Black Bean and Corn Salad Stuffed Sweet Potatoes
Do you love roasted sweet potatoes as much as I do? If so, I’m pretty confident that you’ll love these Black Bean and Corn Salad Stuffed Sweet Potatoes. They’re perfect for an easy weeknight meatless meal!
I’m either totally on or totally off the meal prep wagon. I’ll go weeks of prepping and then poof. Not a lick of it for months. And then I’ll slowly pull my shit together and get back on. And then off. And then on. And then off. It’s a cycle I’ve been in for years. I don’t know why I’m so fickle about meal prep because life sure is a lot smoother when I’m planning and prepping. Instead of beating myself up when I don’t meal prep, I choose to high five myself when I do. It’s way better for my mental health! 🙂
One of of my favorite things to meal prep when I am actually meal prepping are roasted sweet potatoes. They’re so versatile, a nutritional powerhouse, and I can incorporate them into breakfast, lunch, or dinner. I like to reheat them in the morning and top with a fried egg and douse of hot sauce, serve them warm with a pat of butter and dollop of spicy salsa as a side dish at dinner, and for lunch my go to is to stuff the sweet potatoes with whatever salad makings I have on hand.
If you’ve never had a salad stuffed sweet potato you’re definitely missing out. Sweet, savory, and the textures from fresh cut veggies with the roasted sweet potatoes is sooooo good! It all started in college when I used to eat microwaved sweet potatoes and stuff them with cottage cheese and salsa. I literally lived off of them. I’m still love my old reliable but have taken to stuffing them with different things these days!
With just a few weeks of school left, we’re in full blown busy mode. Because of our extra hectic schedules, I’m committing to just a little bit of meal prep on Sundays. Nothing crazy just enough to make school lunches easier in the mornings and then two dinners planned out so that we’re not left high and dry when we get home from baseball at 7:15. Yesterday afternoon, I prepped a slow cooker pot roast, DIY salad mix, cut up fresh veggies, and roasted two small sweet potatoes. These few things will make a huge difference this week and it literally took me 20 minutes yesterday!
I would have made this Black Bean and Corn Salad to go into the sweet potatoes I roasted but I didn’t have any corn on hand! I love the flavor of these Black Bean and Corn Salad Stuffed Sweet Potatoes. You could easily leave the pepper jack cheese off but I love it. I also like to add either fresh tomatoes or a scoop of salsa to go with. These are filling without being heavy!
Have a great week and thanks for reading! xo, Kelley
photos by Kellie Hatcher/ recipe by Mountain Mama CooksPrint
A meatless meal with a delicious corn and black bean salad stuffed into roasted sweet potatoes!
- 4 medium sweet potatoes
- 2 14-oz cans black beans, drained and rinsed
- 10 oz frozen corn, thawed
- 1/3 cup chopped fresh cilantro
- 1 jalapeno, seeded and minced
- 2 cloves garlic, minced
- 1/2 cup sliced scallions
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2– 1 cup shredded pepper jack cheese
- 1 avocado, diced
- 1 lime, cut into wedges
- Preheat oven to 375F degrees.
- Place sweet potatoes on a large rimmed baking sheet. Roast for 60-75 minutes until sweet potatoes are just tender and cooked through.
- Meanwhile, prepare corn and black bean salad. Place rinsed beans in a medium sized bowl with the thawed corn. Add chopped cilantro, minced jalapeño, minced garlic, sliced scallions, lime juice, olive oil, and kosher salt. Toss to combine.
- When sweet potatoes are cooked, remove from oven and turn oven to ‘broil’. Slice each sweet potato in half length wise and squeeze the sweet potato together just a bit to mash the inside. Sprinkle each sweet potato with desired amount of shredded cheese. (You could use a few tablespoons or up to 1/4 cup on each sweet potato.)
- Broil the sweet potatoes until cheese is melted- about 2 minutes.
- Divide black bean and corn mixture evenly between the potatoes. Top with a 1/4 of the diced avocado and serve with a lime wedge or two.