Blackbean-Stuffed Sweet Potatoes, guys! Are you excited? I sure am! I’ve been so excited to share this recipe with you, but my unwillingness to edit pictures means I’ve been procrastinating. Finally, I am able to let you in on this delicious recipe in all its mouth-watering glory!
If you’ve got a well-stocked kitchen, you probably have most of the ingredients for this recipe – including the optional Creamy Avocado Cilantro Dressing. Start off by poking some sweet potatoes and popping them in the oven. While they bake, you can prep the rest of the vegetables and start cooking your black bean and green pepper filling.
Once the filling is done, you can move on to the Creamy Avocado Cilantro Dressing, if using (I highly recommend you do). Just toss all the ingredients in the blender and give them a whirl until you’ve got a silky smooth dressing.
By now, your sweet potatoes should have finished baking. All you’ve got to do is split them lengthwise and stuff your black bean filling inside – be generous and don’t be afraid to get messy! Then you drizzle the avocado dressing over top, or fresh cilantro, or hot sauce, or salsa, or whatever your heart desires.
These black bean-stuffed sweet potatoes are hearty and filling and spicy and zesty and everything you could ever want in a healthy, nutritious meal. They’re ready in under an hour, so they’re perfect for weeknight dinners. They also reheat really well so it’s great for meal prep or school/work lunches.
I really hope you’ll give this recipe a try! Leave me a note in the comments to let me know what you think!