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Vegetarian Chorizo Stuffed Sweet Potatoes l SimplyScratch.com #vegetarian #chorizo #sweetpotato #healthy #tahini #roasted #blackbeans #southwest #easy #recipe

Vegetarian Chorizo Stuffed Sweet Potatoes with Crispy Black Beans

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There's so much flavor going on in these Vegetarian Chorizo Stuffed Sweet Potatoes! Roasted sweet potatoes are stuffed with vegetarian chorizo and topped with crispy black beans, drizzled with a southwest tahini dressing and finished off with fresh avocado, cilantro and green onions. A satisfying meal in and of itself!
Course Special Diets
Cuisine Tex Mex
Keyword avocado, chorizo, roasted black beans, southwest dressing, sweet potato, vegetarian
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 4 servings
Calories 363
Author Laurie McNamara

Ingredients

FOR THE SOUTHWEST TAHINI DRESSING:

  • tablespoons tahini
  • 1/2 clove garlic grated
  • 1 medium lime juiced
  • 2 teaspoon southwest seasoning
  • 1 teaspoon olive oil
  • water for thinning out

FOR THE CRISPY BLACK BEANS:

  • 1 (15 ounce) can black beans rinsed, drained and patted dry
  • 1 teaspoon olive oil extra light or use olive oil spray
  • pinch kosher salt

FOR THE STUFFED SWEET POTATOES:

  • 4 sweet potatoes small to medium size, scrubbed and patted dry
  • vegetarian chorizo or use Morning Star
  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 2 green onions sliced

Instructions

FOR THE SOUTHWEST TAHINI DRESSING:

  • Combine the tahini, garlic, lime juice, olive oil and southwest seasoning in a small jar or bowl. Add enough warm water until it reaches a desired consistency. About 1 to 2 tablespoons or more.

FOR THE CRISPY BLACK BEANS:

  • Preheat your oven to 375°.
  • On a foil lined, rimmed baking sheet, toss black beans with olive oil and kosher salt. Toss, spread evenly and roast for 25 to 30 minutes.

FOR THE STUFFED SWEET POTATOES:

  • In a preheated 375° oven, roast your sweet potatoes for 1 hour or until fork tender. (preferably at the same time as your black beans)
  • Once roasted and cool enough to handle, make an incision along the top, and squeeze to open.
  • Meanwhile prepare the vegetarian chorizo by adding to a skillet with water and cooking until saucy and heated through.
  • Stuff each sweet potato with spoonfuls of warm vegetarian chorizo and drizzle with tahini dressing. Top with a slice of avocado and crispy black beans. Garnish with fresh cilantro and sliced green onions.

Nutrition

Serving: 1potato | Calories: 363kcal | Carbohydrates: 56g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 134mg | Potassium: 1121mg | Fiber: 12g | Sugar: 10g | Vitamin A: 32320IU | Vitamin C: 17mg | Calcium: 138mg | Iron: 3mg