Ingredients:
– **For the Sweet Potatoes:**
– 2 large sweet potatoes
– 1 tablespoon olive oil
– Salt and pepper to taste
– **For the Southwest Filling:**
– 1 cup black beans, cooked and drained (canned beans are fine)
– 1 cup corn kernels (fresh or frozen)
– 1 small red bell pepper, diced
– 1 small red onion, diced
– 1 clove garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1/4 cup fresh cilantro, chopped
– 2 green onions, sliced
– **For the Guacamole:**
– 1 ripe avocado
– 1/2 small lime, juiced
– 1 tablespoon fresh cilantro, chopped
– Salt and pepper to taste
– **Optional Garnishes:**
– Fresh cilantro, chopped
– Sliced green onions
– Hot sauce
Instructions:
- **Prepare the Sweet Potatoes:**
– Preheat your oven to 400°F (200°C).
– Wash and scrub the sweet potatoes thoroughly.
– Slice them in half lengthwise and rub the cut sides with olive oil. Season with salt and pepper.
– Place the sweet potatoes cut side down on a baking sheet lined with parchment paper.
– Roast for about 30-40 minutes, or until the sweet potatoes are tender when pierced with a fork.
- **Prepare the Southwest Filling:**
– While the sweet potatoes are roasting, heat olive oil in a large skillet over medium heat.
– Add the diced red onion and bell pepper, and sauté for about 5 minutes until softened.
– Add the minced garlic, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
– Cook for another 5 minutes, allowing the flavors to meld. Remove from heat.
– Stir in the chopped cilantro and sliced green onions.
- **Prepare the Guacamole:**
– In a small bowl, scoop out the avocado and mash it with a fork until creamy.
– Add lime juice, chopped cilantro, salt, and pepper. Mix well.
- **Assemble the Stuffed Sweet Potatoes:**
– Once the sweet potatoes are roasted, remove them from the oven and let them cool slightly.
– Using a fork, lightly mash the insides of each sweet potato half to create a small well.
– Spoon the Southwest filling generously over each sweet potato half.
- **Top with Guacamole:**
– Dollop a generous amount of guacamole over the stuffed sweet potatoes.
- **Garnish and Serve:**
– Garnish with additional fresh cilantro, sliced green onions, and hot sauce if desired.
– Serve immediately and enjoy your delicious and nutritious Southwest Stuffed Sweet Potatoes!
Tips:
– For extra protein, you can add quinoa to the filling mixture.
– To add a bit of spice, include a diced jalapeño pepper in the filling.
– This dish can be made ahead and reheated, making it great for meal prep.
These Southwest Stuffed Sweet Potatoes are bursting with flavor and packed with nutritious ingredients, making them a perfect meal for lunch or dinner. Enjoy!