Vegetarian Black Bean Chilli-Stuffed Sweet Potatoes are a rich source of soluble & insoluble fibre and a good source of plant-based protein.

Cooking Time: 55 minutes

Serving Size: 4

Calories(Per Serving): 330 Kcal


  • 4 medium sweet potatoes
  • 1 teaspoon olive oil
  • 1 cup chopped yellow onion
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons chilli powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chipotle chilli powder
  • 1-15 ounce cans of black beans (do not drain)
  • ¾ cup tomato sauce
  • Salt and pepper to taste
  • ½ cup Cheddar Shred
  • Cilantro, avocado and greek yoghurt


  1. Preheat oven to 400 degrees F. Poke holes in sweet potatoes with a fork then place on foil-lined baking sheet. Roast potatoes in the oven.
  2. Prepare the chilli by heating add in onion, bell pepper and garlic and cook.
  3. Mix in chilli powder, oregano, cumin and chipotle chilli powder, stir for 1 minute.
  4. Mix in beans and tomato sauce. Bring chilli to a boil, stirring occasionally.
  5. Reduce heat to medium-low and simmer until sweet potatoes are cooked.
  6. Once sweet potatoes are done, split them open. Place about 1/3-1/2 cup of chilli in each potato then sprinkle with 2 tablespoons of cheese.
  7. Top potatoes with cilantro, avocado and greek yoghurt, if desired.

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