Stuffed Sweet Potatoes with Black Beans and Guacamole

🥘 Ingredients

Sweet Potatoes

• cayenne pepper
  1/4 tsp
• ground cumin
  1/4 tsp
• salt
  1/2 tsp
• sweet potatoes (500g)
  2 medium
• vegetable oil (15ml)
  1 tbsp

Beans

• black beans (rinsed and drained)
  400 g
• garlic (crushed)
  2 cloves
• red onions (coarsely chopped)
  1 medium
• salt
  1/4 tsp
• vegetable broth (180ml)
  3/4 c

Guacamole

• avocado
  1 ripe
• cilantro (chopped)
  2 tbsp
• lime juice (15ml)
  1 tbsp

Assembly & Serving

• queso fresco (28g, or feta)
  1 oz
• spinach (55g)
  2 c

Sweet Potatoes

1. 1

   Preheat oven to 230°C (or preheat air fryer to 200°C).
2. 2

   Cut sweet potatoes in half lengthwise.

   sweet potatoes: 2 medium (500g)
3. 3

   Toss the sweet potato halves with vegetable oil , salt , cayenne pepper , and ground cumin .

   vegetable oil: 1 tbsp (15ml), salt: 1/2 tsp, cayenne pepper: 1/4 tsp, ground cumin: 1/4 tsp
4. 4

   Arrange cut side up and roast for about ⏱️ 25 minutes until fork-tender (or air fry at 200°C for 18 to ⏱️ 20 minutes ).

Beans

1. 1

   Heat remaining vegetable oil in a medium skillet over medium heat.
2. 2

   Add red onions and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2 to ⏱️ 3 minutes .

   red onions: 1 medium (coarsely chopped), garlic: 2 cloves (crushed)
3. 3

   Add black beans , vegetable broth , salt , remaining 1/4 tsp cayenne pepper, and remaining 1/4 tsp ground cumin.

   black beans: 400 g (rinsed and drained), vegetable broth: 3/4 c (180ml), salt: 1/4 tsp
4. 4

   Cook until liquid is reduced and beans soften, about ⏱️ 10 minutes .

Guacamole

1. 1

   Mash avocado and the remaining crushed garlic with a fork until smooth.

   avocado: 1 ripe
2. 2

   Stir in cilantro , lime juice , and salt to taste.

   cilantro: 2 tbsp (chopped), lime juice: 1 tbsp (15ml)

Assembly & Serving

1. 1

   Add spinach and remaining 1 tbsp lime juice to the bean mixture in the skillet.

   spinach: 2 c (55g)
2. 2

   Continue to cook until spinach wilts, about ⏱️ 30 seconds .
3. 3

   Using the back of a spoon, gently push down in the center of the sweet potato halves to create a divot.
4. 4

   Spoon the bean mixture into the sweet potato halves, then top evenly with 2 tbsp of the prepared guacamole mixture, crumbled queso fresco , and remaining 1 tbsp chopped cilantro.

   queso fresco: 1 oz (28g, or feta)