Southwestern Stuffed Sweet Potatoes are an easy and healthy vegetarian dinner idea!
Last weekend on Instagram I asked my followers what at-home workouts they would recommend to me. While I typically go to the YMCA for my workouts, I’ve been somewhat avoiding it lately with the flu being so bad. It’s also been tough (and time consuming) to actually get to the Y with the two boys between preschool, naps, and winter in general.
I’ve tried a few home workouts here and there but nothing really has made me feel like I got a butt-kicking workout y’know?
Luckily, I got some GREAT recommendations, and I had the most comments on an Instagram story EVER – people like their home workouts apparently! By far, the most popular was Beach Body on Demand. I had a feeling that would be the case and it solidified my hunch that it would be a great investment (which, p.s. it’s actually super cheap!). I also love that I have a bunch of other ideas to check out as well!
There were also a bunch of other recommendations that I’m excited to check out, so I figured I’d ask you guys here too. Help a mama out and comment below on what your favorite at-home workout is!!
I am, after all, delivering this super delicious, vegetarian recipe to you today! These Southwestern Stuffed Sweet Potatoes are, coincidentally, the perfect meal to refuel after a workout. They’re a great balance of fat, protein, and carbs, which I hear are essential for recovering from a butt kicking.
Along with being vegetarian, these can also be made vegan and lactose free with GO VEGGIE Cheddar Shreds. I pretty much always have a package in our fridge to make weekday meals a little healthier, as it is lower in calories and saturated fat, and high in protein. Oh and it’s gluten free if you’re wondering!
The only thing about this recipe that takes some time is cooking the sweet potatoes. I give directions for doing it in the oven, but you could certainly cook them in the microwave as well! While the sweet potatoes are baking you just sauté up a bunch of southwestern flavors. This mixture gets combined with mashed sweet potatoes and cheese, and then stuffed right back in the sweet potato skins!
I liked topping ours with diced avocado and green onions, but you could also add more cheese and even sour cream/plain Greek yogurt if you’re not dairy/lactose-free. Also – these re-heat really well in the microwave, making them great to make ahead for lunches. Lunch or dinner – these are super delish!
Okay, that’s it for me today – have a great Monday!
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 medium red onion
- 1 12 ounce can diced tomatoes with green chiles
- 1 14 ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/2 teaspoon salt
- juice of 1/2 lime
- 1 cup GO VEGGIE Cheddar Shreds or your favorite shredded cheddar cheese
- Cilantro green onion, avocado, additional cheese, and sour cream/plain Greek yogurt for topping
- Preheat oven to 400 degrees F.
- Poke holes in sweet potatoes with a fork.
- Bake in preheated oven for 45-55 minutes, until flesh is soft.
- In a large skillet, heat olive oil over medium-high heat.
- Add onion and cook for 5 minutes, until softened.
- Add diced tomatoes, black beans, frozen corn, chili powder, cumin, garlic powder, paprika, and salt, and continue cooking until corn is warm, about 5 more minutes.
- Once sweet potatoes are cool enough to handle, carefully cut a slit lengthwise down each potato and scoop out the flesh, putting it into a large bowl.
- Mash sweet potato with a fork.
- Add black bean mixture to sweet potato, along with lime juice and cheese, stirring well to combine.
- Scoop mixture back into sweet potato skins, filling each one liberally and over the top.
- Top with cilantro, green onion, and sliced avocado.
- Add additional cheese and/or sour cream if you want!
This post was sponsored by GO VEGGIE as part of a longterm partnership, but all opinions and recipe are my own!