Black Bean Stuffed Sweet Potatoes with Avocado Dip

A perfectly delicious and easy meatless weekday meal.

Prep 10 min

Cook 1 h 25 min

Ready in 1 h 35 min

Servings 2

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 (#nely 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)

Instructions

1. Preheat oven to 350F degrees. Line a baking sheet with parchment paper.

2. Poke 3-4 holes in each sweet potato and roast for about 1 hour, or until fork tender.

3. While the sweet potatoes are roasting prep all the remaining ingredients and add in a large bowl. Drain and rinse beans and corn, dice onions, chop bell peppers and Swiss chard, #nely dice jalapenos. Add all spices (chili powder, cumin, cinnamon, paprika, turmeric, salt, pepper and hot sauce) to bowl with veggies and mix.

4. 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.

5. 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 into the bowl with all the other veggies. Stir to mix until well combined.

6. Place skins back onto a parchment lined baking sheet and return to oven. Bake for 5 minutes, or until the skins become crispy.

7. Remove skins from oven and #ll each skin with the veggie mixture (you may have extra #lling).

8. Place back in the oven and bake again for 20-25 minutes, or until #lling is heated through and tops are starting to get crispy.

9. Drizzle avocado dressing all over baked sweet potatoes. Garnish with cilantro or parsley and serve with a lime wedge.

Enjoy!

Recipe from: Marla Hertzman, Love Thy Carrot

Blood Sugar Balancing, Dinner, Vegan, VegetarianLisa Kilgour, NutritionistDairy freeComment