Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema
Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema is a wholesome and satisfying dish that combines the natural sweetness of roasted sweet potatoes with creamy avocado and hearty black beans. Topped with a zesty cilantro lime crema, this recipe is perfect for weeknight dinners and meal prep. It’s not only delicious but also packed with nutrients, making it a favorite among both vegetarians and meat-eaters alike. Whether you’re serving it at a family gathering or enjoying it as a quick lunch, this stuffed sweet potato will impress everyone at your table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Ingredients
Scale
- 2 medium sweet potatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 ripe avocado, diced
- 1 cup corn (fresh or frozen)
- ½ cup cherry tomatoes, halved
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
- ½ cup Greek yogurt (or dairy-free alternative)
- 1 tablespoon lime juice
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce each sweet potato several times with a fork and place them on a lined baking sheet.
- Bake for 45-60 minutes until tender.
- Let cool slightly, slice in half lengthwise, and scoop out some flesh to create space for the filling.
- In a bowl, mix black beans, avocado, corn, tomatoes, red onion, cilantro, salt, and pepper.
- Prepare the cilantro lime crema by whisking together Greek yogurt, lime juice, cilantro, and salt in another bowl.
- Fill each sweet potato half with the bean mixture and drizzle with crema before serving.
Nutrition
- Serving Size: 1 stuffed sweet potato half (approximately 215g)
- Calories: 360
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 14g
- Protein: 10g
- Cholesterol: 3mg