Avocado and black bean salad stuffed sweet potato
This recipe for avocado and black bean stuffed sweet potato is one of the richest, most nutritious, and easy dishes you can imagine. Serve it as dinner, lunch, brunch, or eat it whenever you feel like eating delicious, fresh, and healthy.
4 persons
Calories: 597kcal
Ingredients
- 4 medium sweet potatoes
Salad
- 2 cups corn kernels
- 2 cups of black beans
- 1/2 cup of onion finely chopped
- 1 ½ cups chopped cherry tomatoes or regular tomato
- 2 tablespoons lemon juice
- 4 tablespoons of olive oil
- 1 teaspoon salt
- 1 avocado diced
For serving
- chopped cilantro to serve
- chipotle mayo for serving
Instructions
- Turn the oven to 350ºF, put the sweet potatoes on a tray. The time depends on the size of the sweet potatoes, check them every twenty minutes with a fork. When the fork offers no resistance, they are done. Normally when the skin separates from the sweet potato flesh, they are ready.
- In a skillet put the corn kernels and let them brown.
- While the sweet potatoes are in the oven, make the salad. Put the onion in a large bowl and add the lemon juice. Then the beans, the corn, add the olive oil and finish with the salt.
- Try for seasoning and adjust if necessary.
- Remove the sweet potatoes from the oven and carefully cut them in half. Fill them with the bean salad. To serve, you can add chopped cilantro and / or a little chipotle mayo.
Nutrition
Serving: 1serving | Calories: 597kcal | Carbohydrates: 89g | Protein: 15g | Fat: 23g | Saturated Fat: 3g | Sodium: 867mg | Potassium: 1593mg | Fiber: 20g | Sugar: 15g | Vitamin A: 32644IU | Vitamin C: 24mg | Calcium: 111mg | Iron: 4mg