Black Bean Stuffed Sweet Potatoes with Avocado Dip
22
95
593
Ingredients
Minutes
Calories
Prep
Cook
Servings
10 min
1 h 25 min
2
Health Highlights
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 avocado(s)
Avocado
(for dressing)
1/4 cup
Lime juice (fresh)
(for dressing)
1 pinch
Salt
(to taste, for dressing)
1/4 tsp
Hot sauce
(to taste, for dressing)
1/4 cup
Water
(for dressing)
1/2 cup
Cilantro (coriander)
(chopped, for garnish)
1 fruit
Lime
(cut into wedges for serving)
1/4 cup shredded
Dairy-free mozzarella cheese shreds
Instructions
Preheat oven to 350F degrees. Line a baking sheet with parchment paper.
Poke 3-4 holes in each sweet potato and roast for about 1 hour, or until fork-tender.
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 a bowl with veggies and mix.
Prep avocado dressing by combining avocado, lime juice, salt, hot sauce, and water in a blender or food processor and blending until smooth and creamy. Taste and add more lime juice or salt if needed. If you want to thin out the dip add a bit of water or lime juice. Set aside.
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 it into the bowl with all the other veggies. Stir to mix until well combined.
Place skins back onto a parchment-lined baking sheet and return to the oven. Bake for 5 minutes, or until the skins become crispy.
Remove skins from the oven and fill each skin with the veggie mixture (you may have extra filling).
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.
Top with shredded cheese and drizzle avocado dressing all over baked sweet potatoes. Garnish with cilantro or parsley and serve with a lime wedge.
Notes:
Nutritional Highlights:
Avocados are a great source of healthy monounsaturated fatty acids which are so important for heart health!
Sweet potatoes A rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they're a good source of most of our B vitamins and vitamin C.
