Loaded Sweet Potato Boats with Black Beans and Avocado

By AislePrompt Editorial · ·

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 drafted and published.

Colorful, nutrient-packed sweet potatoes stuffed with protein-rich black beans, creamy avocado, and a hint of lime for a vibrant vegetarian meal. This Mexican-inspired vegetarian recipe, ready in about 60 minutes, pairs sweet potatoes, olive oil, black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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: 45 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Pierce 4 medium sweet potatoes 3 times with a fork, rub with 1 tbsp olive oil, and bake for 45 minutes until tender when pierced with a knife.
  2. Step 2: While potatoes bake, heat a small skillet over medium heat. Add 1/4 cup diced red onion and cook for 3 minutes until softened, then stir in 1 can (15 oz) rinsed black beans, 1/2 tsp cumin, and 1/4 tsp salt. Simmer for 5 minutes to meld flavors.
  3. Step 3: Scoop out most of the flesh from baked sweet potatoes, leaving a 1/4-inch shell. Mash the flesh with 1/4 cup of the bean mixture until smooth, then return to shells.
  4. Step 4: Top each potato with remaining bean mixture, 1 diced avocado, 2 tbsp chopped cilantro, and 1 lime's juice, ensuring every bite has creamy avocado and bright lime.

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