Description

Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema is a vibrant and nutritious dish that perfectly balances sweet and savory flavors. The soft, roasted sweet potatoes are generously filled with a creamy avocado and black bean mixture, topped with a zesty cilantro lime crema. This recipe is not only delicious but also ideal for busy weeknights or gatherings, providing a satisfying meal that caters to both vegetarian and health-conscious diners. With its colorful presentation and customizable ingredients, this dish is sure to impress at your next family dinner or casual get-together.

Ingredients

Scale

2 medium sweet potatoes
1 can (15 oz) black beans, rinsed and drained
1 ripe avocado, diced
1 cup corn (fresh, frozen, or canned)
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup fresh cilantro, chopped
½ cup Greek yogurt (or dairy-free alternative)
1 tablespoon lime juice
Salt and pepper to taste

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Instructions

Preheat oven to 400°F (200°C). Pierce sweet potatoes several times with a fork and place on a baking sheet lined with parchment paper.
Bake for 45-60 minutes until fork-tender. Let cool slightly.
Cut each potato in half lengthwise and scoop out some flesh to create room for filling.
In a bowl, mix black beans, avocado, corn, cherry tomatoes, red onion, cilantro; season with salt and pepper.
In another bowl, whisk together Greek yogurt, lime juice, cilantro, and salt to make the crema.
Fill each sweet potato half with the bean mixture and drizzle with cilantro lime crema before serving.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 4g
Sodium: 380mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 15g
Protein: 9g
Cholesterol: 5mg