Quick Fix for a Busy Night: Southwestern Stuffed Sweet Potatoes
When time is of the essence, a nutritious and filling meal can be a challenge. But fear not! We’ve got a game-changing recipe that’s ready in under an hour and packed with flavor.
The Perfect Solution: Stuffed Sweet Potatoes
Imagine a complete dinner, bursting with nutrients, that can be prepared in no more than 60 minutes. The secret lies in loading up sweet potatoes with a vibrant mixture of vegetables, beans, and spices.
The Recipe: A Symphony of Flavors
Loaded Southwestern Stuffed Sweet Potatoes Recipe makes 2 servings and is ready in just 1 hour.
Gather Your Ingredients
- 2 medium sweet potatoes, scrubbed clean
- 1/2 cup diced bell peppers
- 2/3 cup black beans, rinsed and drained
- 1/2 cup corn (frozen, fresh, or canned)
- 1/8 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 2 limes, juiced
- Salsa
- 1/2 avocado, diced
- Cilantro, for garnish (optional)
Bring it All Together
- Preheat your oven to 400 degrees. Use a fork to prick holes in the sweet potatoes and place them on a foil-lined baking sheet. Bake for 45-50 minutes, or until the flesh is soft.
- While the sweet potatoes are baking, combine the bell peppers, black beans, corn, cumin, chili powder, and lime juice in a bowl. Let the flavors meld together.
- Once the sweet potatoes are done, let them cool for a few minutes. Then, cut slits down each lengthwise and pull them apart to create a well for the filling.
- Spoon 2 tablespoons of the pepper and bean mixture into each sweet potato. Top with salsa, avocado, and cilantro, if desired.
The Result: A Nutrient-Dense Meal in No Time
With this recipe, you’ll have a delicious, filling meal on the table in no time. The sweet potatoes provide a boost of complex carbohydrates, while the black beans and corn add protein and fiber. The bell peppers bring a burst of vitamin C, and the avocado contributes healthy fats. This is a meal that will leave you feeling satisfied and energized.
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