Veggie Stuffed Sweet Potatoes
These veggie stuffed sweet potatoes are a weeknight winner — naturally sweet, caramelized potato halves piled high with a smoky, spiced black bean and corn filling. They come together in under an hour with minimal effort and maximum flavor.
- 4wholesweet potato- halved
- 1tbspolive oil
- 400gblack beans- drained
- 150gcorn
- 1wholered bell pepper- finely diced
- 0.5wholered onion- finely chopped
- 1tspcumin
- 0.5tspsmoked paprika
- 1
Roast the sweet potatoes
Preheat your oven to 200°C (180°C fan / 400°F). Place the sweet potato halves cut-side up on a lined baking tray, drizzle with olive oil, and season generously with salt and pepper. Flip them cut-side down and roast for 30–35 minutes, until the flesh is completely tender when pierced with a fork and the cut sides are lightly caramelized.
- 2
Warm the filling
While the potatoes roast, heat a splash of olive oil in a medium pan over medium heat. Add the red onion and red bell pepper and cook for 3–4 minutes until softened. Stir in the cumin and smoked paprika and cook for 30 seconds until fragrant, then add the black beans and corn. Season with salt and pepper and stir everything together until warmed through, about 2 minutes.
- 3
Stuff and serve
Flip the roasted sweet potato halves cut-side up and use a fork to gently press and fluff the flesh, creating a little well for the filling. Spoon the warm bean mixture generously over each half and serve immediately.
- 420 kcal
- 12g protein
- 8g fat
- 80g carbs