Description
A nutritious and satisfying meal featuring sweet potatoes stuffed with black beans, avocado, and topped with a cilantro lime crema.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Salt and pepper, to taste
- ½ cup Greek yogurt or dairy-free alternative
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- Salt, to taste
Instructions
- Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place them on a baking sheet. Bake for 45-60 minutes, or until fork-tender. Let cool slightly, then slice in half lengthwise. Scoop out a small portion of the flesh to create space for the filling.
- In a bowl, combine black beans, diced avocado, corn, cherry tomatoes, red onion, and chopped cilantro. Season with salt and pepper and mix gently.
- In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and salt. Stir until smooth and creamy.
- Spoon the black bean and avocado mixture into each sweet potato half. Drizzle with cilantro lime crema. Garnish with extra cilantro, if desired.
- Serve warm and enjoy this nutritious, delicious, and satisfying meal!
Notes
- Feel free to adjust the ingredients based on your preference.
- This recipe can be made vegan by using a dairy-free yogurt alternative.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 5mg