Sweet potatoes are one of my absolute favorite foods. Mexican food is also some of my absolute favorite food. So I thought, let’s combine!
This recipe is really simple and could also be adopted to use whatever filling you want! It’s hearty and filling but still gluten free, vegan, paleo, whole30 approved, and all those words we like to use. A couple of notes about the recipe- adding corn would be a really natural choice. I personally avoid eating corn so did not include it here. However, I’m sure that would be tasty. Also, this recipe calls for black beans. I happened to have some on hand when I made this. I understand making the black beans adds another timely step to the recipe so if you want to make this a super quick and easy dinner maybe swap them for something else.
Some nutritional highlights for you~
Sweet potatoes are extremely high in Vitamin A.
Vitamin A is an essential nutrient meaning our bodies can’t make it so we must get it from our diet. Vitamin A is important for many physiological processes, including maintaining the integrity of all surface tissues like the skin, the lining of the respiratory tract, and the gut. Vitamin A is also essential for vision, for maintaining a healthy immune system, for growth and development and for reproduction.
Studies have show that sweet potatoes can help reduce and regulate blood sugar making them a great choice for anyone who is diabetic or struggles with managing blood glucose levels.
This recipe is also full of~
- Healthy fats
- Vitamin C
- and fiber!
Southwestern Stuffed Sweet Potatos with Vegan Garlic Lime Crema
- 4 whole sweet potatos
- 1 whole shredded chicken breast I like to buy Rotisseries for convenience!
- 1/2 cup black beans, cooked
- 1/2 cup purple cabbage, chopped
- 1/2 cup yellow bell pepper, diced
- 1/2 cup red onion, diced
- 1 avocado, diced
- 1/4 cup watermelon radish, sliced
- 1 lime
- 1 small handful cilantro for garnish!
Garlic Lime Crema
- 1/4 cup raw cashews
- 1 garlic clove
- 1 tablespoon lime juice
- 1 dollop avocado
- 1/4 teaspoon sea salt
- 1/4 teaspoon onion powder
- 1 splash water, as needed
- 1 handful fresh cilantro
Preheat oven to 400 degrees and poke a couple of holes in your sweet potatoes so steam can escape.
Bake sweet potatoes until tender all the way through, about 45 minutes to 1 hour.
In the meantime, prep and cut your veggies.
Heat a medium size skillet over medium-high heat with a tablespoon of avocado or coconut oil. Once hot, saute onions and bell pepper in skillet on medium heat until onions begin to caramelize.
Add in purple cabbage and radish. I like the cabbage and radish for added crunch so only lightly cook them through. However cook through to your personal preference.
Add in shredded chicken and black beans. Stirring often just until all ingredients are evenly heated.
Remove sweet potatoes from oven. Split open and begin to gently scrape potato meat away from the skin. I like to do this so I can mix it together with the filling. Add filling to each.
Top with diced, fresh avocado. Drizzle with garlic lime crema and garnish with lime and cilantro!
Garlic Lime Crema
Combine all ingredients to Vitamix or food processor and blend.
Add only enough water to encourage blending, be careful not to overdo it! Scrape sides as needed.
Taste and add seasoning as you see fit. Set aside.