Stuffed Sweet Potatoes with Black Beans, Mango & Avocado

Ingredients (Serves 4)

For the sweet potatoes:

• 4 medium sweet potatoes
• 1 tbsp olive oil
• Salt & pepper

For the filling:

• 1 can (400 g / 15 oz) black beans, drained & rinsed
• 1 ripe mango, diced
• 1 avocado, diced
• ½ red onion, finely chopped
• Juice of 1–2 limes
• Small handful cilantro, chopped
• 1 tsp chili powder
• ½ tsp cumin
• Salt to taste

Optional toppings:

• Drizzle of yogurt or sour cream
• Chili flakes
• Lime wedges
• Extra cilantro

Instructions

1. Bake the sweet potatoes

1. Preheat oven to 200°C (400°F).
2. Pierce each sweet potato with a fork several times.
3. Rub lightly with olive oil, salt, and pepper.
4. Bake 40–50 minutes, or until very tender.

(You can microwave instead: 7–10 minutes, flipping halfway.)

2. Make the filling

1. In a bowl, combine black beans, mango, avocado, red onion, cilantro, lime juice, chili powder, cumin, and salt.
2. Toss gently to keep the avocado chunky.
3. Taste and adjust lime/salt as needed.

3. Assemble

1. Slice each baked sweet potato down the center and gently open it.
2. Fluff the inside with a fork.
3. Spoon the black bean–mango–avocado mixture generously on top.
4. Add yogurt, chili flakes, or extra lime if you love it.

Serving Ideas

✨ Great as a light dinner
✨ Perfect meal-prep (prep filling separately & assemble later)
✨ Works amazing with grilled chicken or tofu on the side