Stuffed Sweet Potatoes With Beans And Guacamole Food

STUFFED SWEET POTATO WITH WHITE BEAN AND GUACAMOLE

Steps:

• Turn oven to 400F/200C. Using a fork, poke small holes in sweet potatoes going all the way round, about 1-inch apart. Line baking tray with parchment paper, and place sweet potatoes on top. Bake for 40 minutes, or until cooked through.
• Mash avocado in a bowl with lemon juice and a pinch of sea salt. Finely chop green onion.
• To make the citrus tahini dressing: combine tahini, lemon juice and a pinch sea salt in a bowl. Mix together to combine, then add splashes of water until you've reached desired consistency, (I used about 2 tbsp).
• Cut sweet potatoes in half and fill with white beans, and mashed avocado. Sprinkle with green onion, and drizzle with citrus tahini dressing.

STUFFED SWEET POTATOES WITH BEANS AND GUACAMOLE

Steps:

• Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
• Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
• Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
• Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
• Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
• Do Ahead
• Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.

SOUTHWEST STUFFED SWEET POTATOES

Steps:

• Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
• Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
• Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.

GUACAMOLE-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
• Cook in the preheated oven until cooked through and tender, about 25 minutes.
• Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
• Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
• Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.