Stuffed Sweet Potatoes with Beans and Guacamole
Ingredients
- 2 medium sweet potatoes (about 9 ounces each)
- 2 tablespoons melted virgin coconut or vegetable oil, divided
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon cayenne pepper, divided
- 1/2 teaspoon ground cumin, divided
- 1 red onion, coarsely chopped
- 2 garlic cloves, finely chopped, divided
- 1 (15.5-ounce) can black beans, rinsed, drained
- 3/4 cup vegetable broth
- 1 ripe avocado
- 3 tablespoons chopped cilantro, divided
- 2 tablespoons fresh lime juice, divided
- Tortilla chips (optional; for serving)
Preparation
Preheat oven to 400°F (200°C)
Rub sweet potatoes with half of the oil, salt, cayenne pepper, and cumin, then bake until tender, about 45-60 minutes
In a skillet, sauté chopped red onion and half of the garlic until soft, then add remaining salt, cayenne pepper, cumin, black beans, and vegetable broth; simmer until thickened
Mash avocado with remaining garlic, cilantro, and lime juice to make guacamole
Stuff baked sweet potatoes with bean mixture, top with guacamole, and serve with tortilla chips if desired
