The following post was originally featured on Eating Bird Food and written by Brittany Mullins, who is part of POPSUGAR Select Fitness.
These stuffed sweet potatoes are packed with a variety of flavors and loaded with protein, healthy fat, and fiber. They’re easy to whip up and make for a nutritious, gluten-free, and vegan weeknight meal.
I have always been a potato lover. Growing up french fries and my mom’s fried potatoes were my favorite, but I also loved baked potatoes ¡ª loaded with butter, of course. Do you know who had the best baked potatoes? Outback. The regular ones with the course-grain salt on the skin and/or the sweet potato with the honey butter and brown sugar. Not sure if they still have them, but oh man, they were so good!
The awesome thing about baked potatoes is that they’re pretty much a blank canvas, so you can add just about anything to them. Lately I’ve been on a stuffed sweet potato kick and enjoying them Mexican style with a variety of toppings. The version I’m sharing today is the ultimate! It’s got black beans, saut¨¦ed onions, peppers, spinach, tomatoes, spring onion, cilantro, avocado, and a garlicky-tahini dressing. So, so good and super easy to whip up.
The only part that takes a little patience is baking the sweet potatoes. Luckily you can pop them in the oven and do other things while they bake to perfection. Once they’re cooked you can have dinner on the table in a matter of minutes.
If you’re looking for a meal packed with healthy fats and fiber, this recipe is great as is! That said, the toppings are super easy to tweak based on your needs. Skip the dressing or avocado for less fat, and add a lean protein option if you feel like you need more. I’ve made them several ways ¡ª vegan-style with just the black beans, carnivore-style with chopped chicken, and breakfast-for-dinner style with an egg on top. They all tasted great!
To learn more about this recipe (and Brittany’s love of Outback Steakhouse), check out her blog post on Eating Bird Food.
2 sweet potatoes1/2 cup cooked black beans1/4 cup onion, chopped1/2 cup yellow or red bell pepper, chopped1/2 cup mushrooms, sliced5 ounces baby spinach10 cherry tomatoes1/2 avocado, sliced2 spring onions (green part only), choppedFresh cilantro, to tasteSriracha or hot sauce, to taste