Burrito-Stuffed Sweet Potatoes
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Cookie and Kate · by Cookie and Kate★ 4.9

Burrito-Stuffed Sweet Potatoes

NUTRITION · PER SERVING65M COOK
CAL 26%·PRO 27%
CARBS 96G73% OF CAL
18G FIBER0G ADDED0G INTRINSIC54G OTHER23G TOTAL SUGAR
FAT 13G21% OF CAL
2G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted sweet potatoes stuffed with seasoned rice, black beans, vegetables, and fresh toppings. A hearty, colorful, plant-based main that's naturally vegan and gluten-free.

mainmexicanbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 4 small sweet potatoes (mine came to about 2 1/2 pounds total)
  • 1/2 cup uncooked brown basmati rice, rinsed
  • 1 cup cooked black beans (I used canned, rinsed and drained)
  • 1 teaspoon ground cumin
  • 1/2 garlic clove, minced
  • 1/2 teaspoon olive oil
  • 1 teaspoon tomato paste
  • Pinch of salt
  • 1 yellow or red bell pepper, seeded and chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, chopped (mine came to about 3/4 cup chopped)
  • 1 tablespoon fresh lime juice
  • 2 tablespoon chopped fresh cilantro leaves
  • 1 1/2 teaspoons olive oil
  • Salt and pepper, to taste
  • 1 ripe, medium avocado
  • 1/2 clove garlic, minced
  • 2 tablespoons chopped fresh cilantro leaves
  • Generous pinch of salt
  • Shredded cabbage (Laura used green; I used purple) or romaine lettuce
  • Hot sauce (optional)
PREP
20M
SODIUM
552MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.