5 from 3 votes
Southwest Stuffed Sweet Potatoes
Southwest Stuffed Sweet Potatoes make an easy vegetarian dinner idea. They taste like tacos with extra nutrients in each bite!
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings:
4
Calories:
528 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 medium sweet potato
- 1 tablespoon extra-virgin olive oil , plus more for baking potatoes
- ½ large red onion , diced
- 1 red bell pepper , diced and seeds removed
- ½ teaspoon cumin ground
- ½ teaspoon chili powder
- ½ teaspoon oregano dried
- 1 (15 oz.) can black beans , drained and rinsed
- 2 cups baby spinach , roughly chopped
- ½ teaspoon salt fine sea salt
Cashew Cheese Sauce
- 1 cup cashew nuts not salted, raw
- 1 ½ tablespoons lemon juice
- 1 (4 oz.) can green chiles with juices
- ¾ teaspoon salt fine sea salt
- 6 tablespoons water
- 6 jalapeño sliced jarred
Instructions
- Preheat the oven to 425ºF and line a baking sheet with parchment paper. Scrub the potatoes under running water and dry them off with a towel. Pierce the potatoes with a fork to vent, then rub them with a bit of olive oil. Arrange them in a single layer on the baking sheet and bake until very tender, about 60 minutes.
- To prepare the cheese sauce, add the cashews, lemon juice, green chiles, salt, water, and jalapenos to a high-speed blender. Secure the lid and blend until silky smooth. Set aside until you're ready to use it. If the sauce thickens, stir in a tablespoon of water to thin it out again.
- When the potatoes have 15 minutes left in the oven, add a tablespoon of olive oil to a large skillet over medium-high heat. Saute the onion and bell pepper until they soften, about 5 to 8 minutes.
- Add in the cumin, chili powder, oregano, drained beans, spinach, and salt. Stir often until the spinach wilts and the beans are heated through.
- Remove the sweet potatoes from the oven and carefully cut them in half. Use a fork to open each potato, then spoon the warm filling into each one, dividing it evenly. Drizzle the cashew sauce over the potato and serve right away while they are warm.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. If you store the filling and sauce separately in airtight containers, they have lots of other uses, too! The black bean filling is delicious in a morning scramble, and can also be served over nachos for another variation.
Cup of Yum
Notes
- Nutrition information is for 1 whole sweet potato filled with 1/4 of the black bean filling and 1/4 of the sauce. (Which would be a LOT of sauce!) You will most likely have leftover sauce from this recipe which you can use over burgers, nachos, taco salads, and more. This information is automatically calculated and is just an estimate, not a guarantee.
Nutrition Information
Calories
528kcal
(26%)
Carbohydrates
79g
(26%)
Protein
17g
(34%)
Fat
18g
(28%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
10g
(50%)
Sodium
1377mg
(57%)
Potassium
1484mg
(32%)
Fiber
17g
(68%)
Sugar
14g
(28%)
Vitamin A
34483IU
(690%)
Vitamin C
57mg
(63%)
Calcium
142mg
(14%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 528
% Daily Value*
| Calories | 528kcal | 26% |
| Carbohydrates | 79g | 26% |
| Protein | 17g | 34% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 1377mg | 57% |
| Potassium | 1484mg | 32% |
| Fiber | 17g | 68% |
| Sugar | 14g | 28% |
| Vitamin A | 34483IU | 690% |
| Vitamin C | 57mg | 63% |
| Calcium | 142mg | 14% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.