Description
A nutritious and satisfying dish featuring roasted sweet potatoes filled with black beans, avocado, corn, and fresh herbs.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can black beans, drained and rinsed
- 1 avocado, diced
- 1/2 cup corn, cooked
- 1/4 cup red onion, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes and poke a few holes in them with a fork.
- Drizzle olive oil over sweet potatoes and sprinkle with salt.
- Roast sweet potatoes in the oven for approximately 45 minutes until tender.
- In a bowl, mix together black beans, avocado, corn, red onion, cilantro, lime juice, salt, and pepper for the filling.
- Once roasted, slice open the sweet potatoes and load them with the filling.
- Serve warm and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 loaded sweet potato
- Calories: 400
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: sweet potatoes, vegetarian, black beans, healthy dinner, comfort food, quick meals