Vegan Stuffed Sweet Potatoes

Ingredients:

• 4 medium sweet potatoes
• 1 tablespoon olive oil
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 avocado, diced
• Fresh cilantro, chopped
• Lime wedges (optional)
• Vegan sour cream (optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 400°F (200°C).
2. Bake the Sweet Potatoes:
   • Wash the sweet potatoes thoroughly and pierce them several times with a fork.
   • Place the sweet potatoes on a baking sheet lined with parchment paper.
   • Bake for 45-60 minutes, or until they are tender when pierced with a fork.
3. Prepare the Filling:
   • While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat.
   • Add the diced red onion and cook until it starts to soften, about 3-4 minutes.
   • Add the minced garlic and cook for another 1-2 minutes, until fragrant.
   • Stir in the diced red bell pepper and cook for about 5 minutes, until it starts to soften.
   • Add the black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine and cook for another 5-7 minutes, until everything is heated through and well mixed.
4. Assemble the Stuffed Sweet Potatoes:
   • Once the sweet potatoes are done baking, let them cool slightly.
   • Cut each sweet potato in half lengthwise and gently fluff the insides with a fork.
   • Spoon the black bean and corn mixture over each sweet potato half.
5. Add Toppings:
   • Top with diced avocado and chopped cilantro.
   • Serve with lime wedges and vegan sour cream on the side, if desired.

Tips:

• For extra protein, you can add some cooked quinoa or brown rice to the filling mixture.
• Feel free to adjust the spices according to your taste preferences.
• If you prefer a bit of heat, add a chopped jalapeño to the filling mixture.