Stuffed Sweet Potatoes with Tomato and Avocado Relish

This week’s CSA-inspired reicpe puts a new twist on the loaded baked potatoes: sweet potatoes are roasted, stuffed with a black bean and quinoa blend, and topped with fresh tomato, avocado, and corn relish.

May 7, 2015

Recipes

When I entered the courtyard of the Historic Y to pick up my Tucson CSA share this week, I was incredibly happy to see sweet potatoes waiting for me. There have been so many times when I’ve eaten a baked sweet potato or roasted sweet potato wedges and called it dinner. I never feel like I’m missing out because sweet potatoes are always so satisfying and hearty. When roasted with a little bit of olive oil, their natural sugars caramelize and create a rich and unparalleled sweetness. As you’ve probably realized, sweet potatoes are also great when they’re paired with other foods. Broccoli, chickpeas, honey, and Greek yogurt are just a few of my favorite things to eat sweet potatoes with. However, my absolutely favorite way to eat sweet potatoes is with grains, beans, and fresh vegetables piled on top. You may have heard of this concept, often called a loaded baked potato.

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Totally Topped: Sweet potatoes offer a delicious variation on the traditional loaded baked potato.

Loaded baked potatoes are a go-to meal for so many reasons. Besides the fact that they’re filling, easy to make, and flavorful, they can also be incredibly nutritious. Although the baked potatoes you find on most restaurant menus are laden with butter, cheese, and bacon, potatoes are also a great base for whole grains, colorful vegetables, and herbs.

Sweet potatoes are a great substitute in traditional baked potato recipes because they offer more flavor, vitamins, and minerals than Russet potatoes do. These Stuffed Sweet Potatoes with Tomato and Avocado Relish begins with sweet potato halves roasted with olive oil and sea salt for twenty minutes. Cutting the sweet potato in half lengthwise before roasting it also cuts the cooking time in half, which in my book is always a good thing. The caramelized sweet potato is then mashed in its skin and stuffed with protein-packed quinoa, organic black beans, and a tomato-avocado relish that is made with sweet local cherry tomatoes, creamy avocado, and fresh corn. The result is a quick and easy lunch or dinner that is brimming with bright flavors and nutrients.

Enjoy!

Stuffed Sweet Potatoes with Tomato and Avocado Relish
Print Recipe
Roasted sweet potatoes are stuffed with a black bean and quinoa blend, then topped with fresh tomato, avocado, and corn relish.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Stuffed Sweet Potatoes with Tomato and Avocado Relish
Print Recipe
Roasted sweet potatoes are stuffed with a black bean and quinoa blend, then topped with fresh tomato, avocado, and corn relish.
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Rub the sweet potato halves with olive oil and sea salt and place them cut side down on a baking sheet.
  3. Roast the sweet potatoes for 20 minutes, or until they are tender.
  4. While the sweet potatoes are roasting, cook the quinoa according to the directions on the package.
  5. Drain and rinse the black beans and them set aside.
  6. To make the tomato-avocado relish, combine the cherry tomatoes, diced avocado, corn, lime juice, cilantro, salt and pepper in a medium-sized bowl and toss to combine.
  7. Mash the flesh of the each sweet potato half in its skin. Top each sweet potato half with quinoa, black beans, and tomato-avocado relish.
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shelby Shelby Thompson is a recent graduate of the University of Arizona. When she isn’t working her day job, Shelby can be found practicing in the yoga studio, playing ball with her black lab Cola, and cooking in the kitchen. Her blog, thesunandthespoon.com, aims to provide nutritious, plant-based recipes for fellow food lovers. She greatly enjoys the wide array of local food and talent in Tucson.


 







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