Ingredients
Scale
- 4 medium sweet potatoes
- 2 cups cooked beans (black beans, kidney beans, or chickpeas)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup vegetable broth or water
- 1 tablespoon lime juice (optional)
- Fresh cilantro, chopped (optional)
- Optional toppings: shredded cheese, sour cream, avocado, salsa
Instructions
- Preheat oven to 400°F (200°C). Roast sweet potatoes for 40-45 minutes until tender.
- In a skillet, heat olive oil. Sauté onion for 3-4 minutes, add garlic and cook for 1 minute. Stir in beans, cumin, chili powder, salt, pepper, and broth. Simmer for 5-10 minutes.
- Slice sweet potatoes open and fluff with a fork. Stuff with the bean mixture.
- Optionally, bake stuffed potatoes for 10-15 more minutes at 375°F (190°C).
- Serve with your favorite toppings.
Notes
- Customize your filling: Feel free to use different types of beans or add additional vegetables such as corn, bell peppers, or spinach for extra flavor and nutrition.
- Quick version: You can microwave the sweet potatoes for 6-8 minutes per potato if you’re short on time.
- Meal prep: Roast the sweet potatoes and prepare the bean filling in advance, then assemble and reheat as needed throughout the week.
- Toppings: Avocado, Greek yogurt, or a sprinkle of cheese are great additions to bring more texture and flavor to the dish.
- Prep Time: 15minutes
- Cook Time: 45minutes