🥄Ingredients:
🔸1 medium-sized sweet potato
🔸1/2 can black beans or chickpeas (drained and rinsed)
🔸1/2 small can corn kernels (drained)
🔸1/2 small onion, finely chopped
🔸1/2 small tomato, diced
🔸1/4 bunch fresh cilantro or parsley, finely chopped
🔸Juice of 1/4 lime or lemon
🔸Salt and freshly ground black pepper to taste
🔸Optional: vegan cheese or dairy-free cheese alternative for topping
🥄Instructions:
Preheat the oven to 200°C (or 180°C for a convection oven).
Pierce the sweet potato several times with a fork or knife, then place it on a baking sheet.
Bake the sweet potato in the preheated oven for about 40-50 minutes, or until it’s tender and cooked through.
Once the sweet potato is cooked, remove it from the oven and let it cool slightly until it’s safe to handle.
Carefully slice the sweet potato in half lengthwise, then scoop out some of the cooked flesh from each half, leaving a border around the edges.
In a bowl, combine the scooped-out sweet potato flesh with the black beans or chickpeas, corn kernels, finely chopped onion, diced tomato, and chopped cilantro or parsley.
Season the mixture with salt, pepper, and the lime or lemon juice to taste, then stir until well combined.
Spoon the filling mixture back into the hollowed-out sweet potato halves, dividing it evenly between them.
Optionally, sprinkle with vegan cheese or dairy-free cheese alternative on top.
Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, or until the filling is heated through.
