Stuffed Sweet Potatoes

This recipe for stuffed sweet potatoes includes black beans and more ingredients that make this meal packed with nutrients.

This recipe is very easy to make especially if it’s part of the 1-week Zero Waste Vegan Meal Plan, because most of the ingredients are batch-cooked in advance.



1 sweet potato
1/2 cup (80 g) lentils, cooked
1/2 cup (80 g) black beans, cooked
1/4 cup (40 g) brown rice, cooked
1/4 of a medium head of broccoli, baked, better if cut small 
1.5 carrot, baked
green onions
2 Tablespoons peanut butter, smooth
1/2 lime, juiced
1 Tablespoon water
1 teaspoon coconut amino
1/2 teaspoon maple syrup
1/2 teaspoon ginger powder
1/8 teaspoon salt
1/16 teaspoon pepper


  1. Cut the sweet potato in half lengthways. Place it face down in a baking tray and bake at ºF (180ºC) for 25 minutes.
  2. While the potatoes are cooking, prepare the sauce by placing all the ingredients in a jar with a lid and whisking until the ingredients are incorporated. If needed, thin it out by adding more water.
  3. Flip the sweet potato and bake for 20 more minutes or until soft so that a fork can go through easily.
  4. In a medium-big bowl, add the lentils, black beans, rice, broccoli, carrots, and 1 Tablespoon of the sauce. Mix well.
  5. Take the potato out of the oven and let it cool for 10 minutes. Poking the surface of the potato with a fork will speed up the cooling process.
  6. Scoop out the potato flesh into a plate and mash it with a fork.
  7. Add it to the bowl with the rest of the ingredients and mix well.
  8. Fill the potato skins with the mixture and place them back in the oven for 10 minutes.
  9. Serve with some more sauce on top and chopped green onions.
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