Black Bean Stuffed Sweet Potatoes with Avocado Dip
21
95
552
Ingredients
Minutes
Calories
Prep
Cook
Servings
10 min
1 h 25 min
2
Health Highlights
A perfectly delicious and easy meatless weekday meal.
Ingredients
2 medium potato
Sweet potato
1 can (15oz)
Black beans, canned
(drained, rinsed)
1 cup
Sweet corn, canned, drained
(or frozen)
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 dash
Salt and pepper
(to taste)
1/2 tsp
Hot sauce
(to taste)
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)
1/2 cup
Cilantro (coriander)
(chopped, for garnish)
1 fruit
Lime
(cut into wedges for serving)
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Poke 3-4 holes in each sweet potato and roast for about 1 hour or until fork tender.
Meanwhile, add the beans, corn, onion, bell pepper, Swiss chard, jalapeno, chili powder, cumin, cinnamon, paprika, turmeric, salt, pepper, and hot sauce to a large bowl and mix well to combine.
Next prep the avocado dressing by combining the avocado, lime juice, salt, hot sauce and water in a blender or food processor and blend until smooth and creamy. Taste and add more lime juice or salt if needed. If you want to thin out the dip add a bit of water or lime juice. Set aside.
When the sweet potatoes are ready, slice in half (make sure to handle them carefully as they will be hot). Scoop out the flesh and place into the bowl with all the other veggies. Stir to mix until well combined.
Place skins back onto a parchment lined baking sheet and return to oven. Bake for 5 minutes, or until the skins become crispy.
Remove skins from oven and fill each skin with the veggie mixture (you may have extra filling).
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.
Drizzle avocado dressing all over baked sweet potatoes. Garnish with cilantro or parsley and serve with a lime wedge.
