This Mexican-inspired stuffed kumara recipe is loaded with delicious black beans, quinoa, spices and fresh herbs with a big dollop of guacamole and homemade sour cream. A definite crowd-pleaser dinner and a great one to meal prep on Sunday for lunches during the week. Tip: Make a little extra guacamole and serve as a dip with kumara chips!

Serves 4


4 sweet potatoes, washed
1 tbsp olive oil*
1 onion, chopped
2 cloves garlic, chopped
1 red capsicum, diced
1 cup dried black beans, pre-soaked
½ cup quinoa 
½ tsp chilli powder 
½ tsp cumin 
½ tsp
Salt and freshly ground black pepper, to taste

Avocado Guacamole:
2 avocados, peeled and pitted
Juice of half a lemon
Handful of fresh coriander
Salt and freshly ground pepper, to taste

Sour Cream:
200g coconut yogurt
1 tbsp of tahini*
Juice of 1 lemon


Note: If using dried black beans, make sure to pre-soak these in water overnight before making this recipe. 

Preheat the oven to 180 degrees and prepare a baking tray lined with baking paper.

Pierce the skin of the washed sweet potatoes with a fork a few times and then bake for 60 minutes or until cooked through.

While the potatoes cook, put your soaked black beans into a pot and boil for 45 minutes or until tender. Rinse ½ cup of quinoa and place in a saucepan with 2 cups of water, cover with a lid and bring to the boil. Reduce heat to a simmer and cook for approximately 20 minutes. Drain, then set aside to cool.

To prepare the sour cream, simply mix all ingredients together in a bowl until smooth and leave in the fridge. 

For the guacamole, scoop the flesh out the avocados and mash it with a fork. Finely chop the coriander then mix into the avocado flesh along with the lime and salt and pepper. Leave in the fridge until you’re ready to plate up.

Peel and finely chop the onion, garlic and capsicum then add to a hot pan with a glug of EVOO. Add the spices, cooked beans and quinoa and stir to combine.

When the sweet potatoes are cooked, remove from the oven and cut them in half, then use a fork to slightly mash the inside of the potato, leaving the skin intact. Top with black bean mixture and serve with big spoonfuls of guacamole and sour cream on top. Enjoy!

*Item not available online but can be found in your local GoodFor store.

This recipe was contributed by Sarah aka @thesaarahproject.