YIELD: ABOUT 4 TO 8 SERVINGS

PREP TIME: 15 MINUTES

COOK TIME: 1 HOUR

TOTAL TIME: 1 HOUR 

2 large sweet potatoes

1 can of black beans, drained and rinsed

1/2 red onion, diced

1 red bell pepper, diced

1/4 cup fresh cilantro, chopped

2 cloves of garlic, minced

1 lime, juiced

1 tsp cumin

Salt and pepper to taste

Optional: Vegan sour cream or salsa for topping

Instructions:

Preheat the oven to 400 degrees F (200 degrees C).

Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until tender.

While the sweet potatoes are baking, prepare the bean salad. In a large bowl, combine the black beans, red onion, red bell pepper, cilantro, garlic, lime juice, cumin, salt, and pepper.

Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Cut them in half lengthwise and scoop out the flesh, leaving a small border around the edges.

Place the scooped-out sweet potato flesh in a separate bowl and mash it with a fork.

Spoon the mashed sweet potato back into the empty skins and top with the bean salad.

Return the sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the bean salad is heated through.

Serve the vegan baked sweet potatoes loaded with bean salad and top with vegan sour cream or salsa, if desired. Enjoy!