Black Bean Stuffed Sweet Potatoes with Avocado Dip

Black Bean Stuffed Sweet Potatoes with Avocado Dip

A perfectly delicious and easy meatless weekday meal.
Health Rating
Prep Cook Ready in Servings
10 min 1 h 25 min 1 h 35 min 2

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


1. Preheat oven to 350F degrees. Line a baking sheet with parchment paper.

 

2. Poke 3-4 holes in each sweet potato and roast for about 1 hour, or until fork tender.

 

3. While the sweet potatoes are roasting prep all the remaining ingredients and add in a large bowl. Drain and rinse beans and corn, dice onions, chop bell peppers and Swiss chard, finely dice jalapenos. Add all spices (chili powder, cumin, cinnamon, paprika, turmeric, salt, pepper and hot sauce) to bowl with veggies and mix.

 

4. Prep avocado dressing by combining avocado, lime juice, salt, hot sauce and water in a blender or food processor and blending 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.

 

5. 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.

 

6. Place skins back onto a parchment lined baking sheet and return to oven. Bake for 5 minutes, or until the skins become crispy.

 

7. Remove skins from oven and fill each skin with the veggie mixture (you may have extra filling).

 

8. 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.

 

9. Drizzle avocado dressing all over baked sweet potatoes. Garnish with cilantro or parsley and serve with a lime wedge.

 

Enjoy!

Nutrition Facts

Per Portion

Calories 609
Calories from fat 154
Calories from saturated fat 22.7
Total Fat 17.1 g
Saturated Fat 2.5 g
Trans Fat 0
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 10.2 g
Cholesterol 0
Sodium 1251 mg
Potassium 1989 mg
Total Carbohydrate 94 g
Dietary Fiber 29.9 g
Sugars 11.8 g
Protein 20.2 g

Dietary servings

Per Portion


Fruit 0.7
Meat Alternative 1.2
Vegetables 7.1

Energy sources


Pygal62%462.07456699542337226.045578630680425%292.38131760171694199.798853486907213%344.5124043769242114.7460713927782262%25%13%CarbohydratesFatProtein

Notes:

Quick Tips:

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).

No Swiss chard?

Try spinach instead.


Nutritional Highlights:

Sweet potatoes

High in vitamins A, C, B5 and B6. They are also high in fiber and help with blood sugar regulation.

About Contact Us
Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada