Sweet Potatoes Stuffed with Chipotle Black Bean and Corn Salad
Adapted from Karista's Kitchen.
Servings: 4 servings
Calories: 308kcal
Ingredients
- 4 small sweet potatoes or yams, baked
- 15 ounces canned black beans rinsed and drained
- 1 cup corn
- 3 green onions thinly sliced
- ½ cup chopped cilantro
For the Vinaigrette:
- 2 limes zested and juiced
- 1 tablespoon avocado oil
- 2 teaspoons honey
- 2 teaspoons adobo sauce from a can of chipotles in adobo
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- In a bowl, add the black beans, corn, onions, and cilantro and stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo, salt and pepper. Pour over the black bean mixture and toss to combine.
- Slice open the baked sweet potatoes. Stuff potatoes with the chipotle black bean and corn salad. Serve.
Nutrition
Serving: 1 stuffed sweet potato | Calories: 308kcal | Carbohydrates: 60g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1203mg | Potassium: 929mg | Fiber: 13g | Sugar: 11g | Vitamin A: 18797IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 3mg