10,187 Readers
Plant-Based Recipes

Revolutionary recipe: Southwestern Stuffed Sweet Potatoes

·
·
1 min read
Summary

Recipe from Plant-Based Katie Mae Editor’s note: This plant-based recipe for Southwestern Stuffed Sweet Potatoes is a great healthy alternative to stuffed white potatoes. Sweet potatoes have more vitamin A and vitamin C and more fiber, too. Enjoy.   PrintSouthwestern Stuffed Sweet Potato Recipe Rating: 51 Total Time: 1 hour, 5 minutesNumber of servings: 2

Recipe from Plant-Based Katie Mae

Editor’s note: This plant-based recipe for Southwestern Stuffed Sweet Potatoes is a great healthy alternative to stuffed white potatoes. Sweet potatoes have more vitamin A and vitamin C and more fiber, too. Enjoy.

 

Southwestern Stuffed Sweet Potato Recipe

Rating: 51

Total Time: 1 hour, 5 minutes

Number of servings: 2

Per Serving 453 calories

Fat 2 g

Carbs 90 g

Protein 24 g

2


Southwestern Stuffed Sweet Potato Recipe

Ingredients

  • 2 medium-sized sweet potatoes
  • 1–2 cups cooked black beans (about 10–20 oz)
  • 1 cup cabbage, shredded
  • ½ cup frozen corn, thawed
  • ¼ cup oil-free salsa and/or 1 fresh tomato, diced
  • ¼–½ avocado, sliced or diced (optional)
  • 2 tablespoons fresh cilantro, diced

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper. Place sweet potatoes on the baking sheet and bake for 60 minutes, or until they can easily be pierced with a fork.
  2. If you prefer them warm, heat the black beans up on the stovetop.
  3. Once the sweet potatoes are cooked, transfer them to a plate and let them cool for a few minutes. Slice them lengthwise about half way down. Spread the sides apart to create a little bowl in the center of the sweet potato.
  4. Fill the sweet potatoes with the remaining ingredients, starting with the beans and finishing with the fresh cilantro. Serve right away to enjoy the hot-cold contrast.

Notes

CHEF’S NOTES

• The amount of beans depends on how much food you want, and if you want more or less of a protein-rich food.

• This recipe is can easily be altered to fit your taste preferences or just add more variety. Feel free to use other varieties of potatoes, beans, and greens. You can also stuff your potato with any other toppings of your choice, such as jalapeno, red bell pepper, or shredded carrots.

Tell us in the comments what you think of this plant-based recipe because we’d love to know.