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    Oh My Veggies » Vegetarian Recipes » Gluten Free Vegetarian Recipes

    Loaded Sweet Potato With Spicy Black Beans and Cashew-Lime Cream {vegan, gluten-free}

    Published: Aug 23, 2018 · by Nicole · Updated: Aug 22, 2023 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    This loaded sweet potato is stuffed with a fresh and spicy black bean filling, and topped with lime-cashew cream. It's easy, healthy, 100% vegan, and gluten-free! 

    loaded sweet potato being served on a white dish

    My love of all things sweet potato is in full swing.

    I love sweet potatoes in just about any kind of dish - from sweet potato hummus to sweet potato tacos to sweet potato chowder!

    Baked sweet potatoes are one of my favorite comfort foods. Soft, tender, just a little bit sweet, and yet a little bit salty. Heaven.

    So tonight I decided to give my old-fashioned baked sweet potato a kick, and created the ultimate loaded sweet potato.

    This fully loaded sweet potato is baked, and then stuffed with a spicy black bean filling that is satisfying enough to eat as a meal on its own. Then it's all topped off with a vegan cashew-lime cream.

    And the whole thing is completely vegan and gluten-free. Perfection!

    Let's Make a Loaded Sweet Potato!

    loaded sweet potato with spicy black bean topping being served

    First, we need to get our sweet potatoes nice and soft. If you have time, go the oven-only route and bake them. It's worth the wait.

    But if you don't have the patience for that, you can also microwave your sweet potatoes as a shortcut. It will take around 10 minutes for one potato.

    If you go the baking route- preheat the oven to 400 degrees. Then use a fork to pierce the sweet potatoes about 4 to 5 times each. Then place the sweet potatoes on your pan and bake for 45 minutes. Larger sweet potatoes will take a bit longer.

    Tip: If you want to speed up the process, you can cook the sweet potatoes in the microwave instead.

    Once your sweet potato is done baking, you're ready to start loading it up! You can start prepping the ingredients while the sweet potatoes are in the oven. That way, they'll still be nice and hot when it comes time to eat them.

    The spicy black bean filling is super simple -with no cooking involved.

    Simply take all the ingredients for the stuffing and combine them in one big bowl. I like to use black beans and fresh veggies, like bell peppers, spring onions, and cilantro.

    Then everything gets seasoned with a bit of olive oil, lime juice, garlic, cumin, and paprika. Yum!

    The finishing touch is the cashew-lime cream. This is one of my favorite dairy-free dressings. Simply take raw cashews, lime juice, lime zest, and a bit of salt - and give it a whirl in a high speed blender. It will come out with a beautiful, creamy consistency.

    When your sweet potato is done roasting, simply top it with the black bean filling, some fresh avocado slices, and a drizzle of cashew-lime cream. Yum!

    This loaded sweet potato is baked and stuffed with a spiced black bean filling. This is the ultimate in comfort food that you don't need to feel guilty about! | Find the recipe @deliciouseveryday

    Recipe

    Loaded Sweet Potato with Spicy Black Beans {vegan, gluten free}

    This loaded sweet potato is stuffed with a fresh and spicy black bean filling, and topped with lime-cashew cream. It's easy, healthy, 100% vegan, and gluten-free! 
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Course: Main Course, Side Dish
    Cuisine: American, Gluten free, Vegan, vegetarian
    Keyword: Delicious Everyday, how to bake a sweet potato, loaded sweet potato, sweet potato toppings, vegan sweet potato
    Servings: 4 servings
    Calories: 622kcal
    Author: Oh My Veggies

    Ingredients

    • 4 sweet potatoes
    • 2 tbsp olive oil
    • salt and pepper to taste
    • BLACK BEAN FILLING:
    • 2 ½ cups black beans drained and rinsed
    • 1 red bell pepper diced
    • 2 spring onions finely sliced
    • ⅓ cup cilantro chopped
    • 1 ½ tbsp lime juice
    • 1 tbsp extra virgin olive oil
    • 1 clove garlic minced
    • 1 tsp ground cumin
    • 1 tsp smoked paprika
    • salt and pepper to taste
    • LIME CASHEW CREAM:
    • 1 cup raw unsalted cashews soaked in water overnight
    • ¼ cup water
    • zest of 1 lime
    • juice of 2 limes
    • ½ tsp salt
    • TO SERVE:
    • 2 tbsp cilantro chopped
    • 1 avocado sliced

    Instructions

    • Preheat oven to 400 degrees (F). 
    • Pierce the sweet potatoes 4 or 5 times with a fork and place the sweet potatoes on a baking tray.
    • Bake for 45 minutes or until tender. The larger the sweet potato - the longer it will take to cook.
    • To make the black bean filling, simply combine all of the ingredients in a bowl and toss to combine. Season with salt and pepper to taste.
    • To make the cashew-lime cream: Drain the soaking liquid from the cashews and place in a high-speed blender with the water, lime zest, juice and salt. Blend until smooth and creamy. Decant into a small bowl and refrigerate until ready to serve.
    • When the sweet potatoes are tender remove them from the oven and cut in half. Season with salt and pepper and a little olive oil. 
    • Lightly mash with a fork before topping the sweet potato with the black bean filling and a dollop of the lime-cashew cream. 
    • Garnish with cilantro, and serve with avocado slices.

    Nutrition

    Calories: 622kcalCarbohydrates: 69gProtein: 19gFat: 32gSaturated Fat: 5gSodium: 375mgPotassium: 1375mgFiber: 18gSugar: 9gVitamin A: 19860IUVitamin C: 49.6mgCalcium: 95mgIron: 6.1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    « No-bake Blackberry Dessert Pizza (Vegan and Gluten-free)
    Edamame And Kimchi Vegan Falafel Wrap »

    Dairy Free Recipes, Delicious Everyday, Gluten Free Vegetarian Recipes, Gluten-free Vegan Recipes, Vegan Main Dishes, Vegan Recipes, Vegetarian Main Dishes, Vegetarian Recipes DE

    Reader Interactions

    Comments

    1. Rosa says

      November 30, -0001 at 12:00 am

      That looks mighty delicious! Great flavours and toppings.Cheers,Rosa

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        Thanks Rosa 🙂

        Reply
    2. Carolyn says

      November 30, -0001 at 12:00 am

      Great recipe. Thank you. I added some fire roasted peppers. And used sour cream on top. Wonderful and surprisingly filling. Thanks again!

      Reply
      • Nicole @ Delicious Everyday says

        November 30, -0001 at 12:00 am

        Roasted peppers (we call them capsicum here in Australia) is a great addition. I just adore baked sweet potatoes!

        Reply
    3. simon says

      November 30, -0001 at 12:00 am

      Wow I bet this would taste lovely on the BBQ too! Seems like I have found a new sidedish to try out! Thank you

      Reply
    4. Sally says

      November 30, -0001 at 12:00 am

      5 stars
      Perfect! Thanks for this Christmas compilation and all the best for 2019.

      Reply
    5 from 3 votes (2 ratings without comment)

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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