Best Stuffed Sweet Potatoes With Beans And Guacamole Recipes

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.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.