One thing I love about adopting a plant-based diet, is that I don’t need to stress about carbs, fats or eating ‘heavy’ foods. As I consume so many vegetables and salads which are high in fibre and water content, it’s nice to indulge in some hearty meals when I feel like my body needs the fuel.
These Mexican Black Bean and Corn Stuffed Sweet Potatoes can be served with a side of dark leafy greens, or simply on their own which also makes for an excellent meal prep dish. Just heat and eat for lunch or dinner over the following 2-3 days for a quick satisfying meal!
Mexican Black Bean & Corn Stuffed Sweet Potatoes, With Lemon Guacamole & Spicy Salsa
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Ingredients
- 4 Orange Sweet Potatoes
- 1 Spring Onion, Thinly Sliced
- 1 Tsp Crushed Garlic
- 1 Can of Black Beans
- 2 Cups of Corn Kernels
- 1 Tsp Turmeric
- Juice of 1 Lime
- GUACAMOLE -
- 2 Avocado
- Juice of 1 Lemon
- 1 Red Onion, Thinly Diced
- 1 Tsp Garlic Granules
- 1 Tsp Smoked Paprika
- 1 Tsp Tuscan Seasoning
- SALSA -
- 1 Can of Crushed Tomatoes
- Juice of 1 Lime
- 1 Tsp Cumin Seeds
- 1 Tsp Chilli Flakes
- Salt and Pepper
- Handful of Fresh Coriander
Instructions
- Preheat the oven to 180°c and lay down a sheet of baking paper on an oven tray. Slice the sweet potato in half length-ways, drizzle with extra virgin olive oil and bake for 45 mins until cooked through.
- In the meantime, saute the spring onion in a pan with crushed garlic. Place into a bowl and combine with black beans, corn, turmeric and lime juice.
- Prepare the guacamole by mashing the avocado with a fork, or placing into a food processor. Mix in the lemon juice, red onion (raw or cooked), garlic granules, smoked paprika and Tuscan seasoning.
- Once the sweet potato is cooked, remove from the oven and leave to cool for a few minutes. Scoop out the inside leaving only the vegetable skin as the ‘shells’, then add to black bean and corn mix to combine. Stuff the potato shells with the filling, then top with Guacamole.
- In a bowl, mix the crushed tomatoes with lime juice, cumin seeds, chilli flakes, as well as salt and pepper to taste.
- Spoon the salsa over the dish and top with fresh coriander for the finishing touch, bursting with colour and flavour. Enjoy!!!
Notes
Recipe will serve 4 people - 2 halves each, or 8 people - 1 half each alongside a fresh green salad. Optional - Drizzle balsamic glaze on top when presenting the dish with a sprinkle of chilli flakes for that finishing touch.
