Mexican Stuffed Sweet Potatoes
Made with black beans, corn, tomatoes and cilantro, topped with easy guac and vegan sour cream to drizzle.
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Ingredients
Easy Guacamole (for topping):
- 1 avocado
- 2 tsp lime juice
- pinch sea salt
Vegan Sour Cream (to drizzle):
- ⅓ cup coconut yogurt
- ½ tsp lime juice
- pinch sea salt
Instructions
- Preheat oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and paint sweet potatoes with avocado oil to lightly coat. Bake for 40 minutes, or until cooked through.
- In a bowl combine chopped red onion and garlic, cherry tomatoes, black beans, corn, and chopped cilantro. Add lime juice, olive oil, sea salt, pepper and cayenne pepper flakes. Mix to combine.
- Prepare easy guacamole: Mash avocado in a bowl with lemon juice and a pinch of sea salt.
- Prepare vegan sour cream: In a separate bowl mix together coconut yogurt, lime juice and sea salt.
- Cut sweet potatoes in half and fill with black bean medley. Top with easy guacamole and drizzle with vegan sour cream.
Notes
Find more of Hannah’s recipes on @twospoons.ca.
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