Stuffed Sweet Potato Avocado Black Beans (Print)
Sweet potatoes filled with black beans, avocado, and creamy cilantro-lime sauce make a hearty, fresh meal.
# What You'll Need:
→ Sweet Potatoes
01 -
2 medium sweet potatoes
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1 can (15 oz) black beans, rinsed and drained
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1 ripe avocado, diced
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1 cup corn (fresh, frozen, or canned)
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½ cup cherry tomatoes, halved
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¼ cup red onion, finely chopped
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¼ cup fresh cilantro, chopped
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Salt and pepper, to taste
→ Cilantro Lime Crema
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½ cup Greek yogurt or dairy-free alternative
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1 tablespoon lime juice
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¼ cup fresh cilantro, chopped
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Salt, to taste
# How to Make It:
01 -
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.
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In a bowl, combine black beans, diced avocado, corn, cherry tomatoes, red onion, and chopped cilantro. Season with salt and pepper and mix gently.
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In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and salt. Stir until smooth and creamy.
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Spoon the black bean and avocado mixture into each sweet potato half. Drizzle with cilantro lime crema. Garnish with extra cilantro, if desired.
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Serve warm and enjoy this nutritious, delicious, and satisfying meal!
# Additional Notes:
01 -
Want more protein? Add grilled chicken, shrimp, or tofu.
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Make it vegan by using a dairy-free yogurt for the crema.
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For a spicy kick, add chili flakes or hot sauce to the filling.
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Meal prep friendly! Store components separately and assemble before eating.