Stuffed Sweet Potatoes

These stuffed sweet potatoes with black bean salsa are a hearty, meat-free meal, perfect for a quick, healthy option. Gluten-free, Dairy-free, WFPB, Vegan.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 10

Total Time 15

Course Appetizer, lunch

Cuisine Spanish

Servings servings

Calories 155 kcal

Equipment

Knife set
measuring cups
measuring spoons

Ingredients

Sweet Potatoes and Beans

2 pieces microwaved sweet potatoes, cut in half
1 can black or pinto beans (15 ounces), rinsed and drained
1 can corn, rinsed and drained
¾ cup diced tomato
¼ cup chopped green onion
2 teaspoons cumin
Salt and pepper, to taste
Guacamole, for garnish (optional)
Minced cilantro, for garnish (optional)

Instructions

Preparation

Using a spoon, mash the insides of the sweet potato while still leaving them in their skins.
In a large bowl, combine beans, corn, tomato, green onion, cumin, salt, and pepper.
Top sweet potatoes with bean mixture and optionally top with garnishes.

Notes

Use even-sized sweet potatoes for even cooking. Remember to prod the potatoes to prevent explosions. Finely dice the veggies for a balanced bite. Leftover toppings can be used in various dishes like tacos or burritos.

Nutrition

Serving: 1servingCalories: 155kcalCarbohydrates: 33gProtein: 4gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 185mgPotassium: 592mgFiber: 6gSugar: 8gVitamin A: 16441IUVitamin C: 10mgCalcium: 54mgIron: 2mg

Keyword gluten-free, Healthy, Quick Meal, Stuffed Sweet Potatoes, Vegan

Tried this recipe?Let us know how it was!