Description
These roasted sweet potato boats are loaded with black beans, corn, avocado, and fresh herbs for a wholesome, vibrant, and satisfying meal that’s both easy to make and endlessly customizable.
Ingredients
Scale
- 4 medium sweet potatoes, scrubbed and pierced with a fork
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, cooked or canned
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 lime, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Wash and pierce sweet potatoes with a fork. Rub with olive oil and place on the baking sheet.
- Roast for 45 minutes or until fork-tender.
- In a bowl, mix black beans, corn, cherry tomatoes, red onion, olive oil, salt, and pepper. Set aside.
- Once the sweet potatoes are slightly cooled, slice open and fluff the insides with a fork.
- Warm up the bean-corn mixture in a skillet if desired.
- Top each potato with the warm filling, avocado, and chopped cilantro.
- Serve with lime wedges and enjoy warm.
Notes
- Use medium-sized sweet potatoes for best individual servings.
- Add spices like cumin or smoked paprika for extra flavor.
- Make ahead by roasting potatoes in advance and reheating before serving.
- Leftover filling can be stored separately and used in wraps or bowls.
Nutrition
- Serving Size: 1 stuffed potato
- Calories: 360
- Sugar: 9g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
Keywords: sweet potato boat, vegan stuffed potato, roasted sweet potato, healthy dinner, plant-based meal