Description
Roasted sweet potatoes loaded with a savory filling of ground beef, black beans, bell peppers, and aromatic spices. This hearty, customizable dish balances natural sweetness with rich protein for a nourishing meal, perfect for lunch or dinner.
Ingredients
4 large sweet potatoes
1 lb ground beef (halal)
1 can (15 oz) black beans, drained and rinsed
1/2 cup frozen sweet corn, thawed
1/2 red bell pepper, diced
1/2 small onion, chopped
2 garlic cloves, minced
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp chili powder
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1 tbsp lime juice
1/4 cup chopped fresh cilantro
1 avocado, sliced
Instructions
Preheat oven to 350°F (177°C)
Line a baking sheet with parchment paper
Cut the sweet potatoes in half lengthwise; scoop out flesh, leaving 1/2-inch thickness
Drizzle sweet potato halves with olive oil and season with salt and pepper
Place cut side down on the baking sheet; roast for 30 minutes
While roasting, cook ground beef in a skillet with olive oil over medium heat until browned
Add onions, garlic, bell pepper, cumin, paprika, chili powder, garlic powder, and lime juice to the skillet
Cook vegetables until tender, 5-7 minutes
Stir in black beans and sweet corn; mix well
Once sweet potatoes are cooked, stuff each half with the meat mixture
Top with sliced avocado and chopped cilantro
Return to oven and roast 10 minutes more
Notes
For a vegetarian version, substitute ground beef with plant-based crumbles or extra black beans
Add diced tomatoes or zucchini for more texture
Use coconut oil instead of olive oil if preferred
Store leftovers in the fridge for up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 sweet potato boat
- Calories: 480
- Sugar: 5g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 50mg