Stuffed Sweet Potato with White Bean and Guacamole! Healthy vegan comfort food coming at ya hot potato! It’s also gluten-free, and totally more-ish.
Serve these stuffed sweet potatoes as a main dish or side dish. They’d be perfect to prepare for a bbq, or for an easy mid-week meal. The ingredients are simple, and the prep is effortless.
Stuffed Sweet Potato with White Bean and Guacamole
This recipe is exactly as described, oven baked sweet potatoes stuffed with white beans and topped with guac. Pretty straight forward, right? There’s no fancy ingredients or tricky methods to perfecting this dish. Baked potatoes are a recipe staple for a reason: They’re easy comfort food.
The only way I’ve fancied up this recipe is opting-in for sweet potato instead of a white potato, and I got a tad creative with the toppings. Using white bean and easy guacamole, sprinkling with green onion and drizzling with my signature tahini sauce. More on that sauce to come.
Apart from baking the potato (which doesn’t take effort, but time), this recipe can be whipped together in a flash. It’s delicious hot out of the oven, but it’s still really good cold, making it an easy recipe for meal prep.
Watch my latest video:
How to bake a sweet potato
It’s simple! To bake a sweet potato simply poke a few holes into the potato with a fork going all the way around, about 1-inch apart. The holes will stop your sweet potato from bursting as it cooks, so it’s important not to forget this step!
After that, bake in the oven at 400F/200C for 40 minutes. You don’t even need to wrap them in tin foil, or coat them in oil. Simply place on a baking tray and pop them in the oven.
It’s good to note the sweet potatoes are really hot after coming out of the oven, so I like to leave them for about 10 minutes before eating. This gives us sufficient time to prep our easy toppings.
For the toppings
I’ve chosen to stuff this baked sweet potato with white beans and an easy guacamole. They’re hearty toppings that packs protein, healthy fats, fibre and flavour!
If you don’t like white beans, or don’t have them handy, you can always switch them up for another bean of choice. Black beans would be delicious, as well as chickpeas or lentils.
I’ve kept the guac recipe simple. Made by mashing avocado with lemon juice and salt. It’s quick and doable. And with the other ingredients in this dish we don’t need to go overboard.
Finish by drizzling with my signature tahini dressing, and green onion to sprinkle and you’ve got a flavour rich stuffed sweet potato everyone will love, young or old, vegan or not!
My signature citrus tahini dressing
If you know my blog by now, you’ll know I love this versatile citrus tahini dressing! Made by combining tahini with lemon juice, a pinch of salt and water to thin. So simple, and so flavourful.
It adds a lovely creaminess to dishes, and brightness with the citrus. I love it drizzled over these stuffed sweet potatoes, or used as a dressing for buddha bowls, drizzled on roasted eggplant, falafels and more. Feel free to prepare a big batch to last you through the week.
A few tips for these Stuffed Sweet Potatoes:
There isn’t much difficulty when it comes to making these stuffed sweet potatoes, as I’ve already mentioned.
Just be sure to poke a few holes into the stuffed sweet potato before cooking, to ensure it doesn’t burst in the oven. Often people bake sweet potatoes wrapped in tin foil, but it’s not necessary. It’s also not necessary to oil the potato before cooking. You can literally just place on a baking tray and pop in the oven.
To know if the sweet potato is cooked through, insert a toothpick into the middle. It should glide in effortlessly. When cooked, cut open and decorate with your toppings.
It’s best to prep the toppings right before serving to ensure they are fresh. Guacamole will brown over time from exposure to air, so prep before serving (no more than 1 hour in advanced). If you want to prep more in advance then cover your guacamole bowl in surran wrap. The wrap should touch guac, so there is no gap between the guacamole and the plastic wrap (i.e. no air getting to it).
Other similar recipes you might like:
If you’re digging this Stuffed Sweet Potato with White Bean and Guacamole you might also like to try these dishes:
- Garlicky Roasted Eggplant with Citrus Tahini Dressing
- The Ultimate Baked Falafels
- Spiced Roasted Pumpkin with Hazelnut and Hummus
- Cheesy (vegan) Hasselback Potato Gratin
So that’s all there is to making this deliciously comforting Stuffed Sweet Potato with White Bean and Guacamole! It’s a super straight forward recipe, with simple ingredients that are flavour rich! A perfect summer dish for a bbq, or easy mid-week recipe. It can be served as a main or side dish. I think you’re going to love this recipe as much as I do.
And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE – NUT-FREE