Black Bean Chilli Stuffed Sweet Potatoes |

Black Bean Chilli Stuffed Sweet Potatoes

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Total Time: 45 Minutes 

Serves 2

Pair this comforting chilli with a piping hot baked sweet potato for a filling autumnal meal. The fresh guacamole adds a beautifully creamy taste, and the coconut yoghurt perfectly mimics the taste of sour cream.


  • 2 medium size sweet potatoes

  • 1 can of black beans

  • 1 can of tinned chopped tomatoes

  • 1 red bell pepper

  • 1 red onion

  • 1 garlic clove

  • ½ tsp of dried oregano

  • ½ tsp of paprika

  • ½ tsp of cayenne pepper

  • 1 medium ripe avocado

  • 2 tbsp of natural coconut yogurt

  • Squeeze of lemon

  • Chopped fresh coriander

  • Black pepper and salt to season


  1. Start by placing the sweet potatoes into a preheated oven at 180°C, bake for around 45 minutes until you can easily pierce them with a fork. Whilst they’re cooking, chop up the red pepper, red onion and mince the garlic clove, and place into a saucepan to cook. Once the onions begin to brown slightly, pour in the tinned tomatoes and black beans, and stir thoroughly. Add all of the spices, including the salt and pepper, making sure the heat is fairly low. Cook slowly to ensure a rich flavour and thick consistency.

  2. Whilst the chilli is cooking, scoop out the avocado from its skin and mash in a small bowl with a squeeze of lemon and sprinkle of salt – this can then top the chilli stuffed sweet potatoes when they've been fully assembled. Once the potatoes are soft, remove them from the oven and cut them down the middle. Spoon half of the chilli into each, top with avocado and a spoonful of coconut yoghurt. To finish, sprinkle with chopped coriander. Alternatively, you can place all the components in the centre of the table and let your dinner guests build their own sweet potatoes.

Recipe courtesy of Plant Based Londoner