Thursday, June 26, 2014

Stuffed Sweet Potatoes

The thing with vegetarian meals is that the end result can be not very filling. These stuffed sweet potatoes are full of protein from the black beans, cheese, and healthy fats from avocados. The result? A filling vegetarian meal that doesn’t leave you looking in the fridge for a burger. 


2 Sweet Potatoes 
4 oz Black Beans 
4 oz Corn 
1/4 C Salsa 
1/2 Red Pepper 
1 T Chili Powder 
1 t Cumin 
1/2 t Garlic Powder 
1/4 t Cayenne Pepper 
Jack Cheese 
Sea Salt 

How To:

1. Preheat oven to 425 degrees. Take sweet potatoes and stab holes into potatoes with a fork or knife. Wrap in foil and cook in oven for one hour, or until cooked through. 
2. Take cooked sweet potatoes and scrape out. Take 1/2 cup of sweet potato filling and mash in bowl. (Store remaining cooked sweet potato.)In a separate bowl mix black beans, corn, salsa, diced red pepper, chili powder, cumin, garlic powder, and cayenne pepper with mashed sweet potato. Place mixture into sweet potato skins. Top with grated jack cheese. 
3. Bake stuffed sweet potatoes in oven for 15 minutes. 
4. Remove sweet potatoes from oven. Top with sliced avocado, cilantro, and sea salt. 

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