Description
Roasted sweet potatoes stuffed with vibrant black bean salsa, packed with bold Southwest flavors and plant-based protein.
Ingredients
Scale
- 4 sweet potatoes (medium)
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 tsp chili powder
- 0.5 tsp ground cumin
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup corn kernels
- 1 red bell pepper (diced)
- 0.5 red onion (finely diced)
- 1 avocado (diced)
- 1 lime (juiced)
Instructions
- Preheat oven to 400°F (200°C).
- Pierce sweet potatoes and rub with olive oil and spices.
- Roast 40–50 minutes until tender.
- Mix black beans, corn, pepper, onion, avocado, lime, and spices.
- Slice roasted sweet potatoes and fluff centers.
- Top with black bean salsa and serve.
Notes
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Southwest
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 420
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10.5 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Southwest Stuffed Sweet Potatoes, Black Bean Salsa, Vegan Recipe