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Zesty Mango & Black Bean Stuffed Sweet Potatoes with Avocado Lime Drizzle
Savor a nutritious dinner with mango, black beans, and sweet potatoes in under 30 minutes! Boost your wellness with this vibrant, fiber-rich meal.
When you're looking for a quick and easy dinner that's not only delicious but also packed with nutrients, our Zesty Mango & Black Bean Stuffed Sweet Potatoes are the perfect choice. This vibrant dish combines the natural sweetness of baked sweet potatoes with the refreshing zing of mango and lime. Black beans add a hearty dose of plant-based protein and fiber, making this meal as satisfying as it is wholesome.
Sweet potatoes are a fantastic source of beta-carotene, which your body converts into vitamin A, supporting good vision and immune health. The combination of black beans and quinoa provides a complete protein, while mango adds a burst of vitamin C and a tropical twist. The avocado lime drizzle brings it all together with healthy fats that help absorb the fat-soluble vitamins in this dish. Enjoy this easy-to-make, nutrient-packed meal that's sure to delight your taste buds and nourish your body.
Recipe Overview
🥗 Vegetarian
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Savor a nutritious dinner with mango, black beans, and sweet potatoes in under 30 minutes! Boost your wellness with this vibrant, fiber-rich meal.
Ingredients
- • medium sweet potatoes: 4
- • cooked black beans: 1 cup (drained and rinsed)
- • ripe mango: 1 (diced)
- • cooked quinoa: 1 cup
- • red onion: 1/4 cup (finely chopped)
- • fresh cilantro: 1/4 cup (chopped)
- • lime juice: 2 tablespoons
- • ground cumin: 1 teaspoon
- • smoked paprika: 1/2 teaspoon
- • salt: 1/2 teaspoon
- • avocado: 1 (ripe)
- • Greek yogurt: 2 tablespoons
- • water: 2 tablespoons
- • garlic clove: 1 (minced)
- • olive oil: 1 tablespoon
Instructions
- 1 Preheat your oven to 400°F (200°C). Pierce the sweet potatoes several times with a fork and place them on a baking sheet. Bake for about 20 minutes or until tender.
- 2 While the sweet potatoes are baking, combine the black beans, diced mango, quinoa, red onion, cilantro, lime juice, cumin, smoked paprika, and salt in a bowl. Mix well to combine the flavors.
- 3 Halve the avocado and scoop the flesh into a blender or food processor. Add Greek yogurt, water, minced garlic, and olive oil. Blend until smooth and creamy, adjusting the consistency with additional water if needed.
- 4 Once the sweet potatoes are done, carefully cut them open lengthwise and fluff the inside with a fork. Spoon the mango and black bean mixture into the sweet potatoes generously.
- 5 Drizzle the avocado lime sauce over the stuffed sweet potatoes. Serve immediately, garnished with extra cilantro if desired.
Serving Suggestions
- • These vibrant stuffed sweet potatoes pair wonderfully with a fresh green salad dressed in a simple vinaigrette to keep the meal light yet fulfilling. You might also consider serving this dish with a side of roasted Brussels sprouts or steamed broccoli to add more greens and balance the plate. For a refreshing beverage, a chilled cucumber mint water or a homemade iced herbal tea would complement the tropical notes of the mango beautifully.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, it's best to use an oven or a toaster oven to maintain the texture of the sweet potatoes. If you're in a hurry, a microwave can be used, but be sure to cover the dish to retain moisture. The avocado lime drizzle can be stored separately in a small container and should be used within 2 days for optimal freshness.
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