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Healthy Burrito Bowl-Stuffed Sweet Potatoes
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Healthy Burrito Bowl-Stuffed Sweet Potatoes

Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Servings: 4
Calories: 625kcal
Author: Nisha Vora

Ingredients

  • 4 large sweet potatoes preferably, even in size
  • Guacamole recipe below
  • Five-Minute Salsa (recipe below)
  • Chili Pan-Fried Corn (recipe below)
  • Creamy Black Beans (recipe below)

Five-Minute Salsa

  • 1 pint cherry or grape tomatoes (about 25-30 cherry or grape tomatoes, halved)
  • 1/2 cup finely diced red onion (about 75g)
  • 1/2 cup diced red bell pepper (about 90g)
  • 2 tablespoons fresh lime juice
  • 1/2 cup loosely packed cilantro (about 10g), finely chopped
  • 1/2 tablespoon extra virgin olive oil, plus more to taste
  • Kosher salt and freshly cracked black pepper to taste

Creamy Black Beans

  • 2 teaspoons olive oil
  • 1 (15-ounce, or 425g) can of black beans*
  • 1 teaspoon kosher salt
  • 3/4 cup (~175 mL) water or vegetable broth
  • *I use organic beans and don’t drain them because the starchy liquid helps them get creamy.

Chili Pan-Fried Corn

  • 1 (15-ounce, or ~430g) can of corn, rinsed and drained
  • 2 teaspoons olive oil
  • 1/2 – 1 teaspoon chili powder, more or less to taste
  • Large pinch of kosher salt
  • Freshly cracked black pepper to taste

Guacamole

  • 2 ripe avocados
  • 1 small lime
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, finely chopped (remove seeds for mild heat)
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon kosher salt, plus more to taste
  • Large pinch of ground cumin
  • Pinch of cayenne pepper (optional)

Instructions

  • Preheat the oven to 400°F (or 204°C). Prick the sweet potatoes all over with a fork and place them on a baking sheet. Bake for 45-50 minutes, or until the potatoes are fork tender but not falling apart.
  • Once the potatoes are cool enough to handle, slice them in half and scoop out of some the sweet potato flesh so the sweet potatoes act as cavities for the toppings. Top each sweet potato boat with the Black Beans, Corn, Guacamole, and Salsa.
  • Make the Salsa first (this allows the ingredients to marinate, making the salsa more flavorful): Mix together all of the ingredients in a bowl and stir to combine. Add salt and pepper to taste. If the salsa is too acidic, add a bit more olive oil.
  • To make the Creamy Black Beans: Heat the oil in a frying pan or saucepan over medium heat until it is shimmering. Add 1/2 of the undrained beans and mash completely with the back of a spoon or a potato masher or immersion blender. Add the remaining beans and the salt, and mash a little bit, leaving about half of the beans intact.
  • Continue cooking the beans, stirring constantly, until the bean starches begin to coat the bottom of the pan and turn golden brown, about 3 minutes. Add the water or broth, and bring to a simmer. Cook, stirring frequently, until the beans are thick and creamy, about 2 minutes.
  • To make the Chili Pan-Fried Corn: Heat the oil in large nonstick skillet over medium-high heat. Add the corn in a single layer, if possible. Cook the corn for 7-8 minutes undisturbed or until the corn starts to brown. Then stir the corn, and cook for another 2-3 minutes. Stir in the chili powder, salt, and pepper to combine.
  • To make the Guacamole: Roughly mash the avocados using a fork. Then add in the remaining ingredients and continue mashing until you have a thick, chunky texture.