Stuffed Sweet Potatoes with Beans and Guacamole
Ingredients
- 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
- 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
- add remaining 1 tbsp. lime juice to bean mixture.
Preparation
Preheat oven to 450°f
Cut potatoes in half lengthwise
Toss with 1 tbsp
Oil, 1/2 tsp
Salt, 1/4 tsp
Cayenne, and 1/4 tsp
Cumin on a rimmed baking sheet
Arrange cut side up and roast until fork-tender, about 25 minutes
Meanwhile, heat remaining 1 tbsp
Oil in a medium skillet over medium
Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes
Add beans, broth, 1/4 tsp
Salt, and remaining 1/4 tsp
Cayenne and 1/4 tsp
Cumin and cook until liquid is reduced and beans soften, about 10 minutes
Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth
Stir in 2 tbsp
Cilantro, 1 tbsp
Lime juice, and remaining 1/4 tsp
Salt
Add remaining 1 tbsp
Lime juice to bean mixture
Using the back of a spoon, gently push down in center of potato halves to create a divot
Spoon bean mixture into potato halves, then top evenly with 2 tbsp
Avocado mixture and remaining 1 tbsp
Cilantro
Serve with tortilla chips, if using, and remaining avocado dip alongside
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