Mexican Black Bean Stuffed Sweet Potatoes
Mexican Black Bean Stuffed Sweet Potatoes
Quick, nourishing stuffed sweet potatoes packed with antioxidants, fibre and plant protein for balanced energy and gut health.
Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 medium sweet potatoes
- 400g tin black beans, drained
- 1 cup diced cherry tomatoes
- ½ cup cooked corn kernels (optional)
- ½ red onion, diced
- 1 clove garlic, minced
- Handful chopped coriander, extra for garnish
- Juice 1 lime
- 2 tsp extra virgin olive oil
- Sea salt & pepper
- Pinch chilli fl akes
- Guacamole, to serve
- Yoghurt Lime Dressing:
- ¼ cup Greek yoghurt
- 1 tbsp lime juice
- Pinch sea salt
Method
- Preheat oven to 200°C and line a baking tray with baking paper.
- Pierce sweet potatoes all over with a fork. Place on your tray and brush with olive oil. Bake for 45 mins or until soft and tender when pierced with a fork.
- Combine black beans, tomato, corn, red onion, garlic and coriander in a bowl. Add lime juice, olive oil, sea salt, pepper and chilli flakes. Toss to combine.
- Combine Greek yoghurt, lime juice and sea salt in a small bowl.
- Slice sweet potatoes open and fill with the black bean mix. Put back in the oven for 5 mins.
- To serve, drizzle in yoghurt lime dressing with a spoonful of guacamole and top with coriander.
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