Description
A sweet and smoky stuffed sweet potato recipe with black beans and feta, topped with fresh lime and cilantro.
Ingredients
Scale
- 4 medium sweet potatoes (about 1.2 kg / 2.6 lb total)
- 1 can (400 g / 15 oz) black beans, drained and rinsed
- 30 ml (2 tbsp) olive oil
- 1 small red onion, finely chopped (about 70 g / 2.5 oz)
- 2 cloves garlic, minced
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) smoked paprika
- Juice of 1 lime (about 15–20 ml / 1 tbsp)
- 15 g (1/2 cup loosely packed) fresh cilantro, chopped
- 100 g (3.5 oz) crumbled feta
- Salt to taste
- Optional toppings: Greek yogurt or sour cream, chopped scallions, or toasted pumpkin seeds
Instructions
- Preheat the oven to 220°C (425°F). Pierce the sweet potatoes with a fork 6–8 times and rub with 15 ml (1 tbsp) olive oil and 1/2 tsp salt. Roast for 30–35 minutes until tender.
- Heat 15 ml (1 tbsp) olive oil in a skillet over medium heat. Add the chopped red onion and sauté for 4–5 minutes until translucent.
- Add the minced garlic, cumin, and smoked paprika. Cook for 30–45 seconds until fragrant, then add the black beans and 30 ml (2 tbsp) water. Simmer for 3–4 minutes.
- Stir in the lime juice, chopped cilantro, feta, and season with salt and pepper to taste.
- Split each roasted potato lengthwise, fluff the interior, and stuff with the bean and feta mixture. Broil for 1–2 minutes until the feta edges begin to brown.
- Top with remaining feta, a drizzle of olive oil, extra cilantro, and serve immediately.
Notes
For a vegan option, replace feta with crumbled firm tofu and add nutritional yeast for flavor. This recipe can be made ahead and stored in the fridge or freezer.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 10g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 18mg