Hearty Stuffed Sweet Potatoes with Homemade Black Beans: Your Essential Vegan Meal Prep
In our fast-paced lives, the comfort and convenience of takeout meals can be a true lifesaver. There’s something uniquely satisfying about enjoying a delicious, nourishing meal that someone else has prepared, especially on days when your own kitchen is overflowing with dirty dishes and your energy levels are low. I know this feeling all too well. Before the world changed, my favorite form of self-care often involved a quick drive to pick up dinner – a meal always brimming with vibrant, plant-based ingredients I didn’t have to chop or cook myself.
Returning home with a warm, thoughtfully assembled meal made the daunting pile of dishes seem a little less intimidating. It was a small, indulgent pleasure that recharged me. One particular establishment, Naked Lunch, became my go-to for a quick, clean, and incredibly satisfying meal. Their signature “Jammed Yam” was a frequent order, a true beacon of plant-based comfort food. It featured a perfectly baked sweet potato, tender and naturally sweet, generously loaded with hearty black beans, crisp raw vegetables, sweet cooked corn, and a sprinkle of fresh herbs. It was wholesome, flavorful, and incredibly fulfilling.
Missing this beloved dish, I embarked on a mission to recreate it at home. The result is this copycat “Jammed Yam” recipe – an incredibly easy-to-make and customizable dish that brings that same level of comfort and nutrition right to your kitchen. It’s a versatile recipe, perfect for a quick weeknight dinner or a planned meal prep lunch. Get ready to jam a yam with us!
During times of change and introspection, many of us find ourselves exploring new hobbies and routines. For me, it’s been a journey of embracing new physical activities, like dancing during live streaming workouts with my friends over Zoom. But beyond fitness, I’ve also ventured into new culinary territories. One such adventure was cooking black beans from scratch for the very first time. It might sound simple, but for someone accustomed to the ease of canned beans, it felt like a significant step!
The Joy of Cooking Black Beans From Scratch
Have you ever considered making your own beans from dried legumes? It’s a culinary skill that often feels intimidating, reserved for seasoned chefs or those with abundant free time. However, I discovered that cooking black beans from scratch is surprisingly simple and incredibly rewarding. For these delightful “Jammed Yams,” I used Farmer Direct Organic black beans. These organic black beans have quickly become an indispensable pantry staple for me.
Black beans are a nutritional powerhouse, celebrated for being naturally low in fat, remarkably high in dietary fiber, and packed with plant-based protein, calcium, and other essential nutrients. Their earthy flavor and dense texture make them incredibly versatile, complementing a wide array of cuisines from around the globe. And the best part? Preparing them from scratch is far less complicated than I initially feared, requiring just a little bit of planning. I highly recommend cooking a large batch; you’ll find countless ways to incorporate them into various meals throughout your week, from salads and tacos to soups and, of course, these amazing stuffed sweet potatoes.
Expert Tips & Tricks for Perfect Homemade Black Beans
My journey into homemade beans began somewhat unexpectedly when my trusty can opener finally gave up the ghost. While initially inconvenient, it provided the perfect nudge to experiment with cooking dried black beans. For years, I’d admired those who effortlessly whipped up beans and rice from scratch, feeling their level of culinary mastery was far beyond my simple canned bean routine. I’m happy to report I was wrong! With a few simple tricks, anyone can achieve perfectly tender, flavorful black beans.
The secret to the best black beans lies in a three-step process: sorting, soaking, and then slow cooking on the stovetop for a few hours. First, take a moment to sort through your dried beans, removing any small stones or debris. This ensures a pleasant eating experience. Next, soaking the beans for at least eight hours significantly reduces cooking time and helps create a more uniform, tender texture. When it comes to cooking, I recommend using a combination of vegetable broth and filtered water. The vegetable broth imparts a wonderful richness and depth of flavor that plain water simply can’t match. As the beans simmer, they absorb this savory liquid, becoming incredibly delicious.
After cooking, simply drain, rinse, and season your beans to taste with a touch of Himalayan sea salt. The result is a batch of black beans that are superior in flavor and texture to anything you’d find in a can. This process isn’t just about making beans; it’s about elevating your home cooking with fresh, wholesome ingredients.
The Undeniable Benefits of Making Your Own Beans
Since discovering the ease and superior quality of homemade black beans, I’ve become a true convert. There are several compelling reasons why I now *love* making my own from scratch. Firstly, you gain complete control over the tenderness. No more crunchy beans when you’re craving a soft, creamy texture! If you prefer your beans exceptionally tender, a simple trick is to partially cover the pot while they cook, which helps retain moisture and create that desired creamier consistency.
Secondly, you control the quality and quantity. You can choose high-quality organic beans and cook exactly the amount you need, reducing waste and ensuring freshness. This is especially beneficial for meal prepping, as you can cook a large batch and store it for various meals throughout the week. Thirdly, and perhaps most importantly for many, you control the saltiness. If you’ve been following my recipes for a while, you know I often prioritize low-sodium or sodium-free meals. Canned beans can be notoriously high in sodium, even after rinsing. By cooking from scratch, you can season to your exact preference, ensuring a delicious outcome without unnecessary salt. It’s a small change that makes a big difference in both taste and health.
Crafting Your Copycat “Jammed Yam” Masterpiece
With your perfectly prepared homemade black beans ready, the next step is to bake your sweet potatoes. For this recipe, I find that halving the sweet potatoes lengthwise is ideal as it significantly reduces baking time and creates a perfect boat for all those delicious fillings. You can brush the cut sides with a touch of avocado oil for a slightly crispy edge and enhanced flavor, or, if you prefer an oil-free variation, they are still incredibly delicious baked plain. Place them facedown on a parchment-lined baking sheet – this method helps them caramelize beautifully on the underside, achieving that luscious, slightly browned exterior.
Bake them until they are wonderfully tender and nearly “oozing” with their natural sweetness. The exact baking time will depend on the size of your sweet potatoes, but generally, 25-35 minutes at 400°F should suffice. While your sweet potatoes are baking, make the most of your time by preparing all your fresh vegetable toppings. Washing, chopping, and getting everything ready in advance ensures a smooth and quick assembly process once the sweet potatoes are out of the oven.
A Symphony of Flavors: Toppings for Your “Jammed Yam”
The beauty of these “Jammed Yams” lies in their incredible versatility. Once your sweet potatoes are baked and slightly cooled, flip them face-up and generously stuff them with your freshly cooked black beans. This creates a warm, savory base for an explosion of fresh flavors. Now, it’s time to get creative with your toppings!
My personal signature creation, inspired by my takeout days, always included a vibrant medley of diced bell pepper for a sweet crunch, cooked corn for a burst of sweetness, finely shredded red cabbage for color and a slight peppery bite, creamy avocado halves for richness, and a generous sprinkle of fresh cilantro for herbaceous brightness. The original Naked Lunch menu item also featured diced pineapple, jalapeños for heat, and cooked quinoa, often served with a spicy jalapeño dressing. While I often customized my order by swapping some items, these additions are fantastic if you’re looking to explore different flavor profiles.
Don’t be afraid to experiment! Consider adding other delicious components like fresh salsa, a dash of your favorite hot sauce for an extra kick, pickled red onions for tang, a dollop of vegan sour cream or cashew cream for extra creaminess, or even some toasted pumpkin seeds for a textural contrast. Each topping contributes its unique character, allowing you to tailor your jammed yam to your exact preferences and create a truly personalized, nutrient-dense meal.
Serving Your Copycat “Jammed Yam”: Meal Prep & Fresh Enjoyment
This Copycat “Jammed Yam” is an ideal solution for a satisfying weeknight meal or a convenient lunch. While the individual recipe below is designed for one serving, the homemade black beans recipe yields a generous batch of perfectly seasoned and tender beans. I highly recommend taking advantage of this by baking several sweet potatoes and preparing a larger quantity of toppings. This approach allows you to create multiple meals that can be enjoyed throughout the week, making meal prep effortless.
Imagine having pre-baked sweet potato halves, cooked black beans, and chopped vegetables ready to go. You can quickly assemble your jammed yams in minutes, ensuring a wholesome and delicious meal even on your busiest days. While I often enjoy my jammed yams without any additional dressing, they pair wonderfully with a squeeze of fresh lime juice, a dollop of creamy hummus, a drizzle of tahini, or even your favorite salsa for an extra layer of flavor. The baked sweet potatoes, black beans, and fresh/cooked vegetable toppings all store well in airtight containers in the refrigerator for 5-7 days. This means you can mix and match components as you wish, creating fresh and exciting variations each time. Enjoy the versatility and incredible flavors!
More Inspiring Stuffed Sweet Potato Recipes
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Black Bean & Quinoa Chili Stuffed Sweet Potatoes
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Stuffed Purple Sweet Potatoes with Tandoori Chickpeas
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Breakfast Stuffed Sweet Potato
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Sweet Potato Boats with Sweet Potato Cream
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BBQ Jackfruit Stuffed Sweet Potatoes
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Stone Fruit Stuffed Sweet Potatoes
I Want to Hear From You!
If you embark on making this Copycat “Jammed Yam” recipe, I would absolutely love to hear about your experience! Your feedback is invaluable and helps me continue to create more delicious and exciting recipes for you. Please be sure to leave a comment below, along with a rating and review, so I can learn from your culinary adventures and incorporate your suggestions into future creations.
And don’t forget to share your beautiful dishes on Instagram! Tag me @flora_and_vino and use the hashtag #floraandvino so I can admire your stunning creations and share them with our growing community. For more plant-based inspiration and easy meal ideas, make sure to check out my Pinterest page and save your favorite recipes for later. If you enjoyed this post and want to stay updated with all my latest recipes and healthy living tips, head over to my homepage and subscribe to get updates delivered directly to your inbox. Your support means the world to me!
XO Lauren
Easy Black Beans From Scratch
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No reviews
Author: Flora & Vino
Total Time: 45 minute
Yield: ~3 cups, cooked
Diet: Vegan
Description
Learn how to make easy black beans from scratch using dried black beans, filtered water, and vegetable broth, cooked on the stovetop and seasoned with Himalayan sea salt.
Ingredients
- 1 cup Farmer Direct Organic Black Beans, dry and sorted
- 1 1/2 cups filtered water
- 1 1/2 cups vegetable broth
Instructions
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Soak black beans in 3 cups of filtered water for at least 8 hours.
- Drain and rinse well.
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Add rinsed black beans to a large pot with filtered water and vegetable broth.
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Cover and bring to a boil over high heat. Then reduce to a simmer and cook uncovered for 1 1/2 – 2 1/2 hours or until the beans are tender. Add more water or vegetable broth as needed to keep beans completely covered during the cooking process.
- Drain and season beans to taste with Himalayan sea salt.
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Store leftover black beans in an airtight container in the refrigerator for 5-7 days.
Notes
For more tender beans, try partially covering the pan with a lid. For firmer beans, leave uncovered.
- Prep Time: 8 hrs
- Cook Time: 2 1/2 hrs
- Category: Side
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Grain-Free
Copycat “Jammed Yam”
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
Author: Flora & Vino
Total Time: 45 minutes
Yield: 1 serving
Diet: Vegan
Description
Baked sweet potatoes stuffed with black beans, corn, raw veggies, avocado, and a squeeze of lime. Perfect for easy meal prep lunch or dinner!
Ingredients
- 1 sweet potato, sliced in half lengthwise
- drizzle of avocado oil
- 1/2 cup Farmer Direct Organic black beans, cooked*
- 1/4 cup bell pepper, diced
- 1/4 cup red cabbage, shredded
- 1/4 cup cooked corn
- 1/2 avocado, sliced
Optional Toppings
- squeeze of lime
- cilantro
- salsa
- hot sauce
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Rub sweet potatoes with a bit of avocado oil and place facedown on the parchment lined baking sheet. Bake for 25-28 minutes or until tender to the touch. Baking time will vary depending on size of sweet potato.
- While the sweet potato is baking, prepare your vegetables and herbs by washing and chopping. Cook the corn on the stovetop according to package instructions. Set aside.
- Once sweet potatoes are baked, turn face-up and place on serving plate.
- Score with a knife and stuff with black beans. Top with bell pepper, shredded cabbage, cooked corn, and avocado. Add optional toppings and enjoy!
- Store leftovers in an airtight container in the refrigerator for 1-2 days, though best when served fresh.
Notes
See above recipe for making black beans from scratch or use pre-cooked or canned black beans.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner, Entree
- Method: Oven-Bake, Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free
This post is brought to you by Farmer Direct Organic, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!