Southwestern Stuffed Sweet Potatoes (Vegan, Soy & Gluten Free)

• 3 medium sweet potatoes
• 1 tbsp. olive oil
• 1 small organic red onion, chopped
• 1 organic yellow bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 tbsp. chili powder
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. salt
• 1/2 tsp. crushed red pepper flakes
• freshly ground black pepper
• 1 tbsp. lime juice
• 1 - 15 oz. can organic black beans, rinsed & drained

Preheat oven to 400F.

Wash the sweet potatoes and poke them several times with a fork or sharp knife.  Place directly on the oven rack with foil on the rack underneath to catch drippings.  Bake for 1 hour, flipping them halfway through cooking time.

Remove the sweet potatoes from the oven, reducing oven heat to 350F. Allow sweet potatoes to cool slightly and slice them each in half lengthwise.  

Scoop out the insides so that there is only a thin layer remaining.  Set the insides aside in a bowl and mash.

Meanwhile, heat a large skillet over medium heat and add the olive oil, allowing it to warm.  Add the onion, bell pepper and garlic to the pan and cook until starting to soften, about 5 minutes.  

Add the beans to the pan and drizzle with lime juice.  Add the cooked sweet potato to the pan and mix until combined.  Add the chili powder, cumin, coriander, salt, crushed red pepper and black pepper to the pan and stir to mix well.  Allow to cook for about 5 minutes, stirring occasionally.

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Spray a baking dish with avocado oil spray and place the sweet potato skins in it.  

Stuff each 1/2 sweet potato skin with the sweet potato, bean mixture, arranging them in the baking dish. Pop them into the 350F oven for 5 minutes.

Each 1/2 stuffed sweet potato yields 149 calories, 2.4g fat, 6.3g protein & 7.8g fiber.

Enjoy with shredded vegan, gluten & soy free cheese, chopped avocado and green onions!