Recipe: Fiesta Stuffed Sweet Potatoes
Check out these healthy loaded sweet potatoes from IIN graduate, Elise Museles. If you're hungry for more head over to our IIN Recipe Blog showcasing a variety of recipes that cater to diets of all types, from vegan to paleo to pescatarian and beyond!
By Elise Museles, HCTP 2010
Create a party on your plate with these nutrient-dense, vibrant, and delicious fiesta loaded sweet potatoes! Simply prepare the sweet potatoes and then pile on all the colorful (and flavorful!) toppings for a satisfying and energizing easy-to-make meal. Use this recipe for inspiration, and try other fillings, too.
- 2 medium sweet potatoes
- 1 large lime, juiced
- ¼ teaspoon paprika
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- ½ jalapeño, finely chopped
- ¼–½ teaspoon sea salt
- 1 tablespoon olive or avocado oil
- ½ small red onion, thinly sliced
- ½ red bell pepper, cut into ½-inch cubes
- ½ zucchini, cut into small cubes
- ½ cup corn (thawed if frozen)
- ½ cup cherry or grape tomatoes, chopped
- 1 garlic clove, finely chopped
- 6 kale leaves, stalks removed and sliced into thin ribbons
- 1 cup cooked black beans, rinsed, drained, and dried (If using canned beans, make sure BPA-free)
- ¼ cup cilantro, chopped
- ½ avocado, cubed for garnish
- Sea salt to taste
- ¼ teaspoon crushed red pepper flakes (optional)
- Salsa (optional)
- Cook sweet potatoes on 400 degrees for 45 minutes to one hour, or until soft and can be pierced with a fork. When the potatoes are almost done, prepare the black bean and topping mixture.
- In a medium bowl, mix lime juice, spices, and jalapeño. Set aside.
- Place oil in a skillet over medium heat. Add onion, and sauté until softened, approximately 3–4 minutes.
- Add bell pepper, zucchini, corn, tomatoes, and garlic, and sauté for an additional 2–3 minutes.
- Toss the kale and a drop more oil to the mix and sauté for another minute until the kale is gently wilted.
- Add in the black beans and mix for an additional minute until well combined.
- Pour the lime mixture and chopped cilantro over the vegetables. Remove from heat and stir until evenly coated.
- Slice the warm sweet potatoes. Load up all the toppings, and garnish with avocado chunks and salsa, if desired.
Elise Museles is the creator of Food Story and the wildly popular blog Kale & Chocolate. In addition to being a certified eating psychology and Integrative Nutrition Health Coach, she is also an author, speaker, teacher, and host of the soon-to-be-released podcast, Once Upon a Food Story. Elise is the recipient of a grant at the National Institutes of Health and serves on the Board of Directors of the Environmental Working Group. She is on a mission to help people create a healthier (and happier!) relationship with food and their bodies by changing what’s on their plate and what’s in their minds. Elise is the author of the bestselling book Whole Food Energy and shares daily inspiration (and mouthwatering photos!) on Facebook and Instagram.
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