Description
A vibrant, nutrient-packed stuffed sweet potato filled with black beans, avocado, corn, and fresh vegetables, then drizzled with a creamy cilantro lime sauce for a fresh and satisfying meal.
Ingredients
- 2 medium sweet potatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
- 1/2 cup Greek yogurt (or dairy-free alternative)
- 1 tablespoon lime juice
- 1/4 cup fresh cilantro, chopped (for crema)
- Salt, to taste
Instructions
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork and place them on a baking sheet.
3. Bake for 45–60 minutes, or until fork tender.
4. Allow the sweet potatoes to cool slightly, then slice them in half lengthwise.
5. Scoop out a small portion of the flesh to create space for the filling.
6. In a bowl combine black beans, diced avocado, corn, cherry tomatoes, red onion, and chopped cilantro.
7. Season the filling with salt and pepper and mix gently.
8. In a separate small bowl whisk together Greek yogurt, lime juice, chopped cilantro, and salt until smooth to create the crema.
9. Spoon the black bean and avocado mixture into each sweet potato half.
10. Drizzle generously with cilantro lime crema and garnish with extra cilantro if desired.
11. Serve warm and enjoy.
Notes
For extra protein add grilled chicken, shrimp, or tofu.
To make it vegan use dairy-free yogurt for the cilantro lime crema.
Add chili flakes or hot sauce if you prefer a spicy kick.
For meal prep store the filling and crema separately and assemble just before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420
- Sugar: 9g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 5mg