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healthy stuffed sweet potatoes with black beans - featured image

Healthy Stuffed Sweet Potatoes: 5 Easy Weeknight Dinner

  • Author: Isabel
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

A quick, healthy, and satisfying weeknight dinner featuring roasted sweet potatoes stuffed with a savory black bean and corn mixture, topped with avocado and fresh herbs.

Ingredients

Scale
  • 4 medium sweet potatoes (6–8 oz each)
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon kosher salt (divided)
  • 2 cans (15 oz each) black beans, low-sodium, rinsed and drained
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 1 cup corn (frozen or canned, rinsed)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 tablespoons fresh lime juice
  • 1/2 cup vegetable broth (low-sodium)
  • 2 ripe avocados, sliced
  • 3 stalks green onions, sliced
  • 1/2 cup cilantro, chopped
  • Plain Greek yogurt or sour cream (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Wash and pat dry sweet potatoes. Prick them all over with a fork.
  2. Rub sweet potatoes with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon salt. Place on a baking sheet or oven rack.
  3. Roast sweet potatoes for 25-30 minutes until soft when squeezed or pierced with a fork.
  4. While potatoes roast, heat remaining 1 tablespoon olive oil in a large skillet over medium heat.
  5. Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  6. Add drained black beans and corn to the skillet. Stir in cumin, chili powder, and a pinch of salt. Cook for 2 minutes to toast spices.
  7. Pour in vegetable broth and lime juice. Simmer for 3-4 minutes until liquid mostly evaporates. Taste and adjust seasoning.
  8. Remove roasted potatoes from oven. Slice lengthwise down the center (not all the way through) and fluff the inside with a fork.
  9. Spoon the hot bean mixture generously into each sweet potato.
  10. Top with sliced avocado, green onions, and cilantro. Serve immediately with Greek yogurt or sour cream if desired.

Notes

Prick sweet potatoes with a fork before roasting to prevent them from exploding. Rinse canned beans thoroughly to remove metallic taste. For meal prep, roast potatoes and make bean mixture ahead; store separately and assemble when ready to eat. Slice avocado just before serving to prevent browning.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 stuffed sweet pota
  • Calories: 450
  • Sugar: 12
  • Sodium: 400
  • Fat: 14
  • Saturated Fat: 2
  • Carbohydrates: 65
  • Fiber: 18
  • Protein: 15

Keywords: healthy dinner, stuffed sweet potatoes, black beans, weeknight meals, vegetarian, gluten-free, meal prep, easy recipes

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Find it online: https://mealsfordinner.com/healthy-stuffed-sweet-potatoes-5-easy-weeknight-dinner/