Description
These Southwest Stuffed Sweet Potatoes are hearty, flavorful, and packed with plant-based protein. Roasted sweet potatoes are filled with a zesty black bean and corn mixture for a satisfying and nutritious meal.
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 red bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1 avocado, diced (optional topping)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Scrub the sweet potatoes and pierce each several times with a fork. Place on the baking sheet and roast for 40 to 50 minutes, or until tender.
- While the sweet potatoes are roasting, heat olive oil in a skillet over medium heat. Add diced onion and bell pepper and sauté for 4 to 5 minutes until softened.
- Stir in black beans, corn, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Cook for another 5 to 7 minutes, stirring occasionally.
- Remove from heat and stir in lime juice and chopped cilantro.
- Once the sweet potatoes are cooked, slice them open lengthwise and gently fluff the insides with a fork.
- Spoon the Southwest bean mixture evenly into each sweet potato. Top with diced avocado if desired and serve warm.
Notes
- For extra heat, add diced jalapeño or a pinch of cayenne pepper.
- You can top with salsa, dairy-free yogurt, or a drizzle of tahini for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This recipe is great for meal prep and can be reheated in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 11 g
- Protein: 10 g
- Cholesterol: 0 mg
