Stuffed Sweet Potatoes with Guacamole and Veggies
Stuffed sweet potatoes with guacamole and veggies is an easy vegetarian dish that is perfect for meal prep or a quick weeknight meal
Equipment
- Baking tray
- Aluminum foil
- Strainer
- Mixing bowls
- Can opener
- Cutting board
- Chefs knife
Ingredients
- 6 large Sweet Potatoes
Veggie Topping
- 1 can Black Beans drained and rinsed
- 1 can Corn drained
- 2 cups Wild Rice* instant, cooked for 90 seconds
Guacamole
- 3-4 large Avocados
- 2 cups Cherry tomatoes halfed lengthwise
- 1 Red onion diced
- 1 bunch Cilantro roughly chopped
- Salt to taste
- Lime juice to taste
Instructions
Cook the sweet potatoes
- Preheat oven to 400 degrees.
- Line a baking tray with aluminum foil and spray butter.
- Pierce the sweet potatoes with a fork.
- Bake the sweet potatoes on the baking tray for about 50 minutes, or until the sweet potatoes are cooked throughout.
- Once the sweet potatoes have cooled enough to touch, cut them in half lengthwise and 'fluff' them with a fork.
Prepare the veggie mixture
- While the sweet potatoes are in the oven, microwave the instant wild rice for 90 seconds, or cook according to package instructions
- Open the can of corn and beans. Drain and rise thoroughly.
- Mix the wild rice, corn, and beans to combine.
Prepare the guacamole
- Mash the avocados in a medium/large mixing bowl.
- Add in the remaining guac ingredients (diced onion, chopped cilantro, halved tomatoes, a dash of lime juice, and salt) and mix to combine.
Assemble
- Spoon about 1/4 cup of the veggie mixture on top of the 'fluffed' sweet potatoes.
- Top with a spoonful of guacamole.
- Enjoy!
Notes
*You may substitute white rice, brown rice, or quinoa for instant wild rice.