Description
Savory stuffed sweet potatoes filled with black beans, charred corn, lime, avocado, and feta, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 800 g sweet potatoes (about 4 medium)
- 30 ml olive oil (2 tbsp)
- 400 g canned black beans (drained weight about 240 g)
- 150 g fresh or frozen corn (1 cup)
- 80 g red onion (1/2 medium)
- 6 g garlic (2 cloves, minced)
- 2 g ground cumin (1 tsp)
- 2 g smoked paprika (1 tsp)
- 30 ml lime juice (2 tbsp)
- 150 g avocado (1 medium, diced)
- 100 g feta cheese (crumbled)
- 10 g fresh cilantro or parsley (optional, chopped)
- Salt and black pepper to taste
Instructions
- Preheat the oven to 220°C (425°F). Wash and dry the sweet potatoes, pierce with a fork, rub with olive oil and salt, then roast for 40–50 minutes until tender.
- Heat olive oil in a skillet and sauté sliced red onion for 4–5 minutes until translucent. Add minced garlic and cook for 30-45 seconds.
- Add the corn kernels and cook for 3–4 minutes until charred. Stir in cumin and smoked paprika, cooking for another 30 seconds.
- Stir in black beans and cook for 2-3 minutes until warmed through. Add lime juice, sugar, salt, and pepper, cooking for another minute.
- Remove potatoes from oven, cut lengthwise, and fluff the flesh. Stuff with the bean-corn mixture, ensuring not to overpack.
- Top with diced avocado, crumbled feta, and garnish with cilantro. Drizzle with olive oil and serve warm.
Notes
Roasting at a high temperature ensures caramelized edges and a tender interior. Use fresh ingredients for best flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 480
- Sugar: 12g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 11g
- Protein: 16g
- Cholesterol: 20mg