Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema Recipe

Introduction

This Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema is a vibrant and nutritious meal that’s easy to prepare. Packed with fresh flavors and creamy textures, it makes for a satisfying lunch or dinner that’s both healthy and delicious.

Ingredients

• 2 medium sweet potatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 ripe avocado, diced
• 1 cup corn (fresh, frozen, or canned)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Salt and pepper, to taste
• ½ cup Greek yogurt (or dairy-free alternative)
• 1 tablespoon lime juice
• ¼ cup fresh cilantro, chopped (for crema)
• Salt, to taste (for crema)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for 45 to 60 minutes, or until they are fork-tender. Remove from the oven and let them cool slightly. Then slice each sweet potato in half lengthwise and carefully scoop out a small portion of the flesh to create space for the filling.
2. Step 2: In a mixing bowl, combine the black beans, diced avocado, corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Season the mixture with salt and pepper to taste. Gently stir to combine all ingredients evenly.
3. Step 3: To make the cilantro lime crema, whisk together Greek yogurt, lime juice, chopped cilantro, and a pinch of salt in a small bowl until smooth and creamy.
4. Step 4: Spoon the black bean and avocado filling into each sweet potato half. Drizzle the cilantro lime crema over the top and garnish with additional cilantro if you like.
5. Step 5: Serve the stuffed sweet potatoes warm and enjoy this flavorful and nourishing dish.

Tips & Variations

• For an extra protein boost, add cooked quinoa or shredded chicken to the filling.
• Use a dairy-free yogurt to make the cilantro lime crema vegan and dairy-free.
• If you prefer a bit of heat, sprinkle the filling with chopped jalapeños or a dash of cayenne pepper.
• Try roasting the corn with the sweet potatoes for a slightly smoky flavor.

Storage

Store any leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through. The avocado may brown slightly, so it’s best to add fresh avocado or crema before serving if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can bake the sweet potatoes and prepare the filling in advance. Store them separately and assemble just before serving to keep the avocado fresh.

Can I substitute other beans for black beans?

Absolutely! Pinto beans or kidney beans would also work well in this recipe and provide a similar texture and flavor.

Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema Recipe

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★★★★★

4.8 from 360 reviews

A delicious and nutritious Stuffed Sweet Potato recipe filled with a flavorful mixture of black beans, avocado, corn, cherry tomatoes, red onion, and cilantro, topped with a creamy and zesty Cilantro Lime Crema made from Greek yogurt. This meal is perfect for a wholesome lunch or dinner, offering a blend of vibrant colors, fresh textures, and satisfying flavors.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 60-75 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Sweet Potatoes:

• 2 medium sweet potatoes
• 1 can (15 oz) black beans, rinsed and drained
• 1 ripe avocado, diced
• 1 cup corn (fresh, frozen, or canned)
• ½ cup cherry tomatoes, halved
• ¼ cup red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Salt and pepper, to taste

For the Cilantro Lime Crema:

• ½ cup Greek yogurt (or dairy-free alternative)
• 1 tablespoon lime juice
• ¼ cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Prepare the Sweet Potatoes: Preheat the oven to 400°F (200°C). Pierce the sweet potatoes multiple times with a fork and place them on a baking sheet. Bake for 45 to 60 minutes until they are fork-tender and soft. Allow them to cool slightly before slicing each sweet potato in half lengthwise. Scoop out a small portion of the flesh from each half to create space for the filling.
2. Make the Filling: In a medium bowl, combine the rinsed and drained black beans, diced avocado, corn, halved cherry tomatoes, finely chopped red onion, and chopped cilantro. Season the mixture with salt and pepper to your taste. Mix gently to combine all ingredients without mashing the avocado.
3. Make the Cilantro Lime Crema: In a small bowl, whisk together the Greek yogurt, lime juice, chopped cilantro, and a pinch of salt. Stir until the mixture is smooth and creamy, forming a flavorful crema to drizzle over the stuffed sweet potatoes.
4. Assemble & Serve: Spoon the black bean and avocado filling evenly into each hollowed sweet potato half. Drizzle generously with the cilantro lime crema on top. Garnish with additional fresh cilantro leaves if desired for extra color and flavor.
5. Enjoy! Serve the stuffed sweet potatoes warm for a nutritious, fresh, and satisfying meal that’s perfect for lunch or dinner.

Notes

• You can substitute the Greek yogurt with a dairy-free yogurt to make the recipe vegan.
• If fresh corn is not available, frozen or canned corn works well;
• For added heat, consider adding a pinch of cayenne pepper or some chopped jalapeño to the filling.
• To save time, you can microwave the sweet potatoes for 5-7 minutes before finishing them in the oven to reduce baking time.
• Leftover filling can be refrigerated separately for up to 2 days and used as a salad topping or dip.

Keywords: stuffed sweet potato, black beans, avocado, cilantro lime crema, healthy dinner, vegetarian meal, baked sweet potatoes, Mexican inspired