SWEET POTATO JACKETS WITH GUACAMOLE & KIDNEY BEANS
Unlike regular potatoes, sweet potatoes count as one of your five-a-day. They're naturally sweet-tasting and they won't disrupt your blood sugar levels
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
- Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
- Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.
Nutrition Facts : Calories 586 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 31 grams sugar, Fiber 24 grams fiber, Protein 14 grams protein, Sodium 0.3 milligram of sodium
STUFFED SWEET POTATOES WITH BEANS AND GUACAMOLE
This easy vegetarian dinner uses a spice-rubbed sweet potato in place of rice as a canvas for all your favorite burrito toppings. Serve the leftover zesty guacamole with crisp tortilla chips on the side.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Bean Onion Spinach Cilantro Garlic Dinner Quick and Healthy Quick & Easy Paleo
Yield 2 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
- Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
- Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
- Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
- Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
- Do Ahead
- Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.
GUACAMOLE-STUFFED SWEET POTATOES
Love this recipe for stuffed sweet potatoes.
Provided by mady metzger
Categories Side Dish Vegetables Sweet Potatoes
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
- Cook in the preheated oven until cooked through and tender, about 25 minutes.
- Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
- Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
- Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 40.1 g, Fat 5.1 g, Fiber 7.3 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 530.1 mg, Sugar 4.8 g
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Reviews 42Calories 387 per servingCategory Dinner
- Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
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Reviews 3Total Time 55 minsCategory Dinner
- Start by baking your sweet potatoes. Poke a few holes in each potato and bake in the oven at 400 degrees for 40-45 minutes or until fork tender and soft. Once done, let cool slightly before cutting.
- While the potatoes are baking, make your guacamole. Mash your avocado in a medium bowl. I like mine pretty creamy but you can also leave it chunkier if desired.
- In the same bowl with the avocado, mix the lime juice, garlic powder, salt and pepper, onion, tomato, and cilantro. Stir to combine and set aside while the potatoes finish.
- Once potatoes are done and slightly cooled, cut a slight down the middle and (being carefully not to burn yourself!), open the potato. Use a fork to mash and fluff up the inside of the potato.
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