Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, southwest stuffed sweet potatoes. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
These southwestern-inspired stuffed sweet potatoes are delicious, simple to make, and healthy all at the same time (something that's hard to achieve!). Baked sweet potatoes are topped with a delicious southwestern mix of black beans, corn, radish, red onion, and cilantro. A gluten-free and vegetarian recipe for Southwestern Stuffed Sweet Potatoes, topped with a healthy avocado crema made with greek yogurt.
Southwest Stuffed Sweet Potatoes is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Southwest Stuffed Sweet Potatoes is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can cook southwest stuffed sweet potatoes using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Southwest Stuffed Sweet Potatoes:
- Take 2 lb Chicken breast
- Get 3 large Sweet potatoes
- Get 1 cup Broccoli
- Prepare 1 cup Corn
- Get 2/3 Bell pepper
- Prepare 3 Green onions
- Prepare 1 Zucchini
- Prepare 5 tbsp Mozzarella
- Make ready 1 as needed Cayenne pepper, paprika, salt & pepper
What exactly are Southwest Stuffed Sweet Potatoes? Delicious sweet potatoes cut in half and grilled until tender. A little like stuffed sweet potato skins only we get to eat all the delicious insides, too. These Stuffed Sweet Potatoes filled with Southwest flavors including black beans, corn, and diced tomatoes are easy to make, healthy, and made with pantry staples.
Steps to make Southwest Stuffed Sweet Potatoes:
- Preheat oven to 200C
- Heat sweet potatoes in microwave for 10 - 15 mins until soft, place potatoes in oven for 30 - 40 mins
- Season chicken with seasonings, cook in a nonstick pan and set aside.
- Chop vegetables into small pieces
- Fry off corn first then add in all other vegetables
- Remove potatoes from the oven, slice in half and scoop out middles, set aside. Spray empty halves with oil and place back in over for 5 mins
- In a bowl mix together sweet potatoes and vegetables
- Remove skins from the oven and fill with vegetable - potato mixture, top with mozzarella and place in oven for a further 8 mins
- Serve potatoes with chicken in the side and enjoy!
Our Southwest Stuffed Sweet Potatoes are filled with a homemade corn salsa, queso fresco, avocado, and black beans for a nutrient rich twist on a The sweet potato's sweetness is a perfect complement for the southwest flavors introduced by a zest corn salsa, creamy queso fresco, hearty. These southwestern stuffed sweet potatoes are a fun and tasty twist on traditional loaded potatoes. Making loaded spuds is typically an ordeal — you bake them, prep and cook the filling, fill them, top them with cheese, and bake them again. I like this recipe because it simplifies a couple of those steps. These southwest stuffed sweet potatoes are loaded with complex carbohydrates and savory flavors to satisfy your hunger and feed that hard-earned muscle.
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