These delicious sweet potatoes are piled high with veggies, beans, salsa, and avocado. For about 300 calories each, these spuds make a filling lunch that will keep you full until your next meal. Nutrition (per serving, without optional meatless chorizo) Calories: 316; total fat: 11g; saturated fat: 2g; protein: 9g; carbohydrates: 50g; sugar: 10g; fiber: 14g; cholesterol: 0mg; sodium: 435mg Recipe and photo courtesy Kristina DeMuth, M.P.H., R.D., L.D.
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Makes 6 servings
Prep time 15 min.
Cook time 55 min.
Ingredients
6 sweet potatoes 1 medium zucchini 1 large onion 2 bell peppers 1 tomato 2 avocados (or guacamole) 1 (15-oz) can black beans (or 1¾ cups cooked black beans) 8 oz meatless chorizo or meatless meat crumbles (optional) 1-2 cloves garlic (or use 1-2 Tbsp minced garlic) 1 Tbsp cumin 1 tsp chili powder ½ tsp cayenne Black pepper, to taste 6 Tbsp salsa, divided Fresh cilantro, optional
How to make it
Preheat oven to 375°. While the oven is warming up, scrub the sweet potatoes well with water until clean. (I like to use a veggie brush and a little vinegar.) Place the sweet potatoes on a baking sheet, and put them in the oven. Allow them to bake for about 40 minutes, or until soft. While the potatoes are roasting, wash the veggies. Dice the zucchini, onions, peppers, and tomato. First sauté the garlic and onions until the onions are translucent. Then add the peppers and zucchini. Continue to sauté until the veggies are cooked to desired texture. Add in the spices, and mix until veggies are coated. If using canned beans, strain off the liquid and rinse. Then add the beans to the skillet. If using the meatless chorizo, add this into the skillet too. If it’s not already crumbled, crumble it with your spatula while it is cooking. (I do this by slicing it with the spatula until it’s the size that I want.) Once the veggie mix and the sweet potatoes are finished. Slice the potatoes open with a knife. Mash the inside of the potato to make sure it is cooked thoroughly. Then load the potatoes with the veggie mix. Top with diced tomatoes, fresh cilantro, avocado/guacamole, and salsa.
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These delicious sweet potatoes are piled high with veggies, beans, salsa, and avocado. For about 300 calories each, these spuds make a filling lunch that will keep you full until your next meal.
Nutrition (per serving, without optional meatless chorizo)
Calories: 316; total fat: 11g; saturated fat: 2g; protein: 9g; carbohydrates: 50g; sugar: 10g; fiber: 14g; cholesterol: 0mg; sodium: 435mg
Recipe and photo courtesy Kristina DeMuth, M.P.H., R.D., L.D.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 6 servings
Prep time 15 min.
Cook time 55 min.
Ingredients
6 sweet potatoes 1 medium zucchini 1 large onion 2 bell peppers 1 tomato 2 avocados (or guacamole) 1 (15-oz) can black beans (or 1¾ cups cooked black beans) 8 oz meatless chorizo or meatless meat crumbles (optional) 1-2 cloves garlic (or use 1-2 Tbsp minced garlic) 1 Tbsp cumin 1 tsp chili powder ½ tsp cayenne Black pepper, to taste 6 Tbsp salsa, divided Fresh cilantro, optional
How to make it
Preheat oven to 375°. While the oven is warming up, scrub the sweet potatoes well with water until clean. (I like to use a veggie brush and a little vinegar.) Place the sweet potatoes on a baking sheet, and put them in the oven. Allow them to bake for about 40 minutes, or until soft. While the potatoes are roasting, wash the veggies. Dice the zucchini, onions, peppers, and tomato. First sauté the garlic and onions until the onions are translucent. Then add the peppers and zucchini. Continue to sauté until the veggies are cooked to desired texture. Add in the spices, and mix until veggies are coated. If using canned beans, strain off the liquid and rinse. Then add the beans to the skillet. If using the meatless chorizo, add this into the skillet too. If it’s not already crumbled, crumble it with your spatula while it is cooking. (I do this by slicing it with the spatula until it’s the size that I want.) Once the veggie mix and the sweet potatoes are finished. Slice the potatoes open with a knife. Mash the inside of the potato to make sure it is cooked thoroughly. Then load the potatoes with the veggie mix. Top with diced tomatoes, fresh cilantro, avocado/guacamole, and salsa.
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Makes 6 servings
Prep time 15 min.
Cook time 55 min.
Ingredients
6 sweet potatoes 1 medium zucchini 1 large onion 2 bell peppers 1 tomato 2 avocados (or guacamole) 1 (15-oz) can black beans (or 1¾ cups cooked black beans) 8 oz meatless chorizo or meatless meat crumbles (optional) 1-2 cloves garlic (or use 1-2 Tbsp minced garlic) 1 Tbsp cumin 1 tsp chili powder ½ tsp cayenne Black pepper, to taste 6 Tbsp salsa, divided Fresh cilantro, optional
How to make it
Preheat oven to 375°. While the oven is warming up, scrub the sweet potatoes well with water until clean. (I like to use a veggie brush and a little vinegar.) Place the sweet potatoes on a baking sheet, and put them in the oven. Allow them to bake for about 40 minutes, or until soft. While the potatoes are roasting, wash the veggies. Dice the zucchini, onions, peppers, and tomato. First sauté the garlic and onions until the onions are translucent. Then add the peppers and zucchini. Continue to sauté until the veggies are cooked to desired texture. Add in the spices, and mix until veggies are coated. If using canned beans, strain off the liquid and rinse. Then add the beans to the skillet. If using the meatless chorizo, add this into the skillet too. If it’s not already crumbled, crumble it with your spatula while it is cooking. (I do this by slicing it with the spatula until it’s the size that I want.) Once the veggie mix and the sweet potatoes are finished. Slice the potatoes open with a knife. Mash the inside of the potato to make sure it is cooked thoroughly. Then load the potatoes with the veggie mix. Top with diced tomatoes, fresh cilantro, avocado/guacamole, and salsa.
Makes 6 servings
Prep time 15 min.
Cook time 55 min.
Prep time 15 min.
Cook time 55 min.
Prep time
15 min.
Cook time
55 min.
Ingredients
- 6 sweet potatoes
- 1 medium zucchini
- 1 large onion
- 2 bell peppers
- 1 tomato
- 2 avocados (or guacamole)
- 1 (15-oz) can black beans (or 1¾ cups cooked black beans)
- 8 oz meatless chorizo or meatless meat crumbles (optional)
- 1-2 cloves garlic (or use 1-2 Tbsp minced garlic)
- 1 Tbsp cumin
- 1 tsp chili powder
- ½ tsp cayenne
- Black pepper, to taste
- 6 Tbsp salsa, divided
- Fresh cilantro, optional
How to make it
Preheat oven to 375°. While the oven is warming up, scrub the sweet potatoes well with water until clean. (I like to use a veggie brush and a little vinegar.) Place the sweet potatoes on a baking sheet, and put them in the oven. Allow them to bake for about 40 minutes, or until soft. While the potatoes are roasting, wash the veggies. Dice the zucchini, onions, peppers, and tomato. First sauté the garlic and onions until the onions are translucent. Then add the peppers and zucchini. Continue to sauté until the veggies are cooked to desired texture. Add in the spices, and mix until veggies are coated. If using canned beans, strain off the liquid and rinse. Then add the beans to the skillet. If using the meatless chorizo, add this into the skillet too. If it’s not already crumbled, crumble it with your spatula while it is cooking. (I do this by slicing it with the spatula until it’s the size that I want.) Once the veggie mix and the sweet potatoes are finished. Slice the potatoes open with a knife. Mash the inside of the potato to make sure it is cooked thoroughly. Then load the potatoes with the veggie mix. Top with diced tomatoes, fresh cilantro, avocado/guacamole, and salsa.
Preheat oven to 375°. While the oven is warming up, scrub the sweet potatoes well with water until clean. (I like to use a veggie brush and a little vinegar.)
Place the sweet potatoes on a baking sheet, and put them in the oven. Allow them to bake for about 40 minutes, or until soft.
While the potatoes are roasting, wash the veggies. Dice the zucchini, onions, peppers, and tomato.
First sauté the garlic and onions until the onions are translucent. Then add the peppers and zucchini. Continue to sauté until the veggies are cooked to desired texture. Add in the spices, and mix until veggies are coated.
If using canned beans, strain off the liquid and rinse. Then add the beans to the skillet.
If using the meatless chorizo, add this into the skillet too. If it’s not already crumbled, crumble it with your spatula while it is cooking. (I do this by slicing it with the spatula until it’s the size that I want.)
Once the veggie mix and the sweet potatoes are finished. Slice the potatoes open with a knife. Mash the inside of the potato to make sure it is cooked thoroughly. Then load the potatoes with the veggie mix. Top with diced tomatoes, fresh cilantro, avocado/guacamole, and salsa.
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