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–+ servings

Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema

A delicious and nutritious dish featuring roasted sweet potatoes stuffed with black beans, avocado, and topped with a zesty cilantro lime crema.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: main dish, vegetarian
Cuisine: American, Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes washed and scrubbed
Filling
  • 1 can black beans rinsed and drained
  • 1 cup corn canned or frozen
  • 1 cup diced avocado ripe
  • 1 cup cherry tomatoes halved
  • 1/4 cup cilantro chopped
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Cilantro Lime Crema
  • 1/2 cup Greek yogurt or vegan alternative
  • 1 lime juice freshly squeezed
  • 1/4 cup cilantro chopped
  • 1 clove garlic minced
  • 1/4 teaspoon salt

Method
 

Prepare Sweet Potatoes
  1. Preheat the oven to 400°F (200°C).
  2. Pierce each sweet potato several times with a fork and place them on a baking sheet.
  3. Bake for 45 minutes or until tender.
Make Filling
  1. In a mixing bowl, combine black beans, corn, diced avocado, cherry tomatoes, cilantro, cumin, salt, and black pepper.
  2. Mix gently to combine all ingredients.
Prepare Cilantro Lime Crema
  1. In a blender, combine Greek yogurt, lime juice, cilantro, garlic, and salt.
  2. Blend until smooth and creamy.
Assemble Dish
  1. Once sweet potatoes are done, remove them from the oven and let them cool slightly.
  2. Cut each sweet potato in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
  3. Stuff each sweet potato half with the filling mixture.
  4. Drizzle with cilantro lime crema before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 2gFiber: 15gSugar: 5g

Notes

Feel free to customize the filling with other ingredients like bell peppers or jalapeños for added flavor.

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