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Loaded Veggie Stuffed Sweet Potatoes

Close-up of a Loaded Veggie Stuffed Sweet Potato topped with black beans, corn, zucchini, and crumbled feta cheese.
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Bake sweet potatoes until tender and fill them with a hearty mix of roasted vegetables, black beans, and spices for a complete vegetarian meal.

Ingredients

Scale
  • 4 medium sweet potatoes
  • 1 tablespoon olive oil
  • 1 cup chopped zucchini
  • 1 cup chopped bell pepper (any color)
  • 1/2 cup chopped red onion
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup frozen corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons chopped fresh cilantro for garnish

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Pierce each sweet potato several times with a fork.
  2. Place the sweet potatoes directly on the oven rack or on a baking sheet lined with foil. Bake for 45 to 60 minutes, or until they are soft when squeezed.
  3. While the potatoes bake, prepare the filling. Toss the zucchini, bell pepper, and red onion with olive oil, salt, and pepper on a baking sheet.
  4. Roast the vegetables for 15 minutes, stirring halfway through, until slightly tender.
  5. Remove the vegetables from the oven. In a bowl, combine the roasted vegetables, black beans, corn, chili powder, cumin, and smoked paprika. Mix well.
  6. Once the sweet potatoes are done, carefully slice them open lengthwise, leaving the edges intact. Gently fluff the inside flesh with a fork.
  7. Spoon the vegetable and bean mixture evenly into the center of each sweet potato.
  8. Top each stuffed potato with crumbled feta cheese, if using, and garnish with fresh cilantro before serving.

Notes

  • To prevent the skin from becoming soggy, place the potatoes directly on the oven rack instead of wrapping them in foil.
  • For a vegan option, omit the feta cheese or substitute it with a dairy-free alternative.
  • You can prepare the filling mixture ahead of time and store it in the refrigerator for up to three days. Reheat before stuffing the potatoes.

Nutrition

Find it online: https://spoonfulsnap.com/loaded-veggie-stuffed-sweet-potatoes/