Southwestern Stuffed Sweet Potatoes

Southwesten Stuffed Sweet Potatoes.jpg

Whenever I meal prep for clients, stuffed sweet potatoes are almost a given. They keep all week and the filling options are endless. Which means you’ll never grow tired of the same old same old. 

Here they’re southwest inspired with black beans, bell pepper, and cumin. But I’ve also made a middle eastern version with chickpeas, sautéed greens, and tahini. 

Try them with eggs and avocado for a savory breakfast option. And for a sweet breakfast? I love blueberries and peanut butter! 

Southwestern Stuffed Sweet Potatoes

Serves 4

4 small sweet potatoes, washed well

1 Tbs. olive oil
1 large red bell pepper, diced
4 scallions, thinly sliced, whites and light green only
1 clove garlic, minced
1 tsp. cumin
1/4-1/2 tsp. chipotle or ancho chili powder
Dash cayenne, optional
1 can black beans
Fine sea salt, to taste

1/2 cup coconut or cashew yogurt
1/3 cup cilantro, washed, roughly chopped  
1 avocado, diced
1 lime, cut into wedges

Preheat oven to 375 degrees and line a sheet pan with parchment. Placed washed sweet potatoes on sheet pan and bake for 45-60 minutes depending on their size. A knife should be easily inserted once done. 

Meanwhile, add olive oil to a large skillet and add red bell pepper along with a pinch sea salt. Cook for 2-3 minutes until just starting to soften, then add scallions and garlic. Cook another 2-3 minutes. Add cumin, chili powder, and cayenne. Stir to combine and toast the spices slightly. Tip in washed black beans along with a small splash of water. Cook until heated through, another 2-3 minutes. 

To serve: Split open sweet potatoes, then divide black bean mixture between each and top with a dollop of coconut yogurt, cilantro, avocado, and a squeeze of fresh lime.

Notes: I’ve also made this as a “fried rice” using either 2 cups quinoa or brown rice instead of the sweet potato. Just stir it in after you add the black beans along with a good squeeze of lime juice.

Make ahead: This dish is great for weekly meal prep and will keep for 2-3 days. Store the bean mixture and sweet potatoes separately. Then reheat each component when ready to eat and assemble as instructed.