Guest Post: Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

Hi everyone! My name is Dana and I blog over at Conscious Kitchen. I’m excited to be filling in for Hannah while she takes a little blog vacation this week. I love reading Hannah’s creative recipe ideas and hearing all about her latest Trader Joe’s finds. While I’m not a vegetarian or vegan, she inspires me to make more plant-based and meatless meals. Thanks, Hannah!

Over the past few months, I’ve joined the Meatless Monday movement and am constantly looking for new dinner ideas. There’s only so many veggie pasta dishes or flatbreads one can eat. A few weeks ago I re-imagined one of my favorite side dishes into a main course. Enter the sweet potato.

The best part of this meal? It’s easy and only takes a short time to prepare… oh and it’s delicious! I chose to stuff my potato with a bit of a southwest mix, but the beauty of this meal is you can tailor it to include whatever you like. It’s also a good way to use up any extra veggies you might have in your fridge. Have some fun with it! The measurements in the recipe aren’t exact, just adjust them according to how much you’d like to make.

Stuffed Sweet Potatoes

Ingredients:

– 2 large sweet potatoes

– 1 red bell pepper

– 1 cup sweet corn (fresh or frozen – thawed)

– 1 cup black beans

– 1/4 cup red onion

– 1-2 teaspoons of cumin

– cheese for sprinkling

How to:

1. Bake sweet potatoes in the oven or in the microwave. Make sure to poke holes in the potato so the heat can vent out.

2. Dice bell pepper and red onion. Add to a hot pan lined with a small amount of oil (olive, coconut, etc.) along with corn and black beans. Season generously with cumin. Heat thoroughly.

3. Slice sweet potatoes down the middle and generously stuff with vegetable filling. Top with a sprinkle of cheese if desired.

Hope you guys enjoy! Please let me know if you try the potatoes and what other variations you come up with for the filling.