Heart-Healthy Stuffed Sweet Potato with Black Beans and Avocado
Brighten up your plate and power up your health with this Heart-Healthy Stuffed Sweet Potato with Black Beans and Avocado recipe! This dish is a mouthwatering fusion of vibrant flavors and nourishing ingredients, featuring tender baked sweet potatoes stuffed with a zesty black bean and cherry tomato mixture seasoned with bold spices like cumin and smoked paprika. Topped with creamy avocado, fresh cilantro, and crisp green onions, every bite is a delightful combination of textures and tastes. Perfect as a satisfying vegetarian meal or side, this recipe is packed with fiber, plant-based protein, and heart-healthy fats. Ready in under an hour, it's a colorful and wholesome choice for weeknight dinners or meal prep. Pair it with a squeeze of lime for an extra pop of freshness and enjoy this guilt-free comfort food that’s as good for your body as it is for your taste buds!
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Recipe Information
Ingredients
- 2 medium sweet potatoes
- 1 tablespoon olive oil
- 1 cup black beans
- 1 cup cherry tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 large avocado
- 2 tablespoons cilantro
- 1 large lime
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 stalk green onion
Instructions
Preheat your oven to 400°F (200°C).
Wash the sweet potatoes thoroughly and poke each one a few times with a fork to allow steam to escape while baking.
Rub the sweet potatoes with olive oil and place them on a baking sheet lined with parchment paper.
Bake the sweet potatoes for 40-45 minutes, or until they are tender when pierced with a knife or skewer.
While the sweet potatoes are baking, prepare the filling. Rinse and drain the black beans, then add them to a mixing bowl.
Dice the cherry tomatoes into quarters and add them to the black beans.
Season the black bean and tomato mixture with ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Dice the avocado into small cubes, chop the cilantro, and thinly slice the green onion. Set these aside as garnish.
Cut the lime in half and squeeze the juice over the black bean filling. Mix well and adjust seasoning if needed.
Once the sweet potatoes are finished baking, remove them from the oven and allow them to cool slightly until safe to handle.
Carefully slice each sweet potato lengthwise down the center, leaving the bottom intact to create a pocket.
Use a fork to lightly fluff the inside of the sweet potato, creating space for the filling.
Spoon the seasoned black bean and tomato mixture into each sweet potato, dividing it equally between the two.
Top with diced avocado, chopped cilantro, and sliced green onion for a fresh and colorful garnish.
Serve immediately with an extra wedge of lime on the side, if desired.
Nutrition Facts
Calories |
899 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 115.1 g | 42% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 20.4 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1586 mg | 34% | |
*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.
