Tender baked sweet potatoes topped with black beans, corn, avocado, and cheese for a flavorful, nourishing meal.
# Components:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Toppings
02 - 1 cup black beans, drained and rinsed
03 - 1 cup corn kernels (fresh, frozen, or canned)
04 - 1 cup cherry tomatoes, halved
05 - 1 avocado, diced
06 - 1/2 cup shredded cheddar cheese or vegan cheese alternative
07 - 1/4 cup sour cream or Greek yogurt
08 - 2 green onions, thinly sliced
09 - 2 tablespoons fresh cilantro, chopped
10 - 1/2 teaspoon smoked paprika
11 - Salt and pepper, to taste
12 - Lime wedges, for serving
# Directions:
01 - Preheat the oven to 400°F.
02 - Pierce each sweet potato several times with a fork and arrange them on a parchment-lined baking sheet.
03 - Bake for 40 to 50 minutes until tender when pierced with a knife.
04 - While baking, rinse black beans, halve cherry tomatoes, dice avocado, shred cheese, and finely slice green onions and cilantro.
05 - Carefully slice each baked sweet potato lengthwise without cutting entirely through and fluff the interior with a fork.
06 - Lightly season the flesh with salt, pepper, and smoked paprika.
07 - Top each sweet potato with black beans, corn, tomatoes, avocado, cheese, sour cream, green onions, and cilantro as desired.
08 - Serve immediately accompanied by lime wedges.
