Garlic Scallion Black Bean Stuffed Sweet Potatoes
These Garlic Scallion Black Bean Stuffed Sweet Potatoes are budget-friendly and pact with deep umami flavor thanks to the sweet and savory gochujang sauce.
Why You’ll Love Garlic Scallion Black Bean Stuffed Sweet Potatoes
- Easy to make. You only need simple ingredients and simple techniques to really help bring out the sweet and savory flavors in this dish.
- Budget-friendly. Our main ingredients include black beans and sweet potatoes, some of the most budget-friendly ingredients you can come by. Though, even with these humble ingredients, that doesn’t mean we won’t pack in flavor.
- Packed with soluble fiber. Black beans and sweet potatoes contain fiber, but they specifically contain a type of fiber called soluble fiber that is associated with lowering cholesterol. Definitely something worth keeping in your diet to help improve heart health.
Key Ingredients and Substitutions
- Sweet Potatoes: For my friends not into sweet potatoes, just swap with a different potato variety you prefer! Works really with regular baked potatoes too.
- Black Beans: You can also use edamame, white beans, chickpeas, kidney beans, so use what you like.
- Scallions: This can also work with some diced shallots or red onions.
- Gochujang: This is a spicy fermented Korean chili paste. Feel free to swap with some sriracha if that is more easily available to you.
- Tamari: I used a gluten-free tamari to help make this gluten-free for my gluten-free friends. You can use regular soy sauce or coconut aminos based on your own preference.
- Sesame Oil: This is an ingredient that adds a lot of flavor. If you have an allergy, feel free to omit.
- Sesame Seeds: I used a mix of regular sesame seeds and black sesame seeds. Feel free to use just one variety if desired. You can also omit them if you prefer.
- Lime: Helps add some brightness to the sauce and black beans. Feel free to swap with some lemon, or if you are in a pinch, feel free to use a splash of rice vinegar to taste as a replacement (I would use 2 tsp for the black beans and 1 tbsp for the sauce).
How to Make Garlic Scallion Black Bean Stuffed Sweet Potatoes
Preheat the oven to 425F. Use a fork to poke a few wholes over the surface of your sweet potato than cut them in half lengthwise. Place your sweet potatoes on a lined baking tray and top with 1/2 tbsp of oil. Rub the oil over the potatoes and place them cut side down on the baking tray. Roast the tray in the oven for 30-35 minutes or until the potatoes are soft and bottoms start to caramelize around the edges.
Meanwhile, add the black beans to a mixing bowl. Heat the remaining 1 1/2 tbsp of oil in a small sauce pan then add the white portion of the scallion and the garlic to the oil and sauté for about 1 minute or until the onion has softened and garlic is fragrant. Pour the scallion oil mixture over the black beans along with the zest and juice of half a lime, tamari and a pinch of salt. Stir everything together to coat, then taste and adjust with more salt as needed then set aside.
To a bowl add the gochujang, syrup, tamari, sesame oil, sesame seeds, lime zest and juice, and water and whisk together. Pour the mixture to the same sauce pan and bring to a simmer for about 3-5 minutes or until the sauce has reduced and thickened to your liking then remove from heat.
To assemble, place 1-2 potato halves on a plate and lightly smash the tops with a fork. Spoon over the black beans then drizzle with 1-2 spoons of the gochujang sauce and top with extra scallions as desired and enjoy.
Expert Tips
- Customize the ingredients to your taste. If you want your sauce less sweet, use less maple syrup and slowly add smaller amounts to fit your taste. For more sweet, add more sweetener to taste. You can also change up the sauce and use something entirely different.
- Add extra veggies. Serve this dish with any of your favorite veggies. Personally, I like to dice or shred my veggies and toss them together with the beans for an extra boost of antioxidants and fiber, but serve however you enjoy them.
Frequently Asked Questions
Yes! This is actually a great meal to meal prep ahead of the week. Prep your potatoes, black beans and sauce and store in separate airtight containers in the fridge for up to 4 days. When ready to enjoy, serve the black beans and sauce over the sweet potato then heat up if desired and enjoy.
Make sure you are using a gluten-free tamari/soy sauce equivalent and a gluten-free gochujang.
How to Serve
Assemble your plate by serving the beans over the baked sweet potatoes then pour over your sauce. For more veggies, consider adding any of the following to the black beans:
- Thinly sliced snap peas
- Arugula
- Thinly sliced radishes
More Easy Plant Based Recipes to Try
- Sticky Lemon Chickpea Pita Wrap
- Vegan Kale Caesar Salad Toast
- Herby Avocado White Bean Salad
- Homemade Peanut Noodle Instant Soup
- Buffalo Chickpea Salad Sandwich
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Garlic Scallion Black Bean Stuffed Sweet Potatoes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
These Garlic Scallion Black Bean Stuffed Sweet Potatoes are budget-friendly and pact with deep umami flavor thanks to the sweet and savory gochujang sauce.
Ingredients
Potatoes and Black Beans
- 3 medium sweet potatoes, scrubbed well
- 2 tbsp avocado oil
- 1, 15 oz can black beans, drained and rinsed
- 2 scallions, thinly sliced with the whites and greens separated (plus more for serving)
- 2 cloves garlic, grated
- Juice and zest of 1/2 lime
- 1/2 tbsp tamari
- Kosher salt
Gochujang Sauce
- 1 tbsp gochujang
- 3 tbsp maple syrup
- 1/2 tbsp tamari
- 1 tsp sesame oil
- 2 tsp sesame seeds (I used a mix of black and white)
- Juice and zest of 1/2 lime
- 3 tbsp water
Instructions
- Preheat the oven to 425F. Use a fork to poke a few wholes over the surface of your sweet potato than cut them in half lengthwise. Place your sweet potatoes on a lined baking tray and top with 1/2 tbsp of oil. Rub the oil over the potatoes and place them cut side down on the baking tray. Roast the tray in the oven for 30-35 minutes or until the potatoes are soft and bottoms start to caramelize around the edges.
- Meanwhile, add the black beans to a mixing bowl. Heat the remaining 1 1/2 tbsp of oil in a small sauce pan then add the white portion of the scallion and the garlic to the oil and sauté for about 1 minute or until the onion has softened and garlic is fragrant. Pour the scallion oil mixture over the black beans along with the zest and juice of half a lime, tamari and a pinch of salt. Stir everything together to coat, then taste and adjust with more salt as needed then set aside.
- To a bowl add the gochujang, syrup, tamari, sesame oil, sesame seeds, lime zest and juice, and water and whisk together. Pour the mixture to the same sauce pan and bring to a simmer for about 3-5 minutes or until the sauce has reduced and thickened to your liking then remove from heat.
- To assemble, place 1-2 potato halves on a plate and lightly smash the tops with a fork. Spoon over the black beans then drizzle with 1-2 spoons of the gochujang sauce and top with extra scallions as desired and enjoy.
Notes
Customize the ingredients to your taste. If you want your sauce less sweet, use less maple syrup and slowly add smaller amounts to fit your taste. For more sweet, add more sweetener to taste. You can also change up the sauce and use something entirely different. Add extra veggies.
Serve this dish with any of your favorite veggies. Personally, I like to dice or shred my veggies and toss them together with the beans for an extra boost of antioxidants and fiber, but serve however you enjoy them.
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This sauce was excellent! It was all good but it was the sauce that stole the show. I made it with butter beans because I didn’t realize I was out of black beans and it worked very well. Loved this!