Description
Sweet potato bliss boats are a tasty meal idea filled with black beans, corn, and spices, topped with avocado and Greek yogurt.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and poke several holes in each with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender when pierced with a fork.
- In a large bowl, combine the black beans, corn, diced red bell pepper, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well and set aside.
- Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Carefully slice each potato lengthwise and gently scoop out some of the flesh, creating a boat shape.
- Gently fold the scooped sweet potato flesh into the filling mixture. Taste and adjust seasoning if necessary.
- Spoon the filling back into the sweet potato skins, heaping it generously.
- Top each stuffed sweet potato with diced avocado and a dollop of Greek yogurt or sour cream. Sprinkle with fresh cilantro.
- Squeeze fresh lime juice over the tops and serve warm with lime wedges on the side.
Notes
- Adjust spices according to your heat preference.
- You can substitute Greek yogurt with vegan yogurt for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 boat
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg