Black Bean Stuffed Sweet Potatoes with Avocado Dip

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Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 25 min 2
Black Bean Stuffed Sweet Potatoes with Avocado Dip
Health Rating
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


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 excluding the dressing and ingredients for serving. 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%344.5124043769243114.7460713927781962%25%13%CarbohydratesFatProtein

Notes:

Nutritional Highlights:

Avocados
are a great source of healthy monounsaturated fatty acids which are so important for heart health!

Sweet potatoes
A rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C.

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