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Recipe: Loaded Southwestern Stuffed Sweet Potatoes

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This recipe was contributed by Angela Simpson, the blogger behind Eat Spin Run Repeat. To learn more about Angela, check out her accompanying post and her bio on our Greatist Ambassador page!

One of my favorite things about Fall is the abundance of delicious produce that is now in season. I’ve certainly been getting my fill of pumpkin, squash, and apples lately! Another one of my fall favorites is the sweet potato, and they’re the main feature in this healthy, satisfying, vegan-friendly recipe. Not only is the sweet spud high in fiber to help keep you full, but it also contains heaps of the antioxidants beta carotene, vitamin E, and vitamin C. Enjoy!

Recipe: Loaded Southwestern Stuffed Sweet Potatoes

Serves 2

What You'll Need:

2 medium sweet potatoes, scrubbed clean
2/3 cup black beans (dried and cooked, or canned), rinsed and drained well
1/2 cup corn (frozen, fresh, or drained/rinsed canned)
1/2 cup diced bell peppers
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
2 limes, juiced
Salsa (try my Better-Than-A-Restaurant-Salsa if you want to make your own!)
1/2 an avocado, diced (for topping)
Cilantro, to garnish (optional)

What to Do:

  1. Preheat oven to 400 degrees F. Scrub sweet potatoes and use a fork to prick holes in them. Place on a foil-lined baking sheet and bake them in the oven for 45-50 minutes or until flesh is soft.
  2. Meanwhile, combine the chopped the bell peppers in a bowl with the black beans, corn, cumin, chili powder, and lime juice. Set aside to let the flavors develop.
  3. When sweet potatoes are cooked, remove them from the oven. Cut slits down each potato lengthwise, and pull them apart so that you create a well for the fillings.
  4. Into each potato, spoon 2 tablespoons of salsa, followed by the corn and bean mixture. Top with avocado pieces and cilantro and serve immediately.

Looking for more nutrition-packed, fall-inspired dishes? Give these a try:

Velvet Butternut Squash and Apple Soup
Pumpkin Chai Smoothie
Shredded Brussels Sprout Salad with Toasted Almonds