These vegan Stuffed Sweet Potatoes with Peanut Sauce will change your sweet potato game! This recipe takes your basic baked sweet potato and stuffs it with an assortment of yum – black beans, banana chips, lime, cilantro and a creamy peanut sauce!
Last week I participated in an Asian street food cooking class. We made fresh spring rolls, steamed bao buns, pickled veggies, wontons and they treated us to some delicious coconut ice cream.
During class, we dipped our spring rolls in a couple different sauces – one was a simple peanut sauce. I have come to the conclusion that if you establish a good arsenal of versatile sauces it makes dinner a cinch!
I’ve been working on my favorite sauces. Here are just a few:
How to Make Healthy Black Bean Stuffed Sweet Potatoes
For these vegan stuffed sweet potatoes, you’ll need:
- sweet potatoes
- black beans
- peanut sauce: sriracha, soy sauce, peanut butter, rice vinegar
- banana chips
Step 1: Bake Sweet Potatoes
The potatoes will take about 40 minutes to bake.
Step 2: Prep all toppings + peanut sauce.
The topping for these black bean stuffed sweet potatoes are very simple. There is no cooking involved – just prep. So while the sweet potatoes bake, you can mix the sauce and prep these toppings.
Try not to resist snacking on banana chips and peanuts while you wait!
Step 3: Slice Baked Potatoes + Top!
The creamy peanut sauce is what sends these potatoes into the category of sweet potato bliss! They are nutty, tangy, sweet, plant-based protein packed and perfect for a healthy + easy vegetarian or vegan lunch or dinner. And easily portable for meal preps for the work week.
This quick dinner recipe takes your basic baked sweet potato and stuffs it with an assortment of yum – black beans, banana chips, lime, cilantro and a creamy peanut sauce!
- 1/2 cup hot water
- 1/2 cup unseasoned rice vinegar
- 4-5 Tablespoon granulated sugar
- 1 tsp sriracha
- 3/4 cup creamy natural peanut butter
- 1/2 tsp kosher salt or soy sauce
- 4 medium sweet potatoes, baked
- 1 1 15oz can black beans, drained and rinsed
- 1 recipe peanut sauce, above
- 1/4 cup crushed roasted peanuts
- 1/4 cup roughly chopped banana chips (optional)
- 1 bunch cilantro, chopped
- 1 lime, sliced into wedges
In a large bowl, mix the hot water, rice vinegar and sugar until completely dissolved.
Add the sriracha and peanut butter. Whisk vigorously to emulsify. It will thicken as the sauce comes together and cools. If it's too thick, you can add a little extra hot water until you reach the consistency you desire.
Add salt or soy sauce and taste. Add more sugar or sriracha if desired.
Bake the sweet potatoes. About 40 min at 400F depending on the size your potatoes.
Prepare the peanut sauce and other toppings while the potatoes are baking.
Cut the baked potatoes in half, score with a knife and top with black beans, peanut sauce, cilantro, peanuts and banana chips.
Squeeze a lime wedge over the top!
*There will be extra peanut sauce left over from this recipe.