Sweet Potato Boats with Marinated Beans
About this Recipe
These Sweet Potato Boats with Marinated Beans are one of those recipes that checks all the boxes. They’re cozy yet refreshing, super nourishing, and maybe best of all, they come together with just 15 minutes of hands-on prep. Yep, you heard that right! This is the kind of meal that works hard while you don’t—you pop the sweet potatoes in the oven, and while they roast, you mix up a vibrant, flavor-packed bean salad that only gets better as it sits in the fridge. Honestly, it’s a dream for anyone who loves prepping ahead, and it’s just as satisfying cold as it is warm. I love having a batch of this on hand for easy lunches or light dinners throughout the week. It’s one of those “make once, enjoy all week” kind of recipes.
What Makes Sweet Potato Boats with Marinated Beans special
There’s something magic about the balance of sweet, savory, and tangy happening here. The roasted sweet potatoes get that creamy, caramelized center with crisped edges. Meanwhile, the marinated bean salad is bursting with bright herbs, sun-dried tomatoes, a touch of sweetness from dates and maple, and tang from lemon and balsamic. The beans soak up all those good flavors as they sit, making every bite a little party.
And did I mention how customizable it is? Swap out the beans, skip the feta for dairy-free, or add your favorite fresh herbs. It’s a recipe you can really make your own.
What You’ll Need to make Sweet Potato Boats with Marinated Beans
Sweet potatoes
Olive oil + salt
Chickpeas
Cannellini beans
Chopped dates
Chopped fresh basil
Chopped fresh parsley
Crumbled feta
Lemon juice
Balsamic vinegar
Garlic
Sun-dried tomatoes
Maple syrup
Dried oregano
Pepper
Tahini, optional
How to Make Sweet Potato Boats with Marinated Beans
Roast the sweet potatoes: Preheat the oven to 425°F. Prick each sweet potato with a fork, rub with olive oil, and sprinkle with salt. Roast until tender.
Make the marinated beans: In a medium bowl, mix together the chickpeas, cannellini beans, dates, basil, parsley, feta, lemon juice, balsamic vinegar, garlic, sun-dried tomatoes, maple syrup, oregano, salt, and pepper. Toss until well combined.
Assemble the boats: Slice each roasted sweet potato lengthwise and fill with the marinated bean mixture.
Top it off: Drizzle with tahini, if you’d like.
Why make Sweet Potato Boats with Marinated Beans?
This recipe isn’t just about taste—it’s also seriously good for you. Sweet potatoes are packed with fiber, vitamin A, and complex carbs to keep you full and satisfied. Beans bring plant-based protein, more fiber, and essential minerals like iron and magnesium. The fresh herbs add a boost of antioxidants, while the dates and maple syrup bring a subtle sweetness to balance the savory notes. Every ingredient works hard to nourish and delight.
Tips
Want to meal prep? Store the sweet potatoes and beans separately in airtight containers for up to 5 days.
Don’t have cannellini beans? Swap in navy beans, great northern beans, or even black beans.
To make this recipe vegan, simply leave out the feta or use a plant-based alternative.
These are great cold too—perfect for lunchboxes or no-reheat meals.
Let’s Make Lunch (or Dinner!) Easy
I hope you give these Sweet Potato Boats with Marinated Beans a try! Whether you’re eating them fresh from the oven or cold straight from the fridge, they’re a flavorful, filling, and flexible meal that just works. If you make them, I’d love to hear how you customized yours—tag me on Instagram or leave a comment below!
Sweet Potato Boats with Marinated Beans
Ingredients
- 4 medium sweet potatoes
- 3 tbsp olive oil, plus more for sweet potatoes
- 1/4 tsp salt, plus more for the sweet potatoes
- 1 15-oz can chickpeas, rinsed and drained
- 1 15-oz can cannellini beans, rinsed and drained
- 1/2 cup chopped dates
- 1/4 cup fresh chopped basil
- 1/4 cup fresh chopped parsley
- 1/2 cup crumbled feta
- 2 tbsp lemon juice
- 1 tbsp balsamic vinegar
- 2 cloves minced garlic
- 3 tbsp chopped sun-dried tomatoes (in oil)
- 2 tsp maple syrup
- 1/2 tsp dried oregano
- Pepper to taste
- Tahini, optional for serving
Instructions
Preheat the oven to 425 F. Line three sheet pans with parchment paper.
Add the sweet potatoes to one sheet pan and prick them all over with a fork. Drizzle them with olive oil, then rub the oil over the potatoes and season with some salt. Place them in the oven for 45-55 minutes.
While the sweet potatoes are in the oven, make the marinated beans. To a medium bowl, add the chickpeas, cannellini beans, dates, basil, parsley, feta, lemon juice, balsamic, garlic, sun-dried tomatoes, olive oil, maple syrup, oregano, remaining salt and pepper. Toss everything together until well-combined.
Slice the sweet potatoes down the middle, lengthwise. Divide the bean mixture into four, and fill the sweets with the beans. Drizzle with tahini, if desired.
Notes
* To prep these sweet potatoes ahead of time, store the sweet potatoes and beans in separate airtight containers in the refrigerator for up to five days.
* Feel free to use different beans to substitute the chickpeas and cannellini beans.
