5-Ingredient Slow Cooker Black Bean Stuffed Sweet Potatoes are easy to prepare in the slow cooker and make for a filling, festive and delicious meal.
Don’t you just love a one-pot meal?
I know I do, especially when that meal can be prepared in the slow cooker!
Since creating the one-pot recipe Slow Cooker Buffalo Chicken & Sweet Potatoes I’ve been playing around with a vegetarian sweet potato recipe and this one hits it out of the park.
If you’re a fan of hearty, satisfying vegetarian meals – then definitely add these black bean quinoa bowls and black bean salad with corn recipe to your list too!
My favorite part of this one is how easy the prep is. Simply stir together a few pantry ingredients, plop in a few sweet potatoes, cover, and walk away.
Of course, what makes this one really special are the toppings. Feel free to add whatever toppings you love to create a one-of-a-kind sweet potato masterpiece!
I hope you’ll give this one a try soon. If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!
PS – If you love this easy crockpot soup, I think you’ll really like this collection of vegetarian slow cooker recipes too!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Serve the sweet potatoes sprinkled with a little salt and the black beans separately for resistant eaters.
2 | Make a DIY sweet potato bar with all the toppings. Encourage each person to create their own sweet potato masterpiece!
THIS RECIPE IS . . .
dairy free , egg free , gluten free , mayo free , nut free , soy free , vegan , vegetarian
5-Ingredient Slow Cooker Black Bean Stuffed Sweet Potatoes
Equipment
Ingredients
- 2 15- oz cans black beans drained and rinsed
- 1 ⅓ cup salsa divided*
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon kosher salt
- ⅓ cup water
- 2 medium or 4 small sweet potatoes scrubbed
- Optional toppings: Yogurt sour cream, cheese, chopped scallion, sliced avocado, chopped cilantro, pickled or fresh jalapeño, shredded cabbage, fresh lime wedges for squeezing.
Instructions
- In the base of a 6-quart slow cooker, stir together the beans, 1 cup salsa, garlic powder, smoked paprika, water and salt. Place the sweet potatoes on top of the bean mixture.
- Cover and cook on low for 6 hours or high for 4, or until the sweet potatoes are tender and cooked through.
- Carefully remove the sweet potatoes, slice in half, and serve topped with the black beans, the remaining salsa, and any other toppings you like.
Notes
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