Stuffed Sweet Potato with Black Beans and Broccoli
Popularity
3.5
Taste Score:9/10
A hearty and nutritious vegan meal featuring a fluffy baked sweet potato loaded with seasoned black beans, roasted broccoli, and a creamy lemon-tahini drizzle. Perfect for a satisfying weeknight dinner.
Prep15m
Cook30m
Bake50m
Servings2
Serving:1 piece369 cal
Ingredients
For 2 servings
2 pcssweet potato (large, about 300g each, scrubbed)
Rinse the dried black beans and soak them in ample water for 8 hours or overnight.
Drain the soaking water and rinse the beans again.
Place the beans in a pressure cooker with 2 cups of fresh water.
Cook for 20-25 minutes after the first whistle, or until tender. Let the pressure release naturally. Drain any excess water and set aside.
2
Bake the sweet potatoes and roast the broccoli
Preheat your oven to 400°F (200°C).
Pat the scrubbed sweet potatoes dry and pierce them several times with a fork. Place them directly on the oven rack and bake for 45-50 minutes, or until tender.
On a baking sheet, toss the broccoli florets with 1 tsp of olive oil and black pepper.
Place the broccoli in the oven during the last 20 minutes of the potatoes' baking time, roasting until tender and slightly charred.
About This Stuffed Sweet Potato with Black Beans and Broccoli Recipe
A hearty and nutritious vegan meal featuring a fluffy baked sweet potato loaded with seasoned black beans, roasted broccoli, and a creamy lemon-tahini drizzle. Perfect for a satisfying weeknight dinner.
This american recipe takes 95 minutes to prepare and yields 2 servings. At 368.61 calories per serving with 12.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
While the vegetables are in the oven, heat a small saucepan over medium heat.
Add the cooked black beans, ground cumin, chili powder, garlic powder, and salt.
Stir in 2 tablespoons of water and cook for 3-5 minutes, stirring occasionally, until the beans are heated through and the spices are fragrant.
4
Make the lemon-tahini sauce
In a small bowl, whisk together the tahini, lemon juice, maple syrup, and minced garlic.
Gradually add 2-3 tablespoons of cold water, whisking continuously, until the sauce reaches a smooth, pourable consistency.
5
Assemble and serve
Once the sweet potatoes are cooked, carefully slice them open lengthwise.
Fluff the inside flesh with a fork.
Top each potato with half of the seasoned black beans and half of the roasted broccoli.
Drizzle generously with the lemon-tahini sauce and garnish with fresh cilantro before serving.
Pro Tips
1For faster cooking, you can microwave the sweet potatoes for 5-7 minutes before baking them for 20 minutes in the oven to get a crispy skin.
2The tahini sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator. It may thicken, so you might need to whisk in a little more water before serving.
3Ensure your tahini is fresh and runny. Older, thicker tahini can result in a bitter or pasty sauce.
4This recipe is great for meal prep. Cook the beans, bake the potatoes, and roast the broccoli ahead of time. Store all components separately and assemble just before eating.
Recipe Variations
high protein
High protein
Add 1/2 cup of cooked quinoa to the black bean mixture for an extra protein boost.
quick
Quick
To save time, use 1 can (15 oz) of pre-cooked black beans, rinsed and drained, instead of cooking from dried.
spicy
Spicy
Add 1/4 teaspoon of cayenne pepper to the black beans or a drizzle of your favorite hot sauce on top.
kid friendly
Kid friendly
Omit the chili powder and serve the tahini sauce on the side for dipping. You can also add a sprinkle of cheese if desired.
Health Benefits
✨
Rich in Vitamin A
Sweet potatoes are an excellent source of beta-carotene, which the body converts into Vitamin A, crucial for vision, immune function, and skin health.
🌾
High in Dietary Fiber
The combination of black beans, broccoli, and sweet potato provides a significant amount of fiber, which aids digestion, promotes gut health, and helps you feel full and satisfied.
✨
Excellent Source of Plant-Based Protein
Black beans are a great source of plant-based protein, which is essential for muscle repair and building, making this a complete and satisfying meal.
✨
Packed with Antioxidants
Broccoli and sweet potatoes are loaded with antioxidants that help protect your body from cellular damage and reduce inflammation.
Frequently Asked Questions
Is Stuffed Sweet Potato healthy?
Yes, this is a very healthy meal. It's packed with fiber from the beans and vegetables, complex carbohydrates from the sweet potato for sustained energy, and healthy fats from the tahini. It's also entirely plant-based and rich in vitamins and minerals.
How many calories are in this Stuffed Sweet Potato?
One serving of this Stuffed Sweet Potato with Black Beans and Broccoli contains approximately 550-600 calories, making it a substantial and filling main course.
Can I use a different type of bean?
Absolutely! Chickpeas or pinto beans would also work wonderfully in this recipe. The cooking time for dried beans may vary slightly.
How do I store leftovers?
Store the components separately in airtight containers in the refrigerator for up to 4 days. Reheat the potato, broccoli, and beans before assembling and adding the fresh sauce.
