Loaded Sweet Potato Bowls
A vibrant and customizable dish featuring baked sweet potatoes topped with a hearty black bean and corn mixture, creamy avocado, and shredded cheese.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 large sweet potatoes
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 avocado, diced
- 1/2 cup Greek yogurt or sour cream
- 1 cup shredded cheese (cheddar or your choice)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- Salt and pepper to taste
- Fresh cilantro, for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C) to prepare for the sweet potatoes.
- Wash and pierce the sweet potatoes with a fork. Place them on a baking sheet and let them bake for 45-60 minutes, or until they’re perfectly tender and can be easily pierced with a fork.
- Heat the olive oil in a skillet over medium heat. Add the black beans, corn, chili powder, salt, and pepper. Cook for about 5-7 minutes until everything is heated through and mingling perfectly.
- Allow the sweet potatoes to cool for a few moments, then slice each one open lengthwise, letting the steam escape.
- Top each sweet potato with the flavorful black bean and corn mixture, then sprinkle on the diced avocado, dollop the Greek yogurt (or sour cream), and finish with a generous handful of shredded cheese.
- Garnish your beautiful bowls with fresh cilantro if desired, and serve warm, ready to be enjoyed!
Notes
Make sure to pierce sweet potatoes before baking to prevent bursting. Customize toppings to your liking.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 20g
- Cholesterol: 20mg
Find it online: https://www.thestationrecipes.com/loaded-sweet-potato-bowls/