Black Bean and Cilantro Stuffed Sweet Potatoes

sweet pot
  • 4 sweet potatoes
  • 1/2 cup diced red onion
  • 2 garlic cloves, minced
  • 1 cup black beans, drained and rinsed
  • 1 tsp jalapeno, diced
  • 2 radishes, thinly sliced
  • ½ cup thinly sliced red cabbage
  • ¼ cup crumbled cojita or feta cheese
  • 1 avocado, diced
  • ½ cup cilantro, chopped
  • 1 lime, juiced
  • coconut oil, melted for drizzling
  • pink Himalayan salt
  • black pepper
  • 1/4 cup pumpkin seeds
  1. Preheat the oven to 400°F and line a baking dish with parchment paper.
  2. Use a fork to pierce a few holes into the sweet potatoes. Roast for 35 to 45 minutes, or until the skin is golden and the potatoes are fork-tender.
  3. In a bowl, combine onion, garlic, black beans, jalapeño, radishes, red cabbage, cheese, avocado, cilantro, lime juice, a drizzle of coconut oil and a few pinches of salt and pepper.
  4. Taste and adjust seasonings, chill until ready use.
  5. Cut open the sweet potatoes and stuff.
  6. Finish with pumpkin seeds and lime zest.
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