Description
Nutritious and flavorful stuffed sweet potatoes filled with a savory black bean and vegetable mixture, topped with creamy avocado and a drizzle of lime for a healthy and satisfying meal.
Ingredients
Units
Scale
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup canned black beans, drained and rinsed
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 avocado, diced
- 1 tbsp lime juice
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 400°F (200°C). Wash sweet potatoes and pierce with a fork. Place on a baking sheet and bake for 45–50 minutes or until tender.
- While sweet potatoes are baking, heat olive oil in a skillet over medium heat. Sauté red onion for 3–4 minutes until soft, then add garlic and bell pepper. Cook for another 3–4 minutes.
- Add black beans, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally. Remove from heat.
- Once sweet potatoes are done, let cool slightly, then slice open lengthwise and gently mash the flesh to create space for filling.
- Spoon the black bean mixture into the sweet potatoes.
- Top with diced avocado, a squeeze of lime juice, and garnish with chopped cilantro if desired.
Notes
- Customize with toppings like salsa, Greek yogurt, cheese, or hot sauce.
- Use canned corn or cooked quinoa for added texture and flavor.
- These are great for meal prep and can be reheated in the microwave or oven.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 9g
- Sodium: 260mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 10g
- Protein: 7g
- Cholesterol: 0mg