Best Guacamole Stuffed Sweet Potatoes Recipes

GUACAMOLE-STUFFED SWEET POTATOES

Guacamole-Stuffed Sweet Potatoes image

Love this recipe for stuffed sweet potatoes.

Provided by mady metzger

Categories Side Dish Vegetables Sweet Potatoes

Time 50m

Yield 4

Number Of Ingredients 9

Ingredients

2 medium sweet potatoes
2 teaspoons olive oil, divided
1 cup canned chickpeas, drained and rinsed
1 cup chopped kale
½ teaspoon garlic salt
½ teaspoon ground cumin
¼ medium avocado, diced
⅛ cup chopped fresh cilantro
1 tablespoon guacamole seasoning mix

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.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 40.1 g, Fat 5.1 g, Fiber 7.3 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 530.1 mg, Sugar 4.8 g

STUFFED SWEET POTATOES WITH BEANS AND GUACAMOLE

Stuffed Sweet Potatoes with Beans and Guacamole image

This easy vegetarian dinner uses a spice-rubbed sweet potato in place of rice as a canvas for all your favorite burrito toppings. Serve the leftover zesty guacamole with crisp tortilla chips on the side.

Provided by Katherine Sacks

Categories No Meat, No Problem Vegetarian Bean Onion Spinach Cilantro Garlic Dinner Quick and Healthy Quick & Easy Paleo

Yield 2 servings

Number Of Ingredients 15

Ingredients

2 medium sweet potatoes (about 9 ounces each)
2 tablespoons melted virgin coconut or vegetable oil, divided
1 teaspoon kosher salt, divided
1/2 teaspoon cayenne pepper, divided
1/2 teaspoon ground cumin, divided
1 red onion, coarsely chopped
2 garlic cloves, finely chopped, divided
1 (15.5-ounce) can black beans, rinsed, drained
3/4 cup vegetable broth
1 ripe avocado
3 tablespoons chopped cilantro, divided
2 tablespoons fresh lime juice, divided
2 cups baby spinach (about 2 ounces)
1 ounce crumbled queso fresco (about 1/4 cup)
Tortilla chips (optional; for serving)

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.