Stuffed Baked Sweet Potato w/ Black Beans & Salsa (gluten-free, dairy-free)

Stuffed Baked Sweet Potato w/ Black Beans & Salsa (gluten-free, dairy-free)


A deliciously baked and stuffed sweet potato with black beans, spinach and salsa

This has been one of my favorite healthy dinner recipes lately, and the good news is that it’s much easier to make than it looks.

This recipe is gluten, dairy and refined sugar-free – and it’s tasty too!

Whether I’m meal prepping for the week or just want to whip up something for dinner fairly quickly, this is one of my current go-to’s. You can also sub out the sweet potato for regular potato if you prefer – both go great with the black bean, spinach and tomato filling!

Hope you love it as much as I do!

Liezl XO


-2 sweet potatoes (roughly 300g each)
-1 cup drained black beans (1 can)
-2 cups cherry tomatoes
-1 to 2 handfuls baby spinach
-dried oregano, salt and pepper (to taste)
-quick spray cooking oil
-1 Tablespoon salsa per serving
-optional: 1 Tablespoon nutritional yeast per serving OR *grated cheese
SERVES 2 (can halve or multiple recipe as needed)

*Use vegan/ dairy-free cheese or nutritional yeast to keep this recipe dairy-free


-I always preheat the oven to 360-400 F (roughly 180-200 C) first to bake the sweet potatoes
-If you’re not sure about grams of sweet potatoes you can weigh them (100 grams of sweet potato will be about 86 calories)
-You can use regular potatoes if you’d prefer, both are nice
-I cook a few at a time to meal prep, but start by washing them really well and placing them on a baking tray lined with baking paper
-I cook them in the oven for 30-60 minutes until they’re soft inside
-Once they’re almost done cooking, I make the rest of the recipe cause this part goes so quickly
-I chop up about 2 cups of cherry tomatoes into pieces, and add a few handfuls of baby spinach with the tomatoes to a pan
-I drain and rinse a can of black beans and add them to the pan with oregano, salt and pepper and a quick spray of cooking spray
-I cook that on the stove for a few minutes, it’s very quick to cook and I don’t like it to go mushy for this recipe
-When the sweet potatoes are ready, I add one to my plate and slice it in half
-I like to take a fork and smash it up a bit inside, but that’s optional
-I sometimes sprinkle a Tablespoon of nutritional yeast on the sweet potato (it adds more flavor, and a slight cheesy sort of taste), you can alternatively use real cheese (dairy) or even vegan cheese
-Then I serve about 1/2 of the beans and vegetables into each sweet potato (so the beans and vegetable serves 2)
-I’ve also been loving adding a teaspoon or 2 or salsa on top!
-I’m obsessed with this healthy dinner at the moment, and it’s easy to make more quantities meal prep this recipe (and just heat it up and serve the next day, which is what I do)


Photo and recipe by Liezl Jayne Strydom – for