Description
Delicious and nutritious Healthy Stuffed Sweet Potatoes featuring roasted sweet potatoes filled with a zesty black bean mixture, creamy avocado, Greek yogurt, and fresh herbs, perfect for a wholesome and satisfying meal.
Ingredients
Scale
Sweet Potatoes
- 2 small-medium sweet potatoes (rinsed & scrubbed)
Stuffing
- 1 (19 fluid ounce) can black beans (drained & rinsed)
- 1 teaspoon olive oil
- Juice of 1/2 lime
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt & pepper (to taste)
Toppings
- Plain Greek yogurt (to taste)
- 1 avocado (chopped)
- Chives (chopped, to taste)
- Cilantro (chopped, to taste, optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Move the oven rack to the center position for even baking.
- Bake the Sweet Potatoes: Pierce each sweet potato several times with a fork to prevent bursting. Place the potatoes directly on the oven rack, and if concerned about drips, place a baking sheet on the rack below. Bake for about 60 minutes or until the potatoes are soft to the touch, adjusting time depending on their size.
- Prepare the Black Bean Filling: About 10-15 minutes before the sweet potatoes finish baking, combine the drained and rinsed black beans with olive oil, lime juice, ground cumin, chili powder, and salt & pepper in a small bowl. Stir well to mix the flavors.
- Assemble the Stuffed Potatoes: Once baked, carefully slice each sweet potato lengthwise. Use a spoon to gently open and create space inside the potato by pushing some flesh downwards. Season inside the cavity with salt and pepper if desired.
- Add Toppings and Serve: Spoon the black bean mixture inside each sweet potato. Top with chopped avocado, a dollop of plain Greek yogurt, chopped chives, and optional cilantro. Serve immediately and enjoy your healthy, flavorful meal.
Notes
- Use medium-sized sweet potatoes for more even cooking.
- Adjust seasoning in the black bean filling according to your spice preference.
- Cilantro is optional based on your taste preference.
- You can make this recipe vegan by substituting Greek yogurt with a plant-based yogurt.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
