Stuffed Sweet Potatoes

Roasted sweet potatoes filled with a zesty, colourful mix of black beans, corn, and avocado. A wholesome, protein-packed vegan meal that’s as beautiful as it is nourishing. These Gluten-Free Dairy-Free Stuffed Sweet Potatoes are bursting with flavour, texture, and colour, making them the perfect combination of comfort food and clean eating.

The naturally sweet, caramelised potato pairs perfectly with the fresh, tangy filling of lime, coriander, and creamy avocado. They’re easy to make, completely plant-based, and endlessly adaptable — ideal for a satisfying lunch, light dinner, or meal prep.

Prep Time: 10 minutes Cook Time: 45 minutes Total Time: 55 minutes Servings: 4

Ingredients

• 4 medium sweet potatoes

• 1 tbsp olive oil

• 1 can (400g) black beans, drained and rinsed

• 100g sweetcorn (fresh, frozen, or tinned)

• 1 ripe avocado, diced

• Juice of 1 lime

• 2 tbsp chopped fresh coriander

• Salt and black pepper, to taste

Directions

1. Preheat oven to 200°C (180°C fan).

2. Scrub sweet potatoes, prick each a few times with a fork, and place on a baking tray.

3. Drizzle with olive oil and roast for 40–45 minutes until tender and slightly caramelised.

4. In a bowl, mix together black beans, sweetcorn, avocado, lime juice, coriander, salt, and pepper.

5. Once the sweet potatoes are done, slice each open lengthways and gently mash the insides with a fork.

6. Spoon the black bean mixture into the centre of each potato.

7. Serve warm, topped with extra coriander or a squeeze of lime.

Serve warm with a squeeze of lime and a sprinkle of fresh coriander for extra brightness. They store well in the fridge for up to three days and reheat beautifully, making them great for easy lunches or meal prep.

If you loved this, try my Cattle Ranch Casserole or top your yummy sweet potato with our Alfredo Sauce

See all Gluten-Free Dinners

What Makes These Stuffed Sweet Potatoes Special

These Stuffed Sweet Potatoes are the perfect balance of sweet, savoury, creamy, and zesty. The roasted potato brings natural sweetness and soft texture, while the filling adds freshness and crunch. Together, they create a meal that’s rich in fibre, protein, and plant-based nutrients — all without gluten or dairy.

It’s a dish that looks vibrant enough for guests but simple enough for everyday cooking. You can customise it endlessly with your favourite toppings, sauces, or grains — making it a versatile staple in your gluten-free, dairy-free recipe rotation.

Serving Suggestions

Enjoy these stuffed sweet potatoes as a complete meal or serve them as a hearty side dish. They’re fantastic with a drizzle of vegan yoghurt or salsa on top, or a sprinkle of chilli flakes for spice.

For an extra boost of flavour, top with sliced jalapeños or drizzle with a quick dairy-free lime-coriander dressing. Pair with a side salad or a bowl of quinoa for a satisfying, protein-packed lunch or dinner.

They also make excellent meal-prep lunches — just store the roasted potatoes and filling separately, then assemble before eating to keep everything fresh.

Storage & Meal Prep Tips

Roasted sweet potatoes can be stored in the fridge for up to 4 days. Keep the filling in a separate airtight container to preserve the avocado’s freshness. Reheat the potatoes in the oven or microwave, then fill just before serving.

If you’re packing them for lunch, squeeze a little extra lime juice over the avocado to prevent browning.

Optional Tips & Variations

• Add a spoonful of vegan yoghurt, salsa, or guacamole on top.

• Sprinkle with chilli powder or smoked paprika for more flavour.

• Replace black beans with kidney beans or lentils.

• Add chopped tomatoes or red onion for extra crunch.

• For a Mediterranean twist, replace lime and coriander with lemon and parsley.

What’s our story? Find out who is Bee and how did Bee Busy With Bee come about!