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Stuffed Sweet Potato with Avocado Recipe

Stuffed Sweet Potato with Avocado Recipe
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★★★★★

4.8 from 18 reviews

A delicious and nutritious recipe featuring oven-baked sweet potatoes stuffed with a fresh and flavorful mixture of black beans, avocado, corn, cherry tomatoes, red onion, and cilantro, topped with a creamy cilantro lime crema made from Greek yogurt. This wholesome meal is easy to prepare, packed with fiber and protein, perfect for a healthy lunch or dinner.

Ingredients

Scale

For the Sweet Potatoes:

  • 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
  • Salt and pepper, to taste

For the Cilantro Lime Crema:

  • ½ cup Greek yogurt (or dairy-free alternative)
  • 1 tablespoon lime juice
  • ¼ cup fresh cilantro, chopped
  • Salt, to taste

Instructions

  1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Pierce each sweet potato several times with a fork to allow steam to escape. Place them on a baking sheet and bake for 45 to 60 minutes, or until they are tender when pierced with a fork. Remove from oven and let cool slightly. Once cool enough to handle, slice each potato in half lengthwise. Carefully scoop out a small portion of the flesh from each half to create room for the filling, leaving a sturdy edge for the skin.
  2. Make the Filling: In a mixing bowl, combine the rinsed black beans, diced avocado, corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Season the mixture with salt and pepper to taste. Gently stir until all ingredients are evenly mixed but the avocado remains chunky.
  3. Make the Cilantro Lime Crema: In a small bowl, whisk together the Greek yogurt, fresh lime juice, chopped cilantro, and a pinch of salt. Stir until the mixture is smooth and creamy, creating a tangy and herbaceous sauce to complement the filling.
  4. Assemble & Serve: Spoon the prepared black bean and avocado filling generously into each sweet potato half. Drizzle the cilantro lime crema over the stuffed potatoes and garnish with additional fresh cilantro if desired for extra color and flavor.
  5. Enjoy! Serve the stuffed sweet potatoes warm for a wholesome, satisfying meal that’s perfect for a nutritious lunch or dinner.

Notes

  • You can substitute black beans with pinto or kidney beans as preferred.
  • For a vegan version, use a dairy-free yogurt alternative in the crema.
  • Sweet potatoes can be baked in advance and stored in the refrigerator for up to 3 days before assembling.
  • Add a sprinkle of chili flakes or hot sauce for some heat.
  • The filling can be customized with additional vegetables like bell peppers or spinach.

Nutrition

Keywords: stuffed sweet potato, avocado, black beans, vegetarian, healthy dinner, easy meal, cilantro lime crema

Find it online: https://cookcrisis.com/stuffed-sweet-potato-with-avocado-recipe/