Lately I have been in the mood for extra flavorful dishes. I don’t know if it’s the seasons changing, the slight change in my workout routine or if it’s just my taste buds telling me to spice things up. Regardless, I’m happy about it, because it led me to the creation of this yummy baked sweet potato recipe.
The other day I saw an ad for a “loaded” baked potato with all the fixings, and even though it was stuffed with cheese, butter, sour cream and bacon bits it brought me back to my childhood days when the idea of stuffing a potato with ingredients of your own choice was one of the most fun dinners imaginable. One year my family took a trip to Sun Valley, Idaho, which happens to be the home of the baked potato, and we went to a restaurant specifically for baked potatoes. It was awesome (and of course made my yummy very sick – dairy and grease city).
As I started reminiscing about that restaurant in Idaho (and wondering what happened to the awesome T-shirt I bought there…) I decided I was going to set out to make an even better stuffed potato – and it was going to be healthy, nutrient-packed, and tummy friendly. Boom.
And who doesn’t love a little southwestern style?
The next stuffed sweet potato I have up my sleeve is going to be a dessert sweet potato… but for now I thought I would start with a super healthy and tasty dinner option. Enjoy!
Ingredients:
Potato & Toppings:
– 1 large sweet potato (a regular potato would work here too!)
– ¼ cup black beans
– ¼ cup corn
– 4 sliced cherry tomatoes
– ½ cup cubed tempeh
– 2 tsps cumin
Avocado Cilantro Sauce:
– 1 very ripe avocado
– 1 clove garlic
– ½ cup fresh cilantro
– ½ lime
– 2 tsps cumin
– ¼ cup water (more or less depending on texture you’re going for)
– salt and pepper to taste
Directions:
- Bake the sweet potato in the oven at 400 degrees until soft. This should take about 45 minutes to an hour.
- Slice the tempeh into cubes (as shown in photo), lay it on a baking sheet and pour a bit of olive oil and the 2 tsps cumin over it. Bake along with the sweet potato for about 20 minutes, or until crispy and browned on the edges.
- Blend the avocado, garlic, cilantro, juice from ½ lime, water and cumin. Taste, and then add more water, salt and pepper if necessary to reach desired taste/consistency.
- Once the potato is baked, slice it down the middle and remove a good chunk of the middle so you have a little bowl to work with. Add the avocado cilantro sauce, black beans, corn, tomatoes, and tempeh.
- Top with salt and pepper or extra cumin to taste.
Sidenote: Ever since I discovered cumin, it has basically been a godsend. Check out my Grocery List to see what other spices I stock my pantry with!
And check it out… now I have leftover corn for the rest of the week! Score!
