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Ingredients
- 2 medium sweet potatoes , whole
- 1 tbsp olive oil
- 1/2 white onion , chopped
- 1 red bell pepper , chopped
- 1/2 cup frozen corn
- 1 14 oz can black beans , no salt added, rinsed and drained
- 1 tbsp chili powder
- 2 tsp smoked paprika
- 1 tsp cumin
- 1/2 tsp dried coriander
- 1 cup spinach , chopped
- 1/2 cup salsa
- 1 avocado , sliced
- 1/4 cup plain, non-fat Greek yogurt
- 1/4 cup fresh cilantro (coriander)
Ingredients
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Instructions
- Preheat the oven to 400°F/204°C. Line a baking tray with foil.
- Cut potatoes in half, lengthwise and roast cut side down for 18-20 minutes or until tender.
- Meanwhile, heat olive oil in a skillet over medium heat.
- Add the onion and pepper, cooking for 4-5 minutes, or until they begin to soften.
- Add the corn, beans, chili powder, cumin, and coriander. Cook for 6-8 minutes or until the vegetables are soft.
- Stir in the salsa and spinach, cooking until wilted.
- Carefully scoop out the potato flesh, leaving a ¼ inch border around the potato skin. Fill with the bean mixture.
- Top with avocado, yogurt, and cilantro - and enjoy!
Any suggestions on what to do with the rest of the sweet potato that was scooped out? Thx!
That is a great question, Tatiana! You could absolutely serve the scooped out flesh beside your stuffed sweet potato with some fresh salt and pepper on top. You could also use it to make sweet potato hummus, add it to a casserole, or even use it in baked goods, like muffins. 😊