with black beans and quinoa topped with avocado

If you tried these Black Bean And Quinoa Stuffed Sweet Potatoes or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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A black bean and quinoa stuffed sweet potato with sour cream and avocado on it

Black Bean And Quinoa Stuffed Sweet Potatoes

  • Author: Jessica Hoffman
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Cook
  • Cuisine: Mexican
  • Diet: Vegan

Description

These Black Bean And Quinoa Stuffed Sweet Potatoes are easy to make and perfect for a cozy filling meal with Mexican-inspired flavours!


Ingredients

Units Scale
  • 4 sweet potatoes
  • 1 tbsp vegetable oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3 tbsp tomato paste
  • 1/4 cup vegetable broth or water
  • 2 tbsp chipotles in adobo, chopped
  • 1 tsp chilli powder
  • 1/2 tsp cumin powder
  • 14 oz can black beans, drained and rinsed
  • 1 cup cooked quinoa
  • salt & pepper to taste

Topping ideas

  • Sliced avocado
  • Cilantro
  • Guacamole
  • Salsa
  • Shredded cheese (regular or dairy-free)
  • Sour cream
  • Lime

Instructions

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Use a fork to poke some holes in the sweet potatoes then place the potatoes on the baking sheet and bake for 45-50 minutes until tender.
  3. While the sweet potatoes are cooking, prepare the filling.
  4. Heat the vegetable oil in large pan on medium-high heat, then add the onions and garlic and saute for 2-3 minutes.
  5. Lower the heat to medium and add the tomato paste, chipotles, chilli powder, cumin powder, salt and pepper and mix all together for 1 minute.
  6. Add the vegetable broth, black beans and quinoa and mix everything together until combined.
  7. Once the sweet potatoes are cooked, remove them from the oven, cut in half, and scoop out some of the potato to make space for the stuffing. (I scoop out about 1/2 the potato and leave the rest)
  8. Add the scooped out potato to the black bean filling and mix together.
  9. Stuff the potatoes with the black bean filling and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. 

Chipotle peppers in adobo can be a little spicy! If you’re sensitive to spicy food, start with 1 tbsp.

Use big even-sized sweet potatoes. You want to make sure the sweet potatoes have enough room in them to stuff. 

Short on time? Microwave the sweet potatoes for 3-5 minutes and then finish cooking them in the oven at 400 degrees F for 15-20 minutes. This will save you about 20-30 minutes of cooking time.

Add some cheese on top.  Whether using regular or vegan cheese, add some shredded cheese on top and place in the oven on broil for 1-2 minutes to melt the cheese.


Nutrition

  • Serving Size: 1 potato
  • Calories: 350
  • Sugar: 5g
  • Fat: 8g
  • Saturated Fat: 2g
  • Carbohydrates: 44g
  • Fiber: 10g
  • Protein: 12g

Keywords: stuffed sweet potatoes, black bean sweet potatoes, sweet potato stuffed with black beans, quinoa stuffed sweet potatoes, vegan stuffed sweet potatoes