Stuffed Sweet Potato with Quinoa and Black Bean


These Black Bean And Quinoa Stuffed Sweet Potatoes are easy to make and perfect for a cozy, filling meal with Mexican-inspired flavors!


  • Fully loaded with flavor. If you’re looking for bold vibrant flavors for dinner then these stuffed sweet potatoes are for you! These potatoes are loaded with black beans, quinoa, chipotles and spices for a mind-blowing flavor combo that will have your taste buds dancing.
  • High in protein and fiber. Which means these vegan sweet potatoes will keep you feeling full all day or night long. Each potato is packed with 10 grams of fiber and 12 grams of protein!
  • Make ahead-friendly. Want to meal prep some stuffed sweet potatoes? Go right ahead! You can prepare this recipe days in advance and keep them stored in the fridge. Just pop them into the oven to heat them up when you’re ready to serve.


  • Sweet potatoes: the star of the show! You can technically use any type of potato you love, as long as it’s big enough to fill.
  • Onion: regular yellow or white onion to sautee.
  • Garlic: fresh garlic is best.
  • Tomato paste: this will give the filling some richness. You can substitute the tomato paste and vegetable broth with 1/2 cup of crushed or diced tomatoes.
  • Vegetable broth: this will help everything mix together. You can also use water, but the broth will give a little more flavour.
  • Chipotles in adobo: this is the “secret” ingredient in the stuffed sweet potatoes that will give them serious flavour.
  • Spices: chili powder and cumin are the two spices used to season this dish.
  • Black beans: canned or cooked dried black beans both work. You can substitute with any type of bean.
  • Quinoa: you can substitute rice if you prefer.


There are so many different and fun toppings you can add to these Black Bean And Quinoa Stuffed Sweet Potatoes! The sweet potatoes are delicious just as is, but if also go really well with the following toppings:

  • Sliced avocado
  • Guacamole
  • Cilantro
  • Lime
  • Salsa
  • Sour cream
  • Greek yogurt
  • Shredded cheese


What can I put on a sweet potato?

Sweet potatoes pair well with both sweet and savoury toppings. Some savoury toppings you can add to sweet potatoes are guacamole, sour cream, yogurt, chili, and cheese. Some sweet toppings that pair well with sweet potatoes are marshmallows, candied pecan, brown sugar and maple syrup.

Is it better to steam or bake sweet potatoes?

Steamed sweet potatoes tend to keep a higher vitamin content than baking sweet potatoes, but baked sweet potatoes definitely taste better! When it comes to stuffed sweet potatoes, baking them is the way to go for the best taste and texture.

Do I have to pierce sweet potatoes before baking?

It’s best to poke holes in the sweet potatoes before baking. This allows the steam to escape from the potatoes while they cook. This will prevent the chance of your sweet potato exploding in the oven! (it’s rare, but it can happen.)

Which is healthier quinoa or sweet potato?

WE wouldn’t really consider one of these healthier over the other, as they both are healthy foods that are packed with nutrients. The great news is this recipe has both quinoa and sweet potato in it!

Do sweet potatoes need to be washed before baking?

If you plan on eating the sweet potatoes skin, it’s a good practice to wash the sweet potatoes before baking to remove any possible dirt on the potatoes. If you don’t like to eat the skin, you can usually skip washing the potatoes.

Do you have to peel sweet potatoes before baking?

Nope! Sweet potatoes bake up even better with the skin on

What protein goes well with sweet potatoes?

Sweet potatoes pair well with basically any protein. Chickpeas, black beans and tofu are great options to enjoy with sweet potato.

What can you put in a sweet potato?

SO many things! Generally stuffed sweet potatoes will start with a grain like rice or quinoa and then can be stuffed with a variety of different vegetables, beans, herbs and cheese. Basically, you stuff your sweet potato with whatever you like!

Why do you soak sweet potatoes in water?

Soaking sweet potatoes in water helps to draw out the starch from inside the sweet potato creates a potato with a crispier outside. I personally don’t find this necessary but it’s an extra step you can take if you like!

black bean and quinoa sweet potato

Stuffed Sweet Potato with Quinoa and Black Bean

These Black Bean And Quinoa Stuffed Sweet Potatoes are easy to make loaded with smokey chipotle flavour! This recipe is vegan, gluten-free, and filled with whole grains for a healthy and filling meal.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course Dinner, Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal


  • 4 Sweet Potatoes
  • 1 tbsp Olive Oil
  • 1 medium Onion finely chopped
  • 3 cloves Garlic finely chopped
  • 3 tbsp Tomato Paste
  • 2 tbsp Chipotles in Adobo chopped
  • 1 tsp Chili Powder
  • 1/2 tsp Cumin Powder
  • 1 14-oz can Black Beans drained and rinsed
  • 1 cup Quinoa cooked
  • salt & pepper to taste

Topping Options

  • Sliced Avocado
  • Cilantro
  • Guacamole
  • Salsa
  • Shredded Cheese dairy-free
  • Sour Cream
  • Lime


  • Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  • Use a fork to poke some holes in the sweet potatoes then place the potatoes on the baking sheet and bake for 45-50 minutes until tender.
  • While the sweet potatoes are cooking, prepare the filling.
  • Heat the vegetable oil in large pan on medium-high heat, then add the onions and garlic and saute for 2-3 minutes.
  • Lower the heat to medium and add the tomato paste, chipotles, chilli powder, cumin powder, salt and pepper and mix all together for 1 minute.
  • Add the vegetable broth, black beans and quinoa and mix everything together until combined.
  • Once the sweet potatoes are cooked, remove them from the oven, cut in half, and scoop out some of the potato to make space for the stuffing. (I scoop out about 1/2 the potato and leave the rest)
  • Add the scooped out potato to the black bean filling and mix together.
  • Stuff the potatoes with the black bean filling and serve.


Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave. 
Chipotle peppers in adobo can be a little spicy! If you’re sensitive to spicy food, start with 1 tbsp.
Use big even-sized sweet potatoes. You want to make sure the sweet potatoes have enough room in them to stuff. 
Short on time? Microwave the sweet potatoes for 3-5 minutes and then finish cooking them in the oven at 400 degrees F for 15-20 minutes. This will save you about 20-30 minutes of cooking time.
Add some cheese on top.  Whether using regular or vegan cheese, add some shredded cheese on top and place in the oven on broil for 1-2 minutes to melt the cheese.


Serving: 1gCalories: 350kcalCarbohydrates: 44gProtein: 12gFat: 8gSaturated Fat: 2gFiber: 10gSugar: 8g
Keyword Gluten Free, Vegan, Vegan Option, Vegetarian
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