Ingredients:
- 4 medium-sized sweet potatoes
- 1 can (15 oz) black beans, drained and rinsed (or 1.5 cups cooked black beans)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 large tomato, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped (or cilantro, if preferred)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for spice)
- Salt and pepper to taste
- Lime wedges (optional, for serving)
- Optional toppings: avocado, salsa, or vegan sour cream
Instructions:
1. Bake the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce each one several times with a fork.
- Place the sweet potatoes on a baking sheet lined with parchment paper or aluminum foil.
- Bake in the oven for 40-50 minutes, or until the sweet potatoes are tender and easily pierced with a fork. The baking time may vary depending on the size of the potatoes.
2. Prepare the Filling:
- While the sweet potatoes are baking, prepare the stuffing mixture. In a medium-sized bowl, combine the black beans, corn, diced tomato, red onion, and chopped parsley.
- Add the olive oil, cumin, chili powder (if using), salt, and pepper. Stir to combine and set aside.
3. Stuff the Sweet Potatoes:
- Once the sweet potatoes are baked and tender, remove them from the oven and allow them to cool for a few minutes.
- Slice each sweet potato lengthwise, creating a pocket in the center (but don’t slice all the way through). Gently fluff the inside of the potato with a fork to create space for the filling.
- Spoon the prepared black bean and corn mixture into each sweet potato, filling the pockets generously.
4. Serve:
- Serve the stuffed sweet potatoes with lime wedges on the side for a fresh citrusy kick.
- Optional: Top with sliced avocado, salsa, or a dollop of vegan sour cream for added flavor.
Tips:
- Make it spicy: Add some chopped jalapeño or a sprinkle of cayenne pepper for extra heat.
- Add more veggies: You can include other vegetables like bell peppers, zucchini, or spinach to make the filling even heartier.
- Make ahead: You can prepare the stuffing and bake the sweet potatoes ahead of time. Just stuff the potatoes before serving and heat them through in the oven for a few minutes.
These Baked Sweet Potatoes stuffed with black beans, corn, tomato, parsley, and red onion are satisfying and full of vibrant flavors. They make for a great lunch, dinner, or a healthy side dish! Enjoy
