By plantbaes
Stuffed Sweet Potato (Mexican)
4 steps
Prep:20minCook:40min
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.
Updated at: Thu, 11 Apr 2024 08:41:21 GMT
Nutrition balance score
Great
Glycemic Index
53
Low
Glycemic Load
49
High
Nutrition per serving
Calories510.7 kcal (26%)
Total Fat6.1 g (9%)
Carbs93.2 g (36%)
Sugars11.4 g (13%)
Protein26 g (52%)
Sodium714.6 mg (36%)
Fiber21.2 g (76%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
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.
Step 2
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.
Step 3
Once the potatoes are cooked, scoop out the middle fleshy part and add it to the bean mixture. Stir well to combine.
Step 4
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!
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