Description
Roasted sweet potatoes stuffed with a flavorful mix of black beans, spices, and feta, creating a satisfying and vibrant meal.
Ingredients
Scale
- 4 medium sweet potatoes
- 30 ml (2 tbsp) olive oil
- 1 tsp kosher salt
- 1 can (425 g / 15 oz) black beans, drained
- 1 small red onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 30 ml (2 tbsp) fresh lime juice
- 100 g (3.5 oz) crumbled feta cheese
- 20 g (½ cup) fresh cilantro, chopped
- 1 small jalapeño, seeded and minced (optional)
- 120 g (½ cup) Greek yogurt (optional)
- ½ tsp black pepper
Instructions
- Preheat the oven to 200°C (400°F). Scrub sweet potatoes, pierce them, rub with olive oil and salt, and roast for 45–60 minutes.
- Heat olive oil in a skillet over medium heat. Add red onion and cook until translucent, then add garlic and sauté briefly.
- Add drained black beans to the skillet. Stir and cook for a few minutes. Mix in lime juice and black pepper, then mash a portion of the beans.
- Slice each potato and fluff the inside with a fork. Mix some bean filling into the potato flesh.
- Spoon the remaining bean mixture on top of each potato and sprinkle with feta. Optional: broil briefly for a melted topping.
- Top with cilantro, optional avocado, and Greek yogurt to serve, accompanied by lime wedges.
Notes
Store leftover components separately for freshness. Reheat potatoes in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 480
- Sugar: 10g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 25mg