Description
Indulge in the delightful flavors of Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema. This nutritious dish is perfect for any occasion, combining roasted sweet potatoes with a creamy avocado and black bean filling, all drizzled with zesty cilantro lime crema. Each bite offers a satisfying blend of textures and tastes, making it not only visually appealing but also a hearty meal that will leave you feeling energized. Whether you’re hosting a gathering or enjoying a cozy dinner at home, this recipe is an easy and versatile choice for everyone.
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
- ½ cup Greek yogurt (or dairy-free alternative)
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Pierce each sweet potato several times with a fork and place on a baking sheet lined with parchment paper.
- Bake for 45-60 minutes until fork-tender.
- Once cooled slightly, slice the sweet potatoes in half lengthwise and scoop out some flesh to create space for filling.
- In a mixing bowl, combine black beans, avocado, corn, cherry tomatoes, red onion, cilantro, salt, and pepper.
- In another bowl, whisk together Greek yogurt, lime juice, cilantro, and salt for the crema.
- Generously spoon the filling into each sweet potato half and drizzle with cilantro lime crema before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 200g)
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 5mg