This spicy stuffed sweet potato reminds me a lot like the my pumpkin turkey chili, that I have now been making at least 2-3x as week. It is really creamy, full of flavor, and even if you aren’t a pumpkin lover - I promise you will not taste it - it just gives the chili that creamy texture.
Instead of making the chili again for the week; I wanted to change it up, make it vegetarian friendly, and use the leftover sweet potatoes I had in my kitchen. (Ps. you can use any type of sweet potato you want for this, I just love Japanese Yams). It is a really simple weeknight meal or perfect for lunch; the “hardest” part is waiting to roast the sweet potatoes in the oven, but you can also prep them the night before and then reheat the next day! That will save you about 45 minutes!
All you need is a sweet potato, black beans, salsa, your favorite spices, & then you can control the rest- corn, quinoa, lentils, chopped jalapeños, avocado, dairy free cheese etc.
I kept mine simple, using everything that I already had on hand- beans, sweet potatoes, store bought salsa, frozen corn, and an avocado I mashed making a quick guacamole. If you tend to eat these types of ingredients weekly, it is a great way to use up any leftovers you do have and just throw them all in the baked sweet potato. For this recipe I did only use about 1/3 cup of the canned black beans, you can keep the remaining beans in the fridge for up to a week. Use them throughout the week on top of salads, with eggs, on toast, with chips & salsa, or make a chili!
If want to do this for meal prep, you can bake a few sweet potatoes before hand; store them in the fridge, and when you are ready to eat them during the week just slice the potato in half, reheat in the oven while you are getting the remaining ingredients ready! I think that they are also kind of fun / easy for the football games on Sunday or if you are making a healthy satisfying meal for a group of friends…..So simple.
Hope you enjoy!
Prep time: 5 minutes
Bake time: about 45 minutes
Total time: 50 minutes
1 medium / large sweet potato
1/3 cup canned black beans
2 tbsp. corn (I buy frozen!)
dash of sea salt
dash of pepper
cayenne pepper to your liking
dairy free cheese of choice
optional add ins: chopped jalapeño, cilantro, arugula, quinoa, lentils.
Pre-heat your oven to 425 degrees. Poke a few holes in your sweet potato and place in the oven. Depending on the size, it should be ready within 35-45 minutes!
Next, with a knife, slice the sweet potato in half to create a “boat” for the filling.
Mash the potato with a fork slightly.
Add the fillings! Black beans, corn, mashed avocado, spices, salsa, and dairy free cheese.* If you are using shredded cheese you can place the sweet potato back in the oven for a few minutes until the cheese has melted.
Eat immediately! Store the leftover sweet potatoes (if you are making more) in an air tight container once they are completely cooled in the fridge for the week!