Zucchini Stuffed Sweet Potatoes

In recent years, there has been a significant shift towards healthier eating habits, with an increasing number of people embracing plant-based recipes. This movement is not only about reducing animal product consumption but also about discovering the vibrant flavors and nutritional benefits that come from a diet rich in fruits, vegetables, whole grains, and legumes. Among the myriad of plant-based recipes that have captured the hearts (and stomachs) of health-conscious eaters, Zesty Zucchini-Stuffed Sweet Potatoes stand out as a delicious and nutritious option.

Discover the vibrant flavors of Zesty Zucchini-Stuffed Sweet Potatoes, a delicious plant-based dish that combines the natural sweetness of sweet potatoes with a savory filling of zucchini, bell peppers, corn, and black beans. This recipe is packed with nutrients, offering a delightful balance of flavors and textures that is visually appealing and satisfying. Perfect for any occasion, it’s easy to customize based on your preferences. Enjoy a wholesome meal without sacrificing taste!

Print Recipe Pin Recipe

Ingredients

4 medium sweet potatoes

1 medium zucchini, diced

1 red bell pepper, diced

1 cup corn kernels (fresh or frozen)

1/2 cup black beans, drained and rinsed

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 Mexican blend)

Chopped fresh cilantro (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Sweet Potatoes:

- Preheat your oven to 400°F (200°C).

- Scrub the sweet potatoes under running water and pierce them several times with a fork.

- Place them on a baking sheet and roast for about 45-60 minutes, until they are tender.

Sauté the Vegetables:

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

- Add diced zucchini, bell pepper, and garlic. Sauté for 5-7 minutes until they are softened.

Mix in the Remaining Ingredients:

- Add corn, black beans, cumin, smoked paprika, salt, and pepper to the skillet. Mix everything well and cook for an additional 3-4 minutes, allowing all the flavors to combine.

Assemble the Stuffed Potatoes:

- Once the sweet potatoes are cooked, remove them from the oven and carefully cut them in half lengthwise.

- Scoop out a little bit of the flesh to create space for the filling. Leave some flesh in for extra flavor.

Stuff It Up:

- Spoon the zucchini mixture into each sweet potato half, packing it in gently.

- Top each filled potato with shredded cheese.

Final Bake:

- Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:

- Remove from the oven, garnish with fresh cilantro, and serve with lime wedges on the side for a zesty kick.

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