Indulging during a cleanse might seem unusual, but these spicy stuffed sweet potatoes mimic a cheat day without straying from your goals. The taco-inspired filling brims with flavor, making this dish both easy and satisfying.
For the best results, give your sweet potatoes ample cooking time. Longer baking enhances their natural sweetness, creating a mouth-watering experience. To manage those post-work hunger pangs, I recommend prepping these on Sunday evening, wrapping them, and warming them up when you're ready to eat.
Tip: Adjust the spice level to your liking. My partner loves heat, so he adds plenty of jalapeños and cayenne. For a milder option, remove the seeds from the jalapeños and reduce the cayenne.
This recipe is part of a cleanse program. Click here for the full week's menu, and keep reading for the recipe for these spicy stuffed sweet potatoes.
Categories
Ingredients
- 4 medium sweet potatoes
- 1 can black beans
- 1/2 cup yellow onion, chopped
- 1 jalapeño
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 avocado
- 1 bunch cilantro
- 1/4 cup red onion, diced
- 1 lime
Instructions
- Preheat your oven to 425°F. Wrap the sweet potatoes in foil and place them directly on the oven rack.
- Bake for about an hour, or until a knife easily pierces the center. This long cook time is key for sweetness and moisture.
- While the sweet potatoes bake, heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté for roughly 5 minutes. Then stir in the black beans with their liquid and a few cilantro stems, bringing it to a boil. Lower the heat and mix in cumin, adding more olive oil if the mixture gets too dry.
- Prepare your toppings by slicing the avocado, cutting the jalapeño into rings (remove seeds for less heat), chopping the cilantro and red onion, and cutting the lime into wedges.
- When the sweet potatoes are finished, slice them open along the top without cutting all the way through. Gently squeeze the sides to open them. Fill first with the black bean mixture, then top with avocado, jalapeño, cilantro, red onion, and a squeeze of lime. Enjoy!
Comments (3)
- Cynthia says: January 1, 2020 at 11:14 am
For the sake of the environment, please avoid suggesting foil for potatoes as they can cook perfectly without it. Even small actions contribute to a larger impact.
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