Description
This Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema is a flavor-packed, nutrient-rich meal that’s fresh, filling, and bursting with vibrant ingredients. The natural sweetness of roasted sweet potatoes pairs perfectly with creamy avocado, hearty black beans, zesty lime crema, and fresh veggies.
Ingredients
For the Sweet Potatoes:
- 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
- Salt and pepper, to taste
For the Cilantro Lime Crema:
- ½ cup Greek yogurt (or dairy-free alternative)
- 1 tablespoon lime juice
- ¼ cup fresh cilantro, chopped
- Salt, to taste
Instructions
1. Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place them on a baking sheet. Bake for 45–60 minutes, or until fork-tender. Let cool slightly, then slice in half lengthwise and scoop out a small portion of the flesh to create space for the filling.
2. In a bowl, combine black beans, diced avocado, corn, cherry tomatoes, red onion, and chopped cilantro. Season with salt and pepper and mix gently.
3. In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, and salt until smooth and creamy.
4. Spoon the black bean and avocado mixture into each sweet potato half. Drizzle generously with cilantro lime crema.
5. Garnish with extra cilantro if desired. Serve warm and enjoy.
Notes
Want more protein? Add grilled chicken, shrimp, or tofu.
Make it vegan by using a dairy-free yogurt alternative for the crema.
For a spicy kick, add chili flakes or hot sauce to the filling.
Meal prep friendly: store components separately and assemble just before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 420
- Sugar: 9g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 5mg