Black Bean Stuffed Sweet Potatoes
These stuffed sweet potatoes call for black beans, however, you can truly use any type of beans or lentil in this recipe.
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Prep Time: 10 minutes -
Cook Time: 1 hour
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Total Time: 1 hour 10 minutes
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Yield: 2 servings -
Category: Mains -
Method: Baked
- Diet: Vegetarian
Category:
Method:Ingredients
- 2 sweet potatoes
- 1 tablespoon olive oil
- 1 spring onion, sliced
- 1/2 red pepper, diced
- 1/2 small zucchini, diced
- 2 garlic cloves, minced
- 1/4 teaspoon crushed chillies
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon paprika
- 1/2 teaspoon coriander, ground
- 15 oz can black beans, strained and rinsed
- 1 handful cilantro
- 1 avocado
- Salt
- Pepper
Instructions
- Preheat oven to 400°F.
- Pierce hole in sweet potatoes with a fork in 3-4 places, and then wrap potatoes in aluminium foil. Place sweet potatoes in the oven and allow to cook for 1 hour or until tender. Test for softness with a fork if needed.
- In a pan on medium heat, heat olive oil. Add chopped spring onion, red pepper and garlic in the olive oil.
- Once the onion is translucent, add chillies, cumin, paprika and coriander to pan. Allow spices heat for about 30 seconds to 1 minute, or until fragrant.
- Strain and rinse black beans. Once well dried, add to vegetable mixture and allow to cook 2-5 minute. It doesn’t take long to heat.
- Cut and pit avocados, and add flesh to bowl.
- Finely chop cilantro and add to bowl with avocado flesh. Mash and mix together with a fork, season with sea salt and pepper to taste.
- Remove sweet potatoes from the oven; remove foil and slice down the middle. Divide black bean mixture and top sweet potatoes.
- Top each stuffed sweet potato with avocado mixture and serve.
- Serve warm and enjoy!
Nutrition
- Serving Size: 1 potato
- Calories: 506 calories
- Sugar: 8 grams
- Fat: 19 grams
- Carbohydrates: 73 grams
- Fiber: 25 grams
- Protein: 8 grams
Find it online: https://kaynutrition.com/black-bean-stuffed-sweet-potatoes/