Stuffed Sweet Potato Avocado Beans (Print-Friendly Format)
Sweet potatoes filled with avocado, black beans, corn, tomatoes, and cilantro lime crema for a satisfying dish.
# Ingredients You’ll Need:
→ Sweet Potato Base
01 -
2 medium sweet potatoes
02 -
400 g black beans, rinsed and drained
03 -
1 ripe avocado, diced
04 -
150 g corn (fresh, frozen, or canned)
05 -
75 g cherry tomatoes, halved
06 -
40 g red onion, finely chopped
07 -
10 g fresh cilantro, chopped
08 -
Salt and pepper, to taste
→ Cilantro Lime Crema
09 -
125 g Greek yogurt or dairy-free alternative
10 -
15 ml lime juice
11 -
10 g fresh cilantro, chopped
12 -
Salt, to taste
# How to Make It:
01 -
Preheat the oven to 200°C. Pierce the sweet potatoes several times with a fork and place on a baking sheet. Roast for 45-60 minutes, or until tender when pierced with a fork.
02 -
Allow sweet potatoes to cool slightly, then slice each in half lengthwise. Using a spoon, gently scoop out a small amount of flesh from the center of each half to create space for the filling.
03 -
In a mixing bowl, combine black beans, diced avocado, corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Season with salt and pepper, then mix gently to incorporate.
04 -
In a separate small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and a pinch of salt. Stir until smooth and well combined.
05 -
Fill each sweet potato half with the black bean and avocado mixture. Drizzle generously with cilantro lime crema and garnish with additional cilantro as desired. Serve warm.
# Extra Tips:
01 -
For added protein, incorporate grilled chicken, shrimp, or tofu.
02 -
To make this dish vegan, use a plant-based yogurt for the crema.
03 -
Add chili flakes or hot sauce to the filling for a spicy variation.
04 -
For meal prep, store each component separately and assemble before serving.