Fiesta Stuffed Sweet Potatoes
Create a party on your plate with these nutrient-dense, colorful, and delicious fiesta loaded sweet potatoes! Simply prepare the sweet potatoes and then pile on all the colorful (and flavorful!) toppings for a satisfying + energizing easy to make meal. Use this recipe for inspiration, and try other fillings, too.
* Serves 2
2 medium sweet potatoes
1 large lime, juiced
¼ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon chili powder
½ jalapeño pepper, finely chopped
¼-½ teaspoon sea salt
1 tablespoon olive or avocado oil
½ small red onion, thinly sliced
½ red bell pepper cut into ½-inch cubes
½ zucchini, cut into small cubes
½ cup corn, thawed if frozen
½ cup cherry or grape tomatoes, chopped
6 kale leaves, stalks removed and sliced into thin ribbons
1 garlic clove, finely chopped
1 cup of cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA-free)
¼ cup cilantro, chopped
½ avocado, cubed for garnish
Sea salt to taste
¼ teaspoon crushed red pepper flakes (or more depending on level of desired spiciness)
Cook two medium sweet potatoes on 400 degrees for 45 minutes to one hour, or until soft and can be pierced with a fork. Once the potatoes are almost done, prepare the black bean and topping mixture.
In a medium bowl, mix the lime juice, spices, and jalapeño. Set aside.
Place the oil in a skillet over medium heat. Add the red onion to the pan, and sauté until softened, approximately 3-4 minutes. Next, add the bell pepper, zucchini, corn, tomatoes, and garlic, and sauté for an additional 2-3 minutes. Toss the kale and a drop more oil to the mix and sauté for another minute until the kale is gently wilted. Add in the black beans and mix for an additional minute until well-combined. Pour the lime mixture and chopped cilantro over the vegetables. Remove from heat and stir until evenly coated. Slice open the warm sweet potatoes. Load up all the toppings, and garnish with avocado chunks and salsa, if desired.