Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 avocado, diced
- 1/2 cup Greek yogurt or vegan yogurt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- Chopped fresh cilantro for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and roast for 45-60 minutes, or until tender.
- While the sweet potatoes are roasting, prepare the toppings by mixing black beans, corn, cumin, chili powder, salt, and pepper in a bowl.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes.
- Cut a slit down the center of each sweet potato and gently fluff the insides with a fork.
- Top each sweet potato with the black bean mixture, diced avocado, and a dollop of yogurt.
- Garnish with chopped cilantro and serve immediately.
Notes
Use medium-sized sweet potatoes for even cooking. Adjust spices to your taste, and don’t skip the fresh cilantro.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg