Diverse Delights Stuffed Sweet Potato

By AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A hearty sweet potato stuffed with black beans, quinoa, and a spicy mango salsa, celebrating global flavors. This vegan recipe, ready in about 70 minutes, pairs sweet potato, black beans, quinoa for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 55 min Serves 2 Global Fusion cuisine 380 cal/serving

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Ingredients

2 large sweet potato
1 cup, drained black beans
1/2 cup, cooked quinoa
1/2 cup, diced mango
1/2, diced jalapeño
1/4 cup, chopped cilantro
1 tbsp lime juice
1 tbsp olive oil
1/2 tsp cumin

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Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

Cuisinart Stainless Steel Hollow Handle 15-Piece Cutlery Block Set, Kitchen Knife Set with Steel Blades for Precise Cutting, Durable Knives with Ergonomic Handles, C77SS-15PK
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Instructions

Step 1: Preheat oven to 400°F (200°C). Scrub sweet potatoes, pierce with a fork, and bake for 45 minutes until tender.
Step 2: In a bowl, mix black beans, quinoa, diced mango, jalapeño, cilantro, lime juice, olive oil, and cumin. Season with salt and pepper.
Step 3: Scoop out the flesh of each sweet potato and discard skins. Stuff with the quinoa-black bean mixture.
Step 4: Return to oven and bake for 10 minutes to heat through. Serve warm with a sprinkle of pumpkin seeds.