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Black Bean & Quinoa Chili Stuffed Sweet Potatoes

  • Author: Flora & Vino
  • Total Time: 1 hour 10 minutes
  • Yield: 4-6 servings


Baked sweet potatoes stuffed with vegan chili served warm with your favorite chili toppings. Perfect for football Sunday and easy weeknight meals.



  • fresh cilantro
  • unsweetened almond milk yogurt
  • green onion, diced
  • sliced avocado
  • hot sauce


  1. Preheat oven to 400°F. Stab your cleaned sweet potatoes several times with a fork then place on foil-lined baking sheet. Bake sweet potatoes in the oven for 50-60 minutes, until fork-tender and oozing.
  2. When the sweet potatoes are almost done baking, prepare the chili. Add the Eden Foods Black Bean & Quinoa Chili  to a medium saucepan and heat over medium-low, stirring often, until the chili is steaming and warm throughout.
  3. Prepare your green onion and cilantro if you for serving, if using.
  4. Once sweet potatoes are done, split them open with a knife. Spoon 1/3-1/2 cup of chili inside each potato and serve warm with green onion, cilantro, avocado almond milk yogurt, and hot sauce.
  5. Store leftover Chili Stuffed Sweet Potatoes in the fridge for up 3-4 days and reheat before serving.
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Category: Entree
  • Method: Oven-Bake, Stovetop
  • Cuisine: Vegan, Gluten-Free, Grain-Free