Vegetarian Stuffed Sweet Potato

• Posted on Run and Eat with Me - The Website
• in ALL RECIPES, Dinner
• on October 20, 2015
• No Comments.

Check out the cooking process on my blog!

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Stuffed Sweet Potato (vegetarian)

Print Recipe

Easiest baked, then stuffed, sweet potato dinner. Loaded with lots of great taste!

• CourseEasy, Main Dish, Side Dish
• CuisineVegan, Vegatarian

Servings	Prep Time
1 serving	15 minutes

Cook Time

70 minutes

Servings Prep Time 1 serving 15 minutes

Cook Time 70 minutes

Stuffed Sweet Potato (vegetarian) Print Recipe Easiest baked, then stuffed, sweet potato dinner. Loaded with lots of great taste! CourseEasy, Main Dish, Side Dish CuisineVegan, Vegatarian Servings Prep Time 1 serving 15 minutes Cook Time 70 minutes Servings Prep Time 1 serving 15 minutes Cook Time 70 minutes

Ingredients

• 1 Sweet Potato
• 1 serving Black Bean (I use canned black beans, drained and rinsed)
• 25 gram Corn (I use fresh, cut off the cob)
• 1.5 ounce Fresh Spinach

Servings: serving

Instructions

1. Preheat oven to 350 degrees. Poke your sweet potato (ith a fork all over and place in preheated oven. Bake for 60 minutes.
2. Once your sweet potato has been cooked, remove and place on plate to cool. Do not turn of your oven just yet!
3. While potato is cooling, now is time to prepare your other ingredients. Drain and rinse your black beans. Remove one serving and place aside. Cut some corn from your fresh cob and set aside.
4. Now cook your spinach. You do not need to add anything, just cook it on medium-high heat, stirring frequently. Remove from heat once cooked.
5. Now that you have allowed your sweet potato to cool, slice it open the long way and gently scrape out most of the potato. Leave a slight layer to keep the skin in the potato shape.
6. In a bowl, mix the sweet potato, cooked spinach, black bean, and corn. Once it is mixed to your satisfaction, spoon it back into your potato skin.
7. Place your stuffed sweet potato back into the oven and bake for another 10 minutes.

Recipe Notes

I like to sprinkle the top with a touch of Sriracha!

For my husband, I substituted the black beans with 1 ounce shredded chicken breast. I also topped his with .5 ounce shredded cheddar cheese!

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