Southwestern Stuffed Sweet Potatoes

Name: Southwestern Stuffed Sweet Potatoes
Yield: Makes 4 servings
Ingredients: 1 small green bell pepper, diced; ¼ cup (60 ml) water or vegetable broth; 1½ cups (375 ml) cooked or canned black beans, drained and rinsed; 1½ cups (375 ml) fresh, frozen, or canned corn; 3 cloves garlic, crushed; 1 teaspoon (5 ml) chili powder; ¼ teaspoon (1 ml) smoked paprika; 1½ cups (375 ml) diced fresh tomatoes; 1 teaspoon (5 ml) ground cumin; 4 sweet potatoes, scrubbed; ¼ cup (60 ml) chopped fresh cilantro or parsley, lightly packed; 2 tablespoons lime juice; ¼ teaspoon (1 ml) salt (optional); 1 onion, diced; Freshly ground black pepper; Hot sauce (optional); 1 avocado, sliced; Cashew Mayonnaise

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

Sweet potatoes are among the most nutritious and delicious of all the starchy vegetables. Use sweet potatoes with bright-orange flesh for this recipe. For a complete meal, serve the sweet potatoes with a green salad on the side.

Ingredients

4 sweet potatoes, scrubbed
1 onion, diced
1 small green bell pepper, diced

Main course
Vegan
Gluten-free

Method

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking pan with parchment paper or a silicone baking mat or mist it with cooking spray.

Pierce the sweet potatoes several times with a fork. Put them on the prepared baking sheet and