Description
Roasted sweet potato stuffed with black beans, corn, and a creamy hummus dressing.
Ingredients
- 1 large sweet potato
- 1/2 cup canned black beans, rinsed and drained
- 1/4 cup corn kernels (fresh or frozen)
- 2 tablespoons red bell pepper, diced
- 2 tablespoons red onion, diced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons hummus
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Pierce the sweet potato several times with a fork. Place on a baking sheet and roast for 45-60 minutes, or until tender.
- While the sweet potato is roasting, combine black beans, corn, red bell pepper, red onion, and cilantro in a bowl.
- In a separate small bowl, whisk together hummus, lemon juice, and olive oil. Season with salt and pepper.
- Once the sweet potato is done, carefully cut it lengthwise and open it up.
- Spoon the black bean and corn mixture into the sweet potato.
- Drizzle with the hummus dressing and serve immediately.
Notes
- You can customize the filling with your favorite vegetables.
- Add a pinch of chili powder or cumin to the black bean mixture for extra flavor.
- Top with a sprinkle of feta cheese or a dollop of Greek yogurt if not following a vegan diet.
Nutrition
- Array