Ingredients
- 4 medium sweet potatoes (scrubbed and pierced with a fork)
- 1 15 oz can black beans, drained and rinsed
- 3 garlic cloves
- ¼ cup red onion chopped finelt
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper (to taste)
Instructions
Roast the Sweet Potatoes:
- Preheat your oven to 400°F (200°C).
- Place the sweet potatoes on a baking sheet lined with parchment paper.
- Roast for 45-60 minutes or until tender when pierced with a fork.
- Alternatively, you can cook them in the microwave for 8-10 minutes, flipping halfway through.
Prepare the Black Beans:
- In a skillet over medium heat, add the black beans, cumin, smoked paprika, garlic powder, salt, and pepper.
- Stir until heated through (about 5 minutes).
Assemble the Stuffed Sweet Potatoes:
- Once the sweet potatoes are done, let them cool slightly, then slice them open down the middle.
- Fluff the inside with a fork to create a nice bed for the toppings.
Load Them Up:
- Start with a generous spoonful of the seasoned black beans.
- Add Pico de Gallo, Guacamole, and Pickled Onions.
- Drizzle with Cashew Cheese for a creamy, cheesy touch.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
Topping Options:
- Pico de Gallo – Recipe Here
- Guacamole – Recipe Here
- Cashew Cheese – Recipe Here
- Pickled Onions – Recipe Here
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional, for serving)
Tips:
- Meal Prep Friendly: Make the sweet potatoes and beans ahead of time and reheat before serving.
- Customize It: Add shredded lettuce, jalapeño slices, or hot sauce for extra heat.
- Make It a Bowl: Skip the potato skins and serve everything over a bed of greens or cauliflower rice for a lower-carb option.