These burrito-stuffed sweet potatoes are hearty, full of flavor, entirely plant-based, and allergy-friendly. Recipe adapted from The First Mess Cookbook by Laura Wright.

Today feels like a celebration of bold, colorful food. These Burrito-Stuffed Sweet Potatoes combine roasted sweet potatoes with a savory black bean and rice filling, bright Rustic Salsa, a simple chunky guacamole, and crisp shredded cabbage for texture. The result is a satisfying, dairy-free, vegan dinner that’s easy to prepare and packed with nutritious ingredients. This recipe is rooted in the style of Laura Wright’s The First Mess Cookbook, which highlights seasonal produce, vibrant flavors, and home-style plant-based cooking.

This dish is essentially a baked sweet potato turned into a portable bowl: tender, caramelized potato flesh split open and filled with a fragrant mix of brown basmati rice and seasoned black beans. The Rustic Salsa adds fresh acidity and crunch from peppers, tomatoes and red onion, while the guacamole brings creaminess and lime brightness. Finish each serving with a handful of cabbage or romaine for freshness and, if you like heat, a dash of hot sauce.

Yield: 4

Burrito-Stuffed Sweet Potatoes

Black beans with rice, Rustic Salsa and a simple guacamole stuffed inside roasted sweet potatoes — a wholesome, gluten-free, dairy-free main that works for weeknights or casual gatherings.

Prep Time
10 minutes

Cook Time
1 hour

Total Time
1 hour

Ingredients

For the potatoes and filling

• 4 small sweet potatoes
• 1/2 cup uncooked brown basmati rice (125 mL), rinsed
• 1 cup cooked black beans (250 mL)
• 1 teaspoon ground cumin
• 1/2 clove garlic, minced
• 1/2 teaspoon virgin olive oil
• 1 teaspoon tomato paste and a pinch of salt
• 1 1/4 cups (300 mL) water for cooking the rice and beans

Rustic Salsa

• 1 yellow or red bell pepper, seeded and chopped
• 1 cup cherry tomatoes (250 mL), halved
• 1/2 small red onion, chopped
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons virgin olive oil, salt and pepper to taste

Guacamole

• 1 ripe, medium avocado
• 1/2 clove garlic, minced
• 1 tablespoon fresh lime juice
• 2 tablespoons chopped fresh cilantro
• Generous pinch of salt

For serving

• Shredded cabbage or romaine lettuce
• Hot sauce, optional

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
2. Place the sweet potatoes in the baking dish and prick each one a few times with a fork. Bake until very tender, about 45 minutes, depending on size.
3. While the potatoes roast, prepare the rice and beans: in a medium saucepan combine the rinsed basmati rice, cooked black beans, cumin, minced garlic, olive oil, tomato paste and a pinch of salt. Add 1 1/4 cups (300 mL) water, cover, and bring to a boil over medium heat. Reduce to a simmer and cook until the liquid is absorbed, about 40 minutes. Keep warm.
4. Make the Rustic Salsa by mixing chopped bell pepper, halved cherry tomatoes, chopped red onion, lime juice, cilantro and olive oil in a bowl. Season with salt and pepper and toss gently. Set aside to allow the flavors to meld.
5. Prepare the guacamole by mashing the avocado flesh in a bowl. Add the minced garlic, lime juice, chopped cilantro and a pinch of salt. Mash until you have a chunky, well-seasoned paste. Taste and adjust seasoning if needed.
6. When the sweet potatoes are tender, place each one in a shallow bowl. Cut a lengthwise slit along the top and gently pull back the skin to open the potato.
7. Spoon the rice and bean mixture into each potato, dividing it evenly. Top each potato with about one-quarter of the Rustic Salsa, a dollop of guacamole, and a handful of shredded cabbage or romaine. Serve immediately with hot sauce on the side if desired.

Nutrition Information

Yield:

4 servings

Amount Per Serving:
Unsaturated Fat: 0g

More sweet potato ideas

• Vegan Cheesy Sweet Potato Pierogi
• Smoky Sweet Potato Soup with Jalapeño Cornbread
• Sweet Potato Adzuki Bean Burger Sliders with Dill Aioli
• Smoky Mac-Stuffed Sweet Potatoes

Tips and variations: To make this recipe faster, use pre-cooked rice or leftover grains and warmed canned black beans. Swap brown basmati for quinoa, farro, or white basmati to change texture. Add roasted corn or poblano for a smokier salsa, or stir chopped pickled jalapeño into the guacamole for heat. For a heartier meal, top with baked tofu or tempeh crumbles seasoned with smoked paprika and chili powder.

Storage and reheating: Assemble components separately if you plan to store leftovers. Keep the rice and beans, salsa, and guacamole refrigerated in airtight containers for up to 3 days. Reheat the sweet potatoes and filling in the oven or microwave, then top with fresh salsa and guacamole just before serving to preserve bright flavors and texture.

This Burrito-Stuffed Sweet Potatoes recipe is a flexible, nutritious option for anyone following a plant-based, gluten-free, or dairy-free diet. The combination of roasted sweet potato, seasoned beans and rice, bright salsa, and creamy guacamole creates a balanced plate with protein, fiber, healthy fats, and plenty of flavor — ideal for family dinners or meal prep.