Dinner · American
Stuffed sweet potatoes with black beans and corn
Baked sweet potatoes topped with spiced black beans, corn, and avocado.
- Serves
- 2
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 2 servings- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1 small onion, diced
- 1 tsp cumin, ground
- 1/2 tsp chili powder
- 150 g canned black beans, drained and rinsed
- 100 g corn kernels
- 1/2 medium avocado, sliced
- 10 g fresh cilantro, chopped
- 1 tbsp lime juice
Method
Preheat the oven to 200C (400F) and pierce the sweet potatoes with a fork.
Bake the sweet potatoes for 40 to 45 minutes until tender.
Meanwhile, heat the olive oil in a skillet over medium heat and cook the onion for 5 minutes until softened.
Add the cumin, chili powder, black beans, and corn, and cook for 5 minutes until heated through.
Split the sweet potatoes open and top with the black bean mixture, avocado, and cilantro.
Drizzle with lime juice before serving.