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)
1/2 cup
Cilantro (coriander)
(chopped, for garnish)
1 fruit
Lime
(cut into wedges for serving)
Instructions
1. Preheat oven to 350 degrees F. 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 hummus dip following hummus recipe. 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. Serve with hummus Dip. Garnish with cilantro or parsley and serve with a lime wedge.
