Simple Southwestern Stuffed Sweet Potato
Updated: Jan 22, 2019
Southwestern Stuffed Sweet Potato
This 10-minute meal requires little time and little clean-up but is big on flavor while meeting many dietary needs, such as #glutenfree, #vegetarian and a simple swap can make this dairy free and vegan, as well! It's also an easy item for busy athletes to make and can be made using only a microwave, making it ideal for dorm rooms. I've seen so many stuffed sweet potato ideas this fall and decided to get creative with my fridge and pantry to make this easy, fun, fall-inspired meal. Since the cooking (and clean up) is minimal, this is also a great meal to get kids involved with creating so that they can start to experiment making with plant-based meals!
Ingredients (serves 1):
1 medium sweet potato (approximately 6 oz)
1/4 C cherry or grape tomatoes, halved
1 oz sharp cheddar cheese, shredded (or use a dairy free alternative or omit if keeping this vegan/ dairy-free)
1/4 C canned black beans, rinsed and drained
2 Tbsp guacamole (option to use ~1/4 avocado, sliced, instead)
1/4 tsp smoked paprika
Dash ground black pepper
1. Wash sweet potato and pat dry with paper towel. Use a fork to poke holes throughout potato. Place on microwave-safe plate and microwave oh high for ~5-7 minutes, until potato is somewhat soft.
2. Use a knife to slice potato down the middle, keeping it connected by the skin so it holds together. Add spices (smoked paprika, salt, pepper) Next, use a fork to gently mash the flesh of the potato and mix with the spices.
3. Layer cheese, tomato, beans and guacamole (or sliced avocado) on top of potato to create loaded potato effect. Enjoy!
Nutritional Analysis Per Serving (1 serving = 1 stuffed potato)
Calories 341 calories, Total Fat 15 g, Saturated Fat 7 g, Cholesterol 30 mg, Carbohydrates 40 g, Fiber 10 g, Protein 14 g, Sodium 372 mg, Calcium 283 mg
*Please Note: While this recipe is not made with any gluten-containing ingredients, I recommend using certified gluten free products, including spices, if all potential sources of cross contamination need to avoided, such as in the case of celiac disease.
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