Ingredients
Scale
- 4 medium sweet potatoes
- 1 can black beans, drained and rinsed
- 2 ripe avocados, diced
- Juice of 1 lime
- 1 tsp ground cumin
- Fresh cilantro, chopped
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prick sweet potatoes with a fork and roast for 40-45 minutes, or until fork-tender.
- In a bowl, mix black beans, diced avocado, lime juice, cumin, and cilantro.
- Once sweet potatoes are done, slice them open and stuff with the avocado and black bean mixture.
- Serve warm, garnished with extra cilantro and a dollop of Greek yogurt or sour cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze each stuffed potato wrapped in foil for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Health
- Diet: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg