Forget pizza and take-out, baked stuffed sweet potatoes are now the ultimate feel-good dish! Top it up with some hearty black beans, some deliciously charred corn, and the perfect garlic-y tahini and you’ve got yourself a meal to cure any heartache! The beans give it a certain rich and earthy meatiness which pairs perfectly with the sweetness of the potato and the corn. Together with the velvety tahini sauce, you’ve got something that is completely addictive and absolutely good for you!
Charred Corn and Black Bean Stuffed Sweet Potatoes [Vegan]
Ingredients You Need for Charred Corn and Black Bean Stuffed Sweet Potatoes [Vegan]
- 4 medium sweet potatoes
- 1 cup cooked corn, fresh or frozen and thawed
- 1/2 teaspoon cumin seeds
- 1 can black beans, drained and rinsed
- 1 teaspoon each sweet and smoked paprika
- 4 tablespoons tahini
- 3 cloves roasted garlic
- Salt and pepper, to taste
- 1-2 tablespoons water, to thin
- Smashed avocado
- Chopped tomatoes
- Pumpkin seeds
- Chili flakes
How to Prepare Charred Corn and Black Bean Stuffed Sweet Potatoes [Vegan]
- Preheat your oven to 355ºF.
- Wash and scrub your sweet potatoes, then pat them dry and pierce in a few places with a fork.
- Place in the oven and bake for 45 minutes to one hour. They’ll be done when soft inside but the skin still holds its place. At the same time the sweet potatoes are baking, roast a head of garlic by chopping the top off, drizzling on some oil, wrapping in tin foil, and placing it on the oven rack.
- When there are 10 minutes left to baking the sweet potato, place a skillet on medium-high heat with the corn – no need to add any oil here. Sprinkle some salt and let the corn heat up, without stirring, for about three minutes. Give it a stir then then let sit for another three minutes. Give it one last stir and let cook until charred on the outside. Set aside while you make the black beans.
- For the black beans, dry toast the cumin seeds in the pan and then add the black beans and spices. Cook on medium until warmed though. Taste and adjust any seasonings, and set aside.
- Quickly smash the avocado flesh and dice some tomatoes.
- Remove the sweet potatoes from the oven, and when cool enough to handle carefully use a knife make a cut length-wise. Scoop out some of the flesh, and mix with the black beans before re-filling back into the sweet potato.
- Serve topped with the charred corn and avocado, a drizzle of the tahini sauce, some coriander/cilantro, and pumpkin seeds.
- Simply blend all the ingredients together in a small blender, or alternatively mix by hand.
- To get the clove of garlic, carefully remove the entire head of garlic from the oven and squeeze out three cloves. Keep the rest of the roasted garlic in a container in the fridge.*
*You can use roasted garlic for anything and everything! It's amazing smothered onto toast, or added to sauces and dips. It should last about 1-2 weeks in a sealed container in the fridge.
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