Rollicking Buckaroo Vegan Stuffed Sweet Potatoes
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Rollicking Buckaroo Vegan Stuffed Sweet Potatoes
Ingredients
2 large sweet potatoes
1 tablespoon olive oil
1 cup black beans, drained and rinsed
1 cup corn kernels
1/2 red bell pepper, diced
1/4 red onion, diced
2 to 3 tablespoons Rollicking Buckaroo Pepper Jam
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
1 avocado, diced
Fresh cilantro for garnish
Lime wedges for serving
Optional: vegan cheese crumbles
Instructions
Heat oven to 400°F.
Pierce the sweet potatoes with a fork and roast for 40 to 50 minutes, until tender.
While they roast, heat olive oil in a skillet over medium heat.
Add red onion and bell pepper. Cook 3 to 4 minutes.
Stir in black beans, corn, chili powder, cumin, salt, and pepper.
Add Rollicking Buckaroo Pepper Jam and stir until everything is hot and glossy.
Slice the roasted sweet potatoes open and gently fluff the inside with a fork.
Spoon the pepper jam black bean mixture into each potato.
Top with avocado, cilantro, lime juice, and optional vegan cheese crumbles.
Serving idea
Serve with a simple green salad or tortilla chips for an easy lunch or dinner.