Baked Sweet Potatoes with Black Beans and Guac

Maddie's food journal:


  • 4 medium sweet potatoes
  • 1 large avocado
  • 2 spring onions, sliced finely
  • 1 tomato, diced
  • 2 limes
  • 1 bunch coriander, chopped finely
  • 1 cob corn, corn removed
  • 1 red chilli, sliced finely
  • 1 tin black beans


  1. Bake the sweet potatoes on an oven tray at 180 degrees for 1-2 hours. It will depend on the size of the potato. I check mine by putting a skewer through the middle and take them out when the potato is soft through.
  2. Mash the avocado and add half of the spring onions, the juice of 1 lime, tomato, half of the coriander and half of the corn.
  3. Slice the sweet potato down the middle and gently make an opening. Put in a layer of black beans and top with a generous serve of guacamole. Garnish with spring onions, coriander, corn, chilli and a few extra black beans. Serve with a slice of lime.

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