Loaded Stuffed Sweet Potatoes: A Healthy, Budget-Friendly Meal
Looking for a meal that’s as delicious as it is affordable? These Loaded Stuffed Sweet Potatoes are the perfect combination of hearty, nutritious, and easy to make. At less than $2 per serving, this recipe is a wallet-friendly option for any night of the week. Plus, it’s packed with plant-based protein, fiber, and vibrant flavors.
With just a little prep, you can have a satisfying, wholesome meal on the table in about an hour—most of which is hands-off!
Why You’ll Love This Recipe
- Affordable: Feed your family for under $8 with simple, inexpensive ingredients.
- Healthy and Nourishing: Packed with fiber from sweet potatoes and beans, plus healthy fats from avocados.
- Customizable: Great for using up leftover veggies or adjusting to your flavor preferences.
- Easy Prep: While the sweet potatoes bake, you can whip up the filling and guacamole.
Ingredients
- 4 sweet potatoes
- 1 tbsp olive oil (for brushing potatoes)
- 1 tbsp olive oil (for cooking filling)
- ½ cup red onion, chopped
- 1 can (1.5 cups) black beans, rinsed and drained
- 12 oz fresh tomatoes, chopped
- 1 cup corn
- ½ cup chopped cilantro
- Juice of 1 lime, divided
- 1 tbsp chili seasoning
- 2 avocados
- Pinch of salt
Instructions
1. Bake the Sweet Potatoes
Preheat your oven to 400°F. Use a fork to poke a few holes in the sweet potatoes to let steam escape. Line a baking tray with parchment paper or lightly oil the bottom. Brush the sweet potatoes with 1 tbsp olive oil, then bake for 40 minutes to 1 hour, or until fork-tender.
2. Prepare the Filling
While the sweet potatoes bake, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chopped red onions and cook for about 5 minutes, stirring occasionally, until softened. Stir in the black beans, tomatoes, and corn. Cook until heated through, about 3 more minutes. Remove from heat and mix in the cilantro, 1 tbsp lime juice, and chili seasoning.
3. Make the Guacamole
Mash the avocados in a bowl with the remaining lime juice and a pinch of salt.
4. Assemble
Once the sweet potatoes are cooked, slice them in half lengthwise. Fill each potato half with a generous scoop of the black bean mixture. Top with a dollop of guacamole for the final touch.
Pro Tips
- Leftover Magic: Add any leftover cooked vegetables to the filling to avoid waste and boost the nutrition.
- Meal Prep: Cook the sweet potatoes and filling in advance for a quick reheat-and-eat option during the week.
- Alternative Base: Swap sweet potatoes for white potatoes if you prefer a milder flavor.
Nutrition Highlights
- Sweet Potatoes: Rich in vitamins A and C, plus fiber for digestive health.
- Black Beans: A plant-based protein powerhouse packed with iron and magnesium.
- Avocados: Provide healthy monounsaturated fats and potassium.
This recipe is proof that a healthy, satisfying meal doesn’t have to be complicated or expensive. Whether you’re cooking for your family or meal prepping for the week, these Loaded Stuffed Sweet Potatoes are sure to impress!
