Black Bean Stuffed Sweet Potatoes with Veggies

Black Bean Stuffed Sweet Potatoes with Veggies

Health Rating
Prep Cook Ready in Servings
10 min 1 h 25 min 1 h 35 min 2
Scheduled for:
Lunch on Monday
Leftovers:
Dinner on Wednesday
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Ingredients for 2

Show Original

2 medium potato Sweet potato
1 can (15oz) Black beans, canned (drained, rinsed)
1 cup Frozen yellow corn kernels
1/2 small Yellow onion (diced)
1/2 cup chopped Red bell pepper
1 cup Swiss chard (chopped)
2 tsp Jalapeno pepper (finely diced)
1/2 tsp Chili powder
1/4 tsp Cumin
1/4 tsp Cinnamon
1/4 tsp Paprika
1/4 tsp Turmeric, ground
1/2 tsp Hot sauce (to taste)
1 dash Salt and pepper (to taste)
1/2 cup Cilantro (coriander) (chopped, or parsley)
1 fruit Lime
1 avocado(s) Avocado (for dressing)
1/4 cup Lime juice (fresh) (for dressing)
1 pinch Salt (to taste, for dressing)
1/4 tsp Hot sauce (to taste,for dressing)
1/4 cup Water (for dressing)

Instructions


  1. Slice sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Place skins back onto a parchment lined cookie sheet and return to oven and bake for 5 minutes, or until the skins become crispy.
  2. To the scooped out sweet potato, add the black beans, corn, onions, red peppers, swiss chard, jalapeño pepper and spices. Stir to mix until well combined. Taste mixture and adjust seasoning.
  3. Remove skins from oven and fill each skin with black bean mixture (you may have extra filling)
  4. Place back in the oven and bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.
  5. Drizzle dressing all over baked sweet potatoes. Enjoy!

Advanced Preparation

1 - 2 days prior [optional], Sweet potato 2 medium potato
Instructions:

Preheat oven to 350°F. Roast sweet potatoes for about 1 hour, or until fork tender.

1 day prior [optional], Avocado 1 avocado(s)
Instructions:

Place all the dressing ingredients into a food processor and mix until smooth and creamy. Add more water or lime juice if needed. Taste and add more lime juice or salt if needed. To thin out the dip, add a bit of water or lime juice.

Nutrition Facts

Per Portion

Calories 625
Calories from fat 149
Calories from saturated fat 22.4
Total Fat 16.6 g
Saturated Fat 2.5 g
Trans Fat 0
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 10.2 g
Cholesterol 0
Sodium 1102 mg
Potassium 2047 mg
Total Carbohydrate 98 g
Dietary Fiber 29.6 g
Sugars 11.8 g
Protein 20.7 g

Dietary servings

Per Portion


Fruit 0.7
Meat Alternative 1.2
Vegetables 7.1

Energy sources


Pygal63%460.691309425153229.4815179952133224%292.2574935656229196.1467626665072713%344.4669105900577114.7662037730667663%24%13%CarbohydratesFatProtein

Notes:

To make this recipe "GO BOTH WAYS": When making the filling, sub black beans for cooked ground turkey or pulled chicken - you can easily make two different fillings and then just stuff accordingly (for who's veggie-friendly and who's not).

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