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Stuffed Sweet Potato Recipe

Here’s another easy and delicious meal prep recipe for you to try this week! Sweet potatoes are rich in vitamins and minerals, and are a great source of dietary fiber. Stuffing them with black beans and corn and drizzling them with lime vinaigrette makes for such a fresh and tasty lunch that you can feel good about.


5-6 small sweet potatoes

15 oz canned black beans

15 oz canned corn

½ cup green onion, chopped

½ cup cilantro, chopped

2 limes, zested and juiced

1 tbsp olive oil

2 tsp honey or agave

½ tsp paprika

½ tsp salt

½ tsp pepper

  • Preheat oven to 400 degrees
  • Pierce the sweet potatoes with a fork and place onto a lined baking sheet
  • Bake potatoes for 45-60 minutes until tender; let cool for 15 minutes
  • In a small bowl, mix together the lime zest and juice, olive oil, honey/agave, paprika, salt, and pepper to make the vinaigrette; set aside
  • Drain and rinse the black beans and then combine with corn, green onions, and cilantro
  • Slice open each sweet potato and scoop in about 3 tbsp of bean/corn mixture
  • Drizzle each sweet potato with about 1 tbsp of vinaigrette
  • Enjoy immediately or place into meal prep containers and store in the fridge to enjoy throughout the weekIMG_4068