Zucchini Stuffed Sweet Potatoes

Discover the deliciousness of Zesty Zucchini-Stuffed Sweet Potatoes, a standout plant-based dish perfect for health-conscious eaters. This recipe combines roasted sweet potatoes with a colorful filling of sautéed zucchini, bell peppers, corn, and black beans, all seasoned to perfection. Packed with vitamins, fiber, and protein, these stuffed sweet potatoes offer a satisfying meal that's easy to make and even easier to enjoy. Elevate your dinner with this nutritious and flavorful delight!

Print Recipe

Ingredients

4 medium sweet potatoes

1 medium zucchini, diced into small cubes

1 red bell pepper, diced

1 cup corn kernels (fresh or frozen)

1/2 cup black beans, drained and rinsed thoroughly

1 teaspoon olive oil

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1/2 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Sweet Potatoes:

- Preheat your oven to 400°F (200°C).

- Clean each sweet potato under running water to remove any dirt. Use a fork to pierce the potatoes several times (this allows steam to escape during cooking).

- Place the sweet potatoes on a baking sheet lined with parchment paper for easy cleanup and roast in the oven for about 45-60 minutes, or until they are fork-tender.

Sauté the Vegetables:

- While the sweet potatoes are baking, heat olive oil in a large skillet over medium heat.

- Add the diced zucchini, red bell pepper, and minced garlic to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and aromatic.

Incorporate Additional Ingredients:

- To the skillet, add the corn, black beans, ground cumin, smoked paprika, and season with salt and pepper to taste. Stir well to combine all ingredients and continue cooking for another 3-4 minutes, allowing the spices to meld with the vegetables.

Assemble the Stuffed Potatoes:

- Once the sweet potatoes are fully cooked, remove them from the oven. Carefully cut each potato in half lengthwise, ensuring not to cut all the way through.

- Use a fork to scoop out a small portion of the flesh, creating enough space for the filling while leaving some in for flavor.

Stuff and Top:

- Generously spoon the sautéed zucchini mixture into each sweet potato half, ensuring it's packed nicely.

- Sprinkle a portion of the shredded cheese over the top of each stuffed potato.

Final Bake:

- Place the stuffed sweet potatoes back in the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly, adding an additional layer of flavor.

Garnish and Serve:

- Once done, remove the stuffed sweet potatoes from the oven. Garnish with freshly chopped cilantro for a vibrant touch, and serve with lime wedges on the side for an extra zesty flavor kick.

Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | Serves 4