Fluffy Stuffed Sweet Potatoes
Elevate your weeknight dinner game with these *Fluffy Stuffed Sweet Potatoes*, a vibrant and wholesome dish that's bursting with flavor and nutrition. Featuring perfectly roasted sweet potatoes with a caramelized exterior and fluffy interior, this recipe is generously filled with a zesty medley of black beans, juicy cherry tomatoes, creamy avocado, and tangy crumbled feta cheese. Infused with the fresh, citrusy kick of lime and a hint of ground cumin, each bite is a harmonious blend of savory, sweet, and tangy flavors. Ready in under an hour with minimal prep, this gluten-free and vegetarian dish is not only visually stunning but also packed with protein, healthy fats, and fiber. Perfect as a satisfying main course or a side dish, these stuffed sweet potatoes are sure to become a crowd-pleasing favorite.
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Recipe Information
Ingredients
- 4 medium Sweet potatoes
- 2 tablespoons Olive oil
- 1 cup Black beans
- 1 cup Cherry tomatoes, diced
- 1 large Avocado, diced
- 0.5 cup Feta cheese, crumbled
- 2 tablespoons Cilantro, chopped
- 1 teaspoon Ground cumin
- 1 Lime, juiced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Wash and scrub the sweet potatoes, then pat them dry. Using a fork, poke several holes in each sweet potato to allow steam to escape during baking.
Place the sweet potatoes on the prepared baking sheet, drizzle them with 1 tablespoon of olive oil, and rub to coat evenly. Bake for 45-50 minutes, or until tender when pierced with a fork.
While the sweet potatoes are baking, prepare the filling. In a medium mixing bowl, combine the black beans, diced cherry tomatoes, diced avocado, feta cheese, chopped cilantro, and ground cumin. Drizzle with lime juice and the remaining 1 tablespoon of olive oil. Season with salt and pepper to taste, then mix gently to combine.
Once the sweet potatoes are done, remove them from the oven and allow them to cool for 5-10 minutes.
Using a sharp knife, make a lengthwise slit down the center of each sweet potato, being careful not to cut all the way through. Gently push the sides of the sweet potato to open it up slightly.
Fluff the interior flesh with a fork to create a soft bed for the filling. Spoon the prepared bean, tomato, and avocado mixture evenly into each sweet potato.
Optional: Garnish each stuffed sweet potato with additional cilantro or a sprinkle of feta cheese before serving.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.8 g | 110% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 100 mg | 33% | |
| Sodium | 3329 mg | 145% | |
| Total Carbohydrate | 167.4 g | 61% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 33.1 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 874 mg | 67% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1625 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
