Stuffed Sweet Potato Skins with Avocado Drizzle

14 105 172
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 30 min 8
Stuffed Sweet Potato Skins with Avocado Drizzle
Health Rating

Ingredients


4 medium potato Sweet potato
1 can (15oz) Black beans, canned (drained and rinsed)
1/2 cup Sweet yellow corn
1/4 cup White onion
1/2 cup chopped Red bell pepper
1 cup Spinach (chopped)
2 tsp Jalapeno pepper (seeded and chopped)
1/2 tsp Chili powder
1/2 tsp Cumin
1/4 tsp Black pepper
1/2 tsp Extra virgin olive oil
1 avocado(s) Avocado
1/4 cup Lemon juice
1/4 cup Water

Instructions


1. For the potato skin - Preheat oven to 350°F.

2. Roast sweet potatoes on a parchment lined cookie tray for 1 hour, or until a fork inserted into the flesh comes out easily. Remove sweet potatoes from oven and allow to cool for 5-10 minutes.

3. Cut sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that it can stand up on its own. Place skins back onto tray and lightly spritz with olive oil. Return to oven and bake for 8 minutes, allowing the skins to get nice and crispy.

4. While the skins are baking, mash up the scooped out sweet potato flesh. Add the black beans, corn, red peppers, onion, jalapeno pepper and spices. Stir to mix until well combined.

5. Remove skins from oven after 8 minutes and fill each skin with black bean mixture.

6. Bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.

7. For the avocado drizzle - Place avocado, lemon juice and water into a blender or food processor and blend until smooth and creamy. Add more water if you need to get things moving or if you want a thinner drizzle.

8. Drizzle all over baked stuffed sweet potato skins.

Notes:

Beans

are a great source of plant-based protein and are high in fiber which may promote healthy digestion! 

Sweet Potatoes

are a great source of beta carotene which is converted into vitamin A in the body and is important for healthy immunity and vision health


Nutrition Facts

Per Portion

Calories 172
Calories from fat 40
Calories from saturated fat 6.0
Total Fat 4.4 g
Saturated Fat 0.7 g
Trans Fat 0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.8 g
Cholesterol 0
Sodium 246 mg
Potassium 594 mg
Total Carbohydrate 27.8 g
Dietary Fiber 7.9 g
Sugars 4.3 g
Protein 5.4 g

Dietary servings

Per Portion


Meat Alternative 0.3
Vegetables 2.0

Energy sources


Pygal65%458.70639397423986233.799046993086523%292.4494678178719189.086725558021712%346.5929948205588113.8579362787660865%23%12%CarbohydratesFatProtein
Recipe from:
Lunch
Main