Stuffed Sweet Potato with Avocado, Black Beans & Cilantro Lime Crema
Description
This wholesome vegetarian recipe features oven-roasted sweet potatoes stuffed with creamy avocado, hearty black beans, and topped with a zesty cilantro lime crema. It’s a perfect balance of sweet, savory, creamy, and tangy flavors—all packed into one nutritious, satisfying dish. Ideal for a hearty lunch or light dinner.
Ingredients (Serves 2)
For the Sweet Potatoes
2 medium sweet potatoes
1 tbsp olive oil
Salt and pepper to taste
For the Filling
1 ripe avocado, diced
1 cup canned black beans, drained and rinsed
½ small red onion, finely diced
1 small tomato, diced (optional)
Juice of ½ lime
Salt to taste
For the Cilantro Lime Crema
½ cup Greek yogurt or sour cream (dairy-free if vegan)
¼ cup fresh cilantro, chopped
1 clove garlic
Juice of 1 lime
1–2 tsp olive oil
Salt to taste
1–2 tbsp water (to thin, if needed)
Optional Toppings
Jalapeño slices
Extra cilantro
Hot sauce
Crumbled feta or cotija cheese
Instructions
1. Roast the Sweet Potatoes (40 minutes)
Preheat oven to 400°F (200°C).
Wash and scrub sweet potatoes, then pierce several times with a fork.
Rub with olive oil, sprinkle with salt and pepper.
Place on a baking sheet and roast for 40–45 minutes until soft.
2. Make the Cilantro Lime Crema (5 minutes)
In a blender or food processor, combine Greek yogurt, cilantro, garlic, lime juice, olive oil, and salt.
Blend until smooth. Add a bit of water to thin it to drizzle consistency.
3. Prepare the Filling (5 minutes)
In a bowl, gently mix black beans, diced avocado, red onion, lime juice, and salt.
4. Assemble (5 minutes)
Slice roasted sweet potatoes open lengthwise.
Gently mash the insides with a fork to create space for filling.
Spoon the black bean-avocado mixture into the sweet potatoes.
Drizzle with cilantro lime crema and top with extras like jalapeño or cheese.
Total Time
Prep Time: 10 minutes
Cook Time: 40–45 minutes
Total Time: ~50–55 minutes
Nutritional Information (Per Serving)
(Estimated values)
Calories: 420 kcal
Protein: 13g
Carbohydrates: 52g
Fat: 18g
Fiber: 14g
Sugar: 9g
Sodium: 280mg
Note: Nutrition may vary slightly depending on exact ingredients used.
FAQs
Q: Can I make this vegan?
A: Yes! Use a dairy-free yogurt or sour cream for the crema, like coconut or cashew-based.
Q: Can I prepare anything ahead of time?
A: You can roast the sweet potatoes and prep the crema up to 2 days in advance. Store in airtight containers in the fridge.
Q: What protein can I add for more heartiness?
A: Grilled tofu, tempeh, or even shredded chicken if not vegetarian. Chickpeas also work well.
Q: How do I store leftovers?
A: Keep components separate in the fridge for up to 3 days. Reheat sweet potatoes before assembling.
Q: Is this gluten-free?
A: Yes, the recipe is na
turally gluten-free as written.