|15 min||1 h 30 min||8|
|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 dash||Black pepper|
|1/2 tsp||Extra virgin olive oil|
|1/4 cup||Lemon juice|
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.
are a great source of plant-based protein and are high in fiber which may promote healthy digestion!
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