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Mexican Stuffed Sweet Potatoes

Mexican Stuffed Sweet Potatoes

Dinner is sorted! 😍Ever since we put together the Spring Wellness Magazine, these Mexican Stuffed Sweet Potatoes by Casey-Lee of @livelovenourishaus have been on high rotation in our kitchens.

Made with whole roasted sweet potatoes; stuffed with Mexican spiced, protein-rich black beans; and topped with deliciously creamy guacamole, this recipe is more than a crowd-pleaser, the entire dinner table will fall at your feet. I guess what we are saying is... you should definitely whip these up for dinner tonight!

INGREDIENTS:

  • 4 small sweet potatoes

Filling:  

  • 1 tbsp extra virgin olive oil 
  • 1 large brown onion, finely sliced
  • 1 clove garlic, minced  
  • 1 tsp ground cumin 
  • 1 tsp paprika 
  • 1/2 tsp dried oregano 
  • 1/4 tsp ground coriander 
  • 1 x 400g can black beans, drained  

Salsa: 

  • 1 cup sweet cherry tomatoes 
  • 1/4 small red onion, diced 
  • Juice of 1 fresh lime
  • Good quality salt & pepper

Guacamole: 

  • 2 avocados, mashed 
  • 1/4 red onion, finely chopped
  • Juice of 1 fresh lime
  • Pinch of good quality salt
  • Fresh coriander to serve
  • Fresh red chilli, sliced to serve 

Note: This recipe is free from gluten and dairy.

METHOD:

  1. Pre-heat fan-forced oven to 180’C. 
  2. Wash and pat dry sweet potatoes. Wrap each sweet potato in foil and place on a baking tray. Bake in the oven for approx. 1 hour or until each is soft in the centre. 
  3. Meanwhile, prepare filling and toppings. 
  4. To make filling, heat olive oil in frying pan and add onions. Sauté over low-medium heat for 5-8 minutes or until onions are soft and fragrant. Add garlic and stir until the onions caramelise. 
  5. Stir through cumin, paprika, oregano, coriander and black beans. 
  6. Season with salt and pepper. Set aside. 
  7. To make guacamole topping, in a mixing bowl combine mashed avocado with red onion, lime juice, cumin and salt. Adjust seasoning to liking. 
  8. Once sweet potatoes are cooked through and cool enough to handle, remove foil and cut lengthways to create an opening, being careful not to cut the whole way through. 
  9. Spoon filling into each sweet potato and top with salsa and avocado toppings. 
  10. Garnish with fresh coriander and chilli. 

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A little note about Casey-Lee:

Passionate about inspiring others to live a healthy and happy life, naturopath and nutritionist Casey-Lee Lyons shares her healthy recipes, free from gluten, dairy and sugar, in a refreshing and simple way. Her easy-to-understand nutrition and lifestyle advice has helped many people improve their health and vitality and to live their healthiest and best life. To download her free recipe e-book or to browse through hundreds of delicious recipes visit www.livelovenourish.com.au or follow Live Love Nourish on social media.



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