Healthy Burrito Bowl-Stuffed Sweet Potatoes

1 hr

Baked sweet potato halves used as edible bowls, loaded with creamy black beans, chili-fried corn, chunky guacamole, and a quick marinated salsa.

prepPreheat oven to 400°F / 204°C
prepPrick sweet potatoes all over with a fork and place on a baking sheet
4 large sweet potatoes	Bake sweet potatoes 400°F / 204°C, 45–50 min			Halve potatoes, scoop, fill with all toppings
1 pint / 475 g cherry or grape tomatoes, halved	Mix salsa; season with salt & pepper
75 g finely diced red onion
90 g diced red bell pepper
2 tablespoons fresh lime juice
10 g loosely packed cilantro, finely chopped
1/2 tablespoon extra virgin olive oil, plus more to taste
Kosher salt and freshly cracked black pepper to taste
2 teaspoons olive oil (for the beans)	Heat oil, mash first half of beans	Add remaining beans & salt, partially mash	Add broth, simmer until thick & creamy, ~5 min
1 (425 g) can undrained black beans, first half
1 (425 g) can undrained black beans, second half
1 teaspoon kosher salt (for the beans)
175 ml water or vegetable broth
1 (430 g) can corn, rinsed and drained	Heat oil, fry corn undisturbed 7–8 min	Stir corn; add chili powder, salt & pepper
2 teaspoons olive oil (for the corn)
1/2–1 teaspoon chili powder, to taste
Large pinch of kosher salt (for the corn)
Freshly cracked black pepper to taste (for the corn)
2 ripe avocados	Roughly mash avocados	Add remaining guacamole ingredients, mash chunky
1 small lime, juiced
2 cloves garlic, minced
1 jalapeño pepper, finely chopped (remove seeds for mild heat)
3 tablespoons chopped cilantro
1/2 teaspoon kosher salt, plus more to taste (for the guacamole)
Large pinch of ground cumin
Pinch of cayenne pepper (optional)

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