Sharon Palmer RD

Published on September 12, 2026

These Loaded Sweet Potatoes with Spicy Kamut Wheat Berries and Black Beans turn simple ingredients into a hearty, flavorful plant-based meal. Naturally vegan and packed with fiber, plant protein, whole grains, and colorful vegetables, these stuffed sweet potatoes are topped with spicy Kamut wheat berries and savory black beans for a satisfying combination of textures and flavors. Perfect for a healthy lunch or dinner, this easy vegan sweet potato recipe is a delicious way to enjoy wholesome, nutrient-rich foods. Packed with the health and nutrition power of whole grain Kamut wheat, these vegan, stuffed sweet potatoes are brimming with fiber, plant protein, healthy fats, vitamins, minerals, and phytochemicals linked with health benefits. Just bake up the sweet potatoes (microwave them if you’re in a hurry), simmer this flavorful spicy filling, which contains whole grain Kamut, onion, bell pepper, black beans, corn, and flavorful spices, create a simple cashew cream topping, and load up those tender golden sweet potatoes with toppings, including avocado, cilantro, and green onions. You can create each loaded sweet potato to serve, or set out the filling and toppings and let each one at the dinner table prepare their own sweet potato just the way they like it. And don’t forget to pack up those leftovers for a wonderful meal the next day! In fact, this recipe makes an excellent meal prep dish. Just dish up the potatoes, top with the filling, and pack away the cashew cheese and toppings to add after reheating them. Yum!

What is Kamut?

Kamut® is the trademarked name for Khorasan wheat, an ancient wheat variety known for its large, golden kernels and rich, nutty flavor. Nutritionally, Khorasan wheat provides whole-grain carbohydrates, plant-based protein, fiber, iron, magnesium, zinc, and other essential nutrients, making it a wholesome addition to a balanced diet. Just cook it up like you what brown rice or farro and serve it as a grain to accompany stir-fry, curry, or grain bowls. Learn more about Kamut here.

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Loaded Sweet Potatoes with Spicy Kamut & Black Beans

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Author: The Plant-Powered Dietitian
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Vegan

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Description

These loaded sweet potatoes with spicy Kamut wheat berries and black beans are a hearty, healthy vegan meal packed with plant protein, fiber, and flavor.

Ingredients

Scale

Sweet Potatoes:

6 medium sweet potatoes

Spicy Kamut Black Bean Filling:

1 tablespoon extra-virgin olive oil
1 medium onion, diced
1 small bell pepper, diced
3 cloves garlic, minced
1 small jalapeno pepper, finely diced
2 teaspoons chili powder
1 cup Kamut wheat berries, uncooked
2 cups vegetable broth
1 cup water
2 tablespoons tomato paste
1 cup black beans, canned or cooked, drained
½ cup corn (fresh cooked, frozen, or canned, drained)

Cashew Cream:

1 cup raw cashews
Boiling water
½ lemon, juiced
½ cup plant-based milk, plain, unsweetened
2 tablespoons nutritional yeast
1 clove garlic
Pinch salt and white pepper

Toppings:

1/3 cup prepared salsa
1 medium avocado, thinly sliced
1/3 cup chopped cilantro
3 stalks green onions, sliced

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Instructions

Preheat oven to 375 F. Place fresh, unpeeled sweet potatoes on a baking sheet or in 9 x 13-inch baking dish. Use a fork to pierce each sweet potato several times. Place in oven and bake for about 1 hour, until soft and tender when squeezed. Remove from oven and set aside. (Alternatively, place sweet potatoes in a microwave-safe dish and cook on high for about 10 minutes until tender.)
While sweet potatoes are baking, make the spicy Kamut wheat berry filling.
Heat olive oil in a large sauté pan or pot over medium heat.
Add onion, bell pepper, garlic, and jalapeno, and sauté for 6 minutes.
Add chili powder and Kamut wheat berries and sauté for an additional 2 minutes.
Add vegetable broth, water, and tomato paste, stir well, cover, and cook over medium heat for about 40 minutes, stirring frequently. If mixture becomes dry, add a small amount of water to create a moist mixture that doesn’t stick to the pan.
Add beans and corn and continue to cook for about 5 minutes, stirring frequently, until Kamut wheat berries are tender yet firm.
Remove spicy Kamut wheat berry filling from stove and set aside.
While spicy Kamut wheat berry filling is cooking, make cashew cream by placing raw cashews in a small bowl and covering with boiling water. Let soak for 20 minutes.
Drain water from cashews, and place drained cashews in the container of a small blender. Add lemon juice, plant-based milk, nutritional yeast, garlic, salt, and white pepper. Blend until smooth and creamy. May need to stop and scrape down sides. Transfer to a small bowl.
Prepare loaded sweet potatoes by slicing a vertical cut down the length of each cooked sweet potato, then slicing another horizontal cut down the width of each sweet potato to create a cross formation. Gently squeeze the sweet potato lengthwise to allow it to separate slightly to create an opening for stuffing it.
Scoop up the Kamut wheat berry filling on top of each sweet potato (about 2/3 cup per sweet potato), allowing it to spill over sightly.
Top each sweet potato with: cashew cream (3 tablespoons), salsa (1 tablespoon), avocado slices (1/6^th avocado), chopped cilantro (1 tablespoon), and green onion (1 tablespoon). Serve immediately.

Notes

May serve each stuffed sweet potato on a large platter or baking dish. Alternatively, in individual serving bowls, dish up the filling, cashew cream, and toppings and let each dinner guest top their own sweet potato just the way they like it.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Entree
Cuisine: American