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Mexican Stuffed Sweet Potato on a bowl with avocado

Stuffed Sweet Potato (Mexican)

A simple, delicious meal with minimal cooking. Bake, chop, stir, and it's ready! Perfect for those new to cooking or looking for a quick, nutritious meal.
Author Sarah Cobacho (plantbaes.com)
PREP TIME20 minutes
COOK TIME40 minutes
TOTAL TIME1 hour
Servings 2
Course Main Course
Cuisine Mexican-Inspired
Keyword avocado, beans, cilantro (coriander), Easy Dinner, High Protein, jalapeño, lime, Nutrient-Rich, onions, Quick Meal, spinach, sweet potato

Ingredients

  • 1 medium sweet potato
  • 1 cup kidney beans
  • 3 spring onions
  • ½ cup corn
  • ½ cup jarred roasted red bell peppers
  • 1 lime, juiced
  • ½ cup cilantro
  • 1 tbsp chopped pickled jalapeños (optional)
  • ¼ tsp chilli powder
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp sea salt flakes
  • ½ avocado
  • 2 cups baby spinach
  • pickled onions

Instructions

  • Preheat the oven to 200C (392F). Cut the sweet potato in half lengthwise and bake in the oven for 40 minutes, or until tender when pierced with a fork.
  • While the potato is baking, chop the green onions, coriander, and roasted red capsicum. Add these to a mixing bowl along with the kidney beans, corn, lime juice, and spices. Mix until well combined.
  • Once the potatoes are cooked, scoop out the middle fleshy part and add it to the bean mixture. Stir well to combine.
  • Fill the hollowed-out potatoes with the bean mixture. Serve with baby spinach, slices of avocado, and pickled onions. Enjoy your nutritious and delicious meal!

Video

Nutritional Information - Per Serving
Calories 499kcal | Carbohydrates 95g | Protein 18g | Fat 8g | Sodium 871mg | Fiber 20g | Vitamin A 2082IU | Vitamin C 86mg | Calcium 215mg | Iron 6mg