Salsa Stuffed Sweet Potatoes

13 75 723
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 2
Salsa Stuffed Sweet Potatoes
Health Highlights


2 large potato Sweet potato (more if you're doubling recipe)
1 tbsp Coconut oil
1 pinch Sea Salt
1 avocado(s) Avocado (cut into chunks or turned into guacamole)
1 cup Black beans, raw (heated up with green onion, chili powder and cumin)
1 stalk(s) Green onion (chopped)
1/2 tsp Chili powder
1 dash Cumin
1 cup Salsa, ready-to-serve
1/4 small Red onion (2 to 3 tbsp., diced)
1/4 cup Cilantro (coriander) (chopped)
1 pinch Sea Salt
1/4 cup Cashew cream (for drizzling)


Scrub sweet potatoes, pat dry, rub with coconut oil and sprinkle with salt. Bake at 400 F on a parchment or foil-lined baking sheet for 1 hour, or until soft and creamy inside.

Make a slit down the middle.

Combine avocado, beans, salsa, onion, cilantro, salt and add on top of sweet potato halves.

Drizzle with cashew cream.

Nutrition Facts

Per Portion

Calories 723
Calories from fat 273
Calories from saturated fat 85
Total Fat 30 g
Saturated Fat 9.5 g
Trans Fat 0 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 10.5 g
Cholesterol 0
Sodium 1219 mg
Potassium 3118 mg
Total Carbohydrate 97 g
Dietary Fiber 31 g
Sugars 16.9 g
Protein 31 g

Dietary servings

Per Portion

Meat Alternative 2.4
Vegetables 7.6

Energy sources