Baked Sweet Potato with Black Beans is a hearty, nutritious, and flavorful meal that’s perfect for lunch or dinner. The naturally sweet, tender potato pairs beautifully with savory black beans and a hint of spice, creating a dish that’s both satisfying and wholesome. I first made this recipe on a busy weeknight when I wanted a healthy, filling meal that required minimal effort, and it quickly became a favorite in my household for its simplicity, taste, and versatility.
Ingredients
- 2 large sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- Salt and pepper, to taste
- ¼ cup chopped fresh cilantro (optional)
- ½ cup diced tomatoes or salsa
- Optional toppings: avocado slices, Greek yogurt, lime wedges, or shredded cheese
Instructions
1. Bake the sweet potatoes.
Preheat the oven to 400°F (200°C). Wash the sweet potatoes and prick them several times with a fork. Place them on a baking sheet and bake for 45–60 minutes, or until tender when pierced with a fork. Baking intensifies the sweetness and softens the flesh perfectly for stuffing.
2. Prepare the black beans.
While the sweet potatoes bake, heat olive oil in a skillet over medium heat. Add black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir occasionally and cook for 5–7 minutes until beans are heated through and fragrant. Adjust the seasoning to taste.
3. Assemble the baked sweet potatoes.
Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Slice them open lengthwise, being careful not to cut all the way through. Fluff the inside with a fork to create a small cavity for the filling.
4. Fill the sweet potatoes.
Spoon the spiced black beans evenly into each sweet potato. Top with diced tomatoes or salsa for freshness and additional flavor.
5. Add optional toppings.
Enhance the dish with avocado slices, a dollop of Greek yogurt, shredded cheese, or a sprinkle of fresh cilantro. Serve immediately while warm for the best taste and texture.
Tips & Variations
- Vegan Option: Skip the cheese or use plant-based alternatives to make it fully vegan.
- Extra Protein: Add cooked quinoa, chickpeas, or tofu for a protein boost.
- Spice Variation: Add a pinch of cayenne pepper or hot sauce for a spicy kick.
- Meal Prep: Bake the sweet potatoes in advance and store separately from the black beans. Reheat and assemble before serving.
- Flavor Boost: Drizzle with lime juice or a tahini sauce for added depth.
Why It Works
This recipe works because it balances the natural sweetness of baked sweet potatoes with the savory, spiced black beans. The combination of textures — soft, tender potatoes with hearty, flavorful beans — makes every bite satisfying. The optional toppings add freshness, creaminess, and visual appeal, turning a simple meal into a nourishing, well-rounded dish.
It’s versatile, easy to prepare, and packed with nutrients, making it ideal for weeknight dinners, meal prep, or even a casual lunch. The recipe highlights simple ingredients while delivering bold, comforting flavors.
Serving Ideas
- Serve with a side salad or steamed vegetables for a complete, balanced meal.
- Pair with a fresh salsa or guacamole for extra flavor.
- Great for family dinners or meal prep lunches throughout the week.
- Add a sprinkle of toasted seeds or nuts for texture and extra nutrients.