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Southwest Stuffed Sweet Potatoes with Black Bean Salsa

Roasted sweet potatoes stuffed with vibrant black bean salsa, packed with bold Southwest flavors and plant-based protein.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Sweet Potatoes
  • 4 sweet potatoes medium
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp chili powder
  • 0.5 tsp ground cumin
Black Bean Salsa
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup corn kernels
  • 1 red bell pepper diced
  • 0.5 red onion finely diced
  • 1 avocado diced
  • 1 lime juiced

Equipment

  • Baking sheet
  • Mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pierce sweet potatoes and rub with olive oil and spices.
  3. Roast 40–50 minutes until tender.
  4. Mix black beans, corn, pepper, onion, avocado, lime, and spices.
  5. Slice roasted sweet potatoes and fluff centers.
  6. Top with black bean salsa and serve.

Notes

Store components separately for best freshness. Add avocado just before serving.