🥑 Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema (Mediterranean-Style)

A nourishing, flavor-packed vegetarian meal that blends Mediterranean principles (olive oil, fresh herbs, legumes, yogurt) with vibrant Tex-Mex inspiration. Creamy roasted sweet potatoes are loaded with seasoned black beans, buttery avocado, and finished with a bright cilantro-lime crema.

This recipe is:
✔ High in fiber
✔ Plant-based & protein-rich
✔ Gluten-free
✔ Great for meal prep
✔ Naturally heart-healthy

---

📝 Description

Roasted sweet potatoes become tender and caramelized in the oven, creating a naturally sweet base. They’re filled with warm cumin-spiced black beans, fresh avocado chunks, and a drizzle of tangy Greek yogurt cilantro-lime crema.

The balance of creamy, zesty, and earthy flavors makes this dish deeply satisfying without feeling heavy — a perfect Mediterranean-style vegetarian dinner or hearty lunch bowl option.

---

🛒 Ingredients (Serves 4)

🍠 For the Sweet Potatoes:

• 4 medium sweet potatoes

• 2 tbsp extra virgin olive oil

• ½ tsp sea salt

• ½ tsp black pepper

🫘 For the Black Bean Filling:

• 1 can (15 oz) black beans, drained & rinsed

• 1 tbsp olive oil

• 2 cloves garlic, minced

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ½ tsp ground coriander

• Juice of ½ lime

• Salt to taste

🥑 Toppings:

• 1 large ripe avocado, diced

• ¼ cup chopped red onion

• 2 tbsp fresh cilantro, chopped

• ¼ cup crumbled feta (optional but Mediterranean-style)

• 2 tbsp toasted pumpkin seeds (optional crunch)

🍋 For the Cilantro Lime Crema:

• ½ cup plain Greek yogurt

• Juice of 1 lime

• 1 tbsp olive oil

• 2 tbsp fresh cilantro

• 1 small garlic clove

• Pinch salt

Blend or whisk until smooth.

---

👩‍🍳 Instructions

Step 1: Roast the Sweet Potatoes

1. Preheat oven to 400°F (200°C).

2. Pierce sweet potatoes with a fork.

3. Rub with olive oil, salt, and pepper.

4. Bake 40–50 minutes until fork-tender.

---

Step 2: Prepare Black Bean Filling

1. Heat olive oil in a skillet over medium heat.

2. Add garlic and sauté 30 seconds.

3. Stir in black beans, cumin, paprika, coriander, salt.

4. Warm 4–5 minutes.

5. Finish with fresh lime juice.

---

Step 3: Make Cilantro Lime Crema

Blend yogurt, lime juice, olive oil, cilantro, garlic, and salt until creamy.

---

Step 4: Assemble

1. Slice sweet potatoes open and fluff the inside slightly.

2. Spoon black bean mixture inside.

3. Top with avocado, red onion, feta, and pumpkin seeds.

4. Drizzle generously with cilantro-lime crema.

5. Finish with fresh cilantro.

---

🌿 Mediterranean Nutrition Benefits

• Sweet potatoes → high in beta-carotene & fiber

• Black beans → plant protein + gut-friendly fiber

• Olive oil → heart-healthy fats

• Greek yogurt → probiotics + protein

• Avocado → potassium + healthy monounsaturated fats

This is a beautifully balanced vegetarian plate aligned with Mediterranean eating patterns.

---

🔥 Make It Vegan

• Replace Greek yogurt with dairy-free yogurt or tahini sauce

• Skip feta or use plant-based feta

---

🥗 Meal Prep Tip

Roast sweet potatoes and prepare beans ahead. Store separately for up to 4 days. Add avocado and crema just before serving.

---

❓ Q & A

1️⃣ Can I cook sweet potatoes faster?

Yes! Microwave for 6–8 minutes, then finish in oven for 10–15 minutes for caramelized skin.

2️⃣ Can I use canned sweet potatoes?

Fresh is best for texture, but canned can work in a pinch (drain well).

3️⃣ What protein can I add?

• Grilled chicken

• Shrimp

• Chickpeas

• Quinoa

4️⃣ Is this good for weight loss?

Yes — high fiber and protein help keep you full longer.

5️⃣ Can I make it spicy?

Add chili flakes, jalapeño, or harissa to the beans.

6️⃣ What side dish pairs well?

• Simple cucumber tomato salad

• Lemon quinoa

• Roasted broccoli

• Warm whole wheat pita