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–+ servings

Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema

A nutritious and flavorful dish featuring roasted sweet potatoes stuffed with black beans and avocado, drizzled with a zesty cilantro lime crema.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: main, vegetarian
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Sweet Potatoes
  • 4 medium sweet potatoes washed and scrubbed
Filling
  • 1 can black beans rinsed and drained
  • 1 cup corn canned or frozen
  • 1 medium avocado diced
  • 1 cup cherry tomatoes halved
  • 1/2 cup cilantro chopped
  • 1 teaspoon cumin
  • 1 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste
Cilantro Lime Crema
  • 1/2 cup Greek yogurt or dairy-free alternative
  • 1 lime juice
  • 1/4 cup cilantro chopped
  • 1 clove garlic minced
  • 1/4 teaspoon salt to taste

Method
 

Prepare Sweet Potatoes
  1. Preheat the oven to 400°F (200°C).
  2. Pierce each sweet potato several times with a fork and place them on a baking sheet.
  3. Bake for 45-50 minutes, or until tender.
Make Filling
  1. In a mixing bowl, combine black beans, corn, diced avocado, cherry tomatoes, chopped cilantro, cumin, salt, and black pepper.
  2. Mix gently until all ingredients are well combined.
Prepare Cilantro Lime Crema
  1. In a blender, combine Greek yogurt, lime juice, chopped cilantro, minced garlic, and salt.
  2. Blend until smooth and creamy. Adjust seasoning if necessary.
Assemble and Serve
  1. Once sweet potatoes are cooked, let them cool slightly, then slice them open lengthwise.
  2. Spoon the filling mixture into each sweet potato.
  3. Drizzle with cilantro lime crema before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 12gSaturated Fat: 3gFiber: 15gSugar: 5g

Notes

Feel free to customize the filling with your favorite ingredients or add some spice with jalapeños.

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