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
Total Time: 1 hour, 5 minutes
Number of servings: 2
Per Serving 453 calories
Fat 2 g
Carbs 90 g
Protein 24 g
- 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
- 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.
- If you prefer them warm, heat the black beans up on the stovetop.
- 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.
- 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.
• 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.