Description
These Stuffed Sweet Potatoes are a delicious and nutritious meal option that’s perfect for a vegetarian dinner. Loaded with a flavorful mix of black beans, corn, and spices, these stuffed sweet potatoes are topped with cheese, cilantro, avocado, and a dollop of Greek yogurt for a satisfying meal.
Ingredients
Scale
Sweet Potatoes:
- 4 medium sweet potatoes
Filling:
- 1 tablespoon olive oil
- 1/2 cup red onion (diced)
- 2 cloves garlic (minced)
- 1 cup canned black beans (rinsed and drained)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
Toppings:
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped fresh cilantro
- Sliced avocado
- Greek yogurt or sour cream for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Bake the sweet potatoes: Scrub the sweet potatoes, pierce them with a fork, and roast for 45–50 minutes until tender.
- Prepare the filling: In a skillet, sauté red onion, garlic, black beans, corn, cumin, chili powder, paprika, salt, and pepper until heated through.
- Assemble: Slice open the sweet potatoes, fluff the insides, and fill with the black bean and corn mixture.
- Top and serve: Add cheese, cilantro, avocado, and a dollop of Greek yogurt or sour cream on top.
Notes
- For a heartier version, add cooked shredded chicken or quinoa to the filling.
- Vegan? Skip the cheese and dairy toppings or use plant-based alternatives.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 320
- Sugar: 9g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 10mg
