These Black Bean Stuffed Sweet Potatoes are a hearty, fiber-rich meal. Roasted sweet potatoes paired with a zesty black bean filling, creamy avocado, and a touch of yogurt make a simple, nourishing, and flavorful dish.
For toppings:Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients:
- 4 sweet potatoes
- 1 tbsp olive oil or avocado oil
- 1 can black beans, strained & rinsed
- 1 cup cherry tomatoes
- ½ cup corn
- ⅓ cup cilantro chopped, tightly packed
- ¼ cup red onion diced
- 1 clove garlic diced
- ½ lime juiced
- 2 tsp olive oil
- ¼ tsp sea salt
- Pinch pepper
- Pinch chili flakes
For toppings:
- 1 avocado
- Lime juice
- Sour cream or greek yogurt
Directions:
- Preheat over to 400F/200C. Using a fork poke small holes in sweet potatoes, about 1 inch apart. Line baking tray with parchment paper, and paint sweet potatoes with oil to lightly coat. Bake for 40 minutes to 1 hour – checking with fork until tender all the way through.
- In a bowl, combine the black beans, tomato, corn, cilantro, red onion and garlic. Drizzle with lime juice and olive oil. Finish with salt, pepper and chili flakes. Mix to combine.
- Add optional topping of avocado (mix with lime juice and salt for a quick and easy guacamole) and sour cream or greek yogurt (mix with lime juice and salt for a tangier dressing)
- Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with sour cream or yogurt mixture.
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